{"id":567,"date":"2021-10-26T15:15:47","date_gmt":"2021-10-26T20:15:47","guid":{"rendered":"http:\/\/blog.bindy.com\/?p=567"},"modified":"2025-09-05T08:48:19","modified_gmt":"2025-09-05T12:48:19","slug":"gran-sandwich-banos-pesimos","status":"publish","type":"post","link":"https:\/\/blog.bindy.com\/es\/great-sandwich-lousy-washrooms\/","title":{"rendered":"Buen s\u00e1ndwich. Ba\u00f1os p\u00e9simos."},"content":{"rendered":"

Tenemos mucho que elegir con algunas de nuestras marcas QSR favoritas. No es el men\u00fa. No es el servicio. No son los asientos, el estacionamiento ni el servicio de autoservicio. Los restaurantes de servicio r\u00e1pido obviamente han gastado dinero, implementado sistemas y procesos en estas \u00e1reas clave y se nota. <\/p>\n\n\n\n

Pero cuando la naturaleza llama, o cuando queremos lavarnos las manos antes de comer, esperamos encontrar ba\u00f1os limpios con dispensador de jab\u00f3n y secador en funcionamiento.<\/p>\n\n\n\n

No es mucho pedir, \u00bfverdad?<\/p>\n\n\n\n

Mal (aparentemente).<\/p>\n\n\n\n

Un problema generalizado en QSR<\/h2>\n\n\n\n

Nosotros, los que trabajamos en el sector, tendemos a negar que existe un problema. Hacemos la vista gorda. Tenemos un programa de formaci\u00f3n, \u00bfno? Tenemos procesos. Incluso asignamos un empleado a cada turno para limpiar los ba\u00f1os. Hemos llegado al fondo del problema, \u00bfno? Se equivoca.<\/p>\n\n\n\n

las observaciones de encuadernado<\/a>Nuestras investigaciones y grupos de discusi\u00f3n nos indican que los ba\u00f1os sucios siguen siendo algo habitual en la industria de la restauraci\u00f3n en la actualidad. Tanto las grandes cadenas de comida r\u00e1pida como las marcas m\u00e1s peque\u00f1as se ven afectadas.<\/p>\n\n\n

\n
\"\"<\/a><\/figure>\n<\/div>\n\n\n

La suciedad no discrimina, pero los clientes s\u00ed. Y ah\u00ed est\u00e1 el problema. Cuando decimos \u201ctenemos un problema\u201d, en realidad hablamos en nombre de todos. Hablamos en nombre de sus vecinos, de su familia, de sus amigos. Todo el que usa estos ba\u00f1os se queda pensando:<\/p>\n\n\n\n

\n

\u00bfNo tienen est\u00e1ndares de la marca<\/a>? \u00bfNo les importa?<\/p>\n<\/blockquote>\n\n\n\n

Recientemente, Bindy realiz\u00f3 una encuesta en la que preguntaba a la gente qu\u00e9 har\u00edan si los ba\u00f1os de un restaurante no tuvieran jab\u00f3n, estuvieran sucios o tuvieran un olor fuerte. El 89,1% de los encuestados nos dijo que llevar\u00edan su negocio a otro lugar. Se trata de una gran p\u00e9rdida de clientes, pero, adem\u00e1s de las ventas perdidas, tambi\u00e9n sugiere un enorme problema de "credibilidad" para la marca.<\/p>\n\n\n\n

\n

\u00bfC\u00f3mo conciliar el mensaje familiar de la marca de su restaurante con el experimento bacteriano que tiene lugar en sus ba\u00f1os?<\/p>\n<\/blockquote>\n\n\n\n

Los ba\u00f1os sucios defraudan a sus clientes y a su marca. Implican que usted no hace lo que predica y que no le importa. Los ba\u00f1os sucios da\u00f1an su credibilidad y su marca. Proteja su marca con una ejecuci\u00f3n adecuada<\/a>.<\/p>\n\n\n

\n
\"Ganar<\/a><\/figure>\n<\/div>\n\n\n

La \u00f3ptica de la preparaci\u00f3n de alimentos antihigi\u00e9nicos<\/h2>\n\n\n\n

\u00bfPor qu\u00e9 los ba\u00f1os son un problema para los clientes y los hu\u00e9spedes? Aqu\u00ed te explicamos por qu\u00e9. Lo que la industria llama \u201cSalud y seguridad<\/a>\u201d, los clientes llaman \u201cHigiene\u201d.<\/p>\n\n\n\n

La higiene est\u00e1 estrechamente relacionada con la preparaci\u00f3n de los alimentos y sus instalaciones son testigos de la seguridad de la preparaci\u00f3n de los alimentos y de los alimentos en s\u00ed. <\/p>\n\n\n\n

\n

Un tema recurrente en nuestra encuesta fue que si los ba\u00f1os estaban sucios, tambi\u00e9n lo estaba la cocina. Los clientes no pueden ver la cocina, pero s\u00ed pueden ver los ba\u00f1os y pueden imaginarse a su personal us\u00e1ndolos\u2026 justo antes de preparar su comida.<\/p>\n<\/blockquote>\n\n\n

\n
\"\"<\/a><\/figure>\n<\/div>\n\n\n

\u00bfQu\u00e9 puedes hacer al respecto?<\/h2>\n\n\n\n
    \n
  1. Establece expectativas con la formaci\u00f3n. La facturaci\u00f3n anual puede ser de 100% o m\u00e1s en el negocio de los restaurantes de servicio r\u00e1pido, lo que significa que es necesario capacitarse de manera implacable y repetida.<\/li>\n\n\n\n
  2. Programe procesos diarios que involucren al due\u00f1o de la tienda o franquiciado, gerentes y subgerentes para garantizar que los ba\u00f1os se limpien en forma repetida y exhaustiva. Las normas deben publicarse y detallarse.<\/li>\n\n\n\n
  3. Ofrezca a sus gerentes distritales y regionales las herramientas para ejecutar y verificar programas<\/a> en todas las \u00e1reas clave, incluidos los ba\u00f1os. Incluya sus tiendas en una tarjeta de puntuaci\u00f3n que el gerente de distrito completar\u00e1 mensual o trimestralmente. Designe los criterios de los ba\u00f1os como "cr\u00edticos", por lo que el incumplimiento penalizar\u00e1 y reducir\u00e1 materialmente la puntuaci\u00f3n a menos que se cumplan los est\u00e1ndares. La medici\u00f3n, en s\u00ed misma, en realidad genera cumplimiento<\/a>Mida sin descanso, califique agresivamente y el \u201crendimiento\u201d de sus ba\u00f1os mejorar\u00e1.<\/span><\/li>\n<\/ol>\n\n\n\n
    \"\"<\/a><\/figure>\n\n\n\n

    Para obtener m\u00e1s informaci\u00f3n, consulte el Lista de verificaci\u00f3n de limpieza de ba\u00f1os<\/a> y el Lista de verificaci\u00f3n de inspecci\u00f3n de ba\u00f1os<\/a>.<\/p>","protected":false},"excerpt":{"rendered":"

    Tenemos mucho que elegir con algunas de nuestras marcas QSR favoritas. No es el men\u00fa. No es el servicio. No son los asientos, el estacionamiento ni el servicio de autoservicio. Los restaurantes de servicio r\u00e1pido obviamente han gastado dinero, implementado sistemas y procesos en estas \u00e1reas clave y se nota. Pero cuando la naturaleza llama, o... Seguir leyendo Buen s\u00e1ndwich. Ba\u00f1os p\u00e9simos.<\/span> \u2192<\/span><\/a><\/p>","protected":false},"author":6370623,"featured_media":61581,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_crdt_document":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"_wpas_customize_per_network":false,"jetpack_post_was_ever_published":false},"categories":[319730,677174022],"tags":[6062610,38702493,216746,33371,677173889,50625406,677173903,50625407,39414784],"class_list":["post-567","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-qsr","category-health-and-safety","tag-district-manager","tag-district-manager-visit-checklist","tag-food-safety","tag-health-and-safety","tag-qsr","tag-retail-checklist","tag-retail-checklists","tag-retail-scorecard","tag-visit-checklist"],"yoast_head":"\nGreat Sandwich. 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