Salon Operations, Product Knowledge, Tools and Equipment Maintenance
Product knowledge
Read the label. Ingredients are listed in descending order of concentration, so the first five tell you most. Know the families: surfactants cleanse, humectants such as glycerine draw water, emollients and occlusives soften and seal, preservatives prevent microbial growth, and actives include AHA, retinol and vitamin C. Check the PAO (period after opening) and the expiry date, store away from sunlight and heat, and shake only when the label says so.
Stock control
Use FIFO, first in first out. Set par levels, watch minimum stock, stocktake monthly, give one person responsibility for ordering, and log backbar versus retail stock. Record waste and breakage.
Tools and equipment
Shears cut hair only, are never dropped, are oiled at the pivot and sharpened professionally. Brushes and combs are dehaired, washed, disinfected and dried. Autoclaves are validated, not overfilled. Electricals are checked for cracked casings and damaged cords and serviced annually. UV cabinets are storage, not sterilisation. Steamers use distilled water, are emptied after use and descaled.
Worked example
A retail moisturiser has passed its PAO date but still smells normal. Reasoning: PAO is a safety date after opening, not a suggestion. Preservatives lose efficacy and the product can grow microbes. Withdraw it, record the disposal, check the rest of the stock, and adjust ordering so slow sellers are not over-stocked.
Traps that cost marks
- Mixing retail and backbar stock.
- Treating a UV cabinet as the only decontamination step.
- Judging product safety by smell.