Intermediate Space - Chain

Find the hand hygiene solutions for the problems or opportunities in your intermediate spaces.

Menus are used multiple times and seldom cleaned or sanitized.

Employees touch menus, then glasses to fill drink orders.

Guests and employees touch serving spoon handles - a germ hot spot.

Guests cough on counter, children sit on the counter, money drops on counter, and food trays are used multiples times between cleaning.

Your guests will develop their first impression of the cleanliness of your restaurant when they walk in the door. If they consider your restaurant unclean, 79% of guests tell family or friends.

Lack of accessible hand hygiene on the go.