Intermediate Space - Chain

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

Hostess Station

Menus are used multiple times and seldom cleaned or sanitized.

Wait Station

Employees touch menus, then glasses to fill drink orders.

Buffet Station

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

Front Counter

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

Lobby Area

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.

Drive-Thru

Lack of accessible hand hygiene on-the-go.

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PURELL® Out Front™ Program
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Chuck E. Cheese Combats Germs with PURELL® Sanitizing Stations Download Article .pdf

World's First Green Certified Instant Hand Sanitizer

PURELL® Out Front™ Program

PURELL Out Front is easy to implement. Build incremental merchandising opportunities with an easy-to-implement program while protecting your guests, your employees, and your BRAND! That's a win-win for everyone!

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Did You Know

During a recent survey, when asked if PURELL® Products were made available in a quick-serve restaurant¹:

83% would believe the restaurant cares more about their well-being.
79% would feel better about the restaurant's cleanliness.
55% would be much more or somewhat more likely to visit again.

1. Results based on nationwide online survey of 1,508 individuals, conducted in March, 2005 by GOJO Industries. The expected range of error at 95%. Confidence level for any one question is +/- 1.1% to +/- 2.5%.

1-800-321-9647
www.GOJO.com

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