Intermediate Space - Independent
Find the hand hygiene solutions for the problems or opportunities in your intermediate spaces.
Hostess Station
Menus are used multiple times and rarely cleaned or sanitized.
Wait Station
Employee touches menus, then touch glasses to fill drink orders.
Lobby Area
Your guest 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 customers tell family or friends.1
