Did you know that your guests can leave your restroom with twice the amount of germs on their hands than when they entered? Using the restroom requires the people in your building to touch multiple surfaces and objects. Whether they’re touching the doors, toilet flush valves, or faucets, there’s a high risk of spreading germs throughout your facility, especially if they don’t clean their hands before leaving. While some people may just choose not to wash their hands, one of the most common reasons people skip the wash process is empty soap dispensers. If the people in your building don’t have access to hand soap or sanitizer in your restroom, they can spread germs that cause unpleasant illnesses like salmonella, E. Coli, norovirus, and other respiratory viruses.
Did you know that up to 80% of the waste produced in schools could actually be recycled? A majority of the waste produced in schools isn’t disposed of properly leading to excessive trash and large disposal costs. In many cases, large amounts of paper, food packaging products, commercial cleaning supplies, and other waste that is generated are simply thrown out instead of being recycled or composted. One way to reduce the amount of waste your facility produces is to implement a recycling program.
In 2021, many foodservice businesses were focused on offering take-out meals as they remained affected by the reality of the pandemic. As the year ended, new trends that were centered around the way food is packaged emerged.
As an establishment that purchases compostable food packaging, you may have noticed that some of your items are labeled as commercially compostable.
The use of third-party delivery services like UberEats, DoorDash, and GrubHub are at an all time high. While third party delivery services were gaining popularity before the Coronavirus Pandemic, the outbreak created increased demand and sped up adoption. Pre-pandemic, third party delivery services were growing rapidly given that people loved the convenience. What’s easier than ordering your favorite meal from your couch, then having it delivered right to your doorstep?
It has been over a year since the start of the COVID-19 pandemic, and businesses are still struggling to adapt to new market demands and recoup losses. Restaurants and foodservice operations were some of the most impacted. Initial lockdowns and regulations made it nearly impossible to make profits. Now that there are promising vaccines in distribution and the economy is opening back up, you may be looking for ways to double down and increase sales to make up for losses last year. While more people are willing to venture out, restaurants and other foodservice operations still face many challenges. There are numerous governmental and state regulations still in place. For example, in many areas, bars, and self-service food areas remain closed. The consumer mindset continues to evolve, and the COVID-19 situation remains extremely dynamic. The key to gaining back lost sales during such unprecedented times is innovation and the ability to adapt.
Takeout and delivery services have been a lifeline for many foodservice operations as we continue to deal with the effects of the Coronavirus pandemic. There seems to be no end in sight for the increasing popularity even as the economy begins to reopen in many areas. We can assume takeout and delivery will remain the norm for the foreseeable future. As a result, it will be imperative that you’re providing your guests with the same experience at home as they would receive in-house. When your guests sit down to eat, they want their meal to look and taste great. They’ll also want it to be at the right temperature. However, sometimes as hard you try, it is just not possible to control whether your food products will be delivered on time and at the right temperature, or if your guests will choose to enjoy it as soon as they pick it up.
As foodservice operations continue to deal with the effects of Coronavirus, many have been forced to make changes to comply with government regulations and new guest demands. Some states have capacity restrictions on indoor dining, while others are only allowing for outdoor dining and takeout. While some operators have chosen to stay closed to avoid the risk of an outbreak in their facility, many others have now reopened with changes in the way they run their business. Most commonly, businesses have shifted their service models to offer safer service options such as contactless curbside pickup and delivery.
Reducing the spread of pathogens in your facility has likely never been more front-of-mind given the current Coronavirus situation. One of the best and most effective ways to reduce the spread of pathogens is with handwashing, according to the CDC. Frequent hand washing is often considered the first line of defense in preventing the spread of illness. It may seem obvious that frequent handwashing is important to staying healthy, but a 2018 study reveals that only about 67% of people always wash their hands after using a public restroom.
Consumers today are constantly on the move, and carry-out, delivery and third party delivery services have become the norm for many restaurants and other foodservice establishments. As a result, disposable take-out packaging has become an essential component of operation.