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What Are the Germiest Surface Areas In Your Restaurant? (Infographic)

Modern Restaurant Management

While stringent cleaning protocols are in place, the constant flow of patrons presents a unique challenge for maintaining a sanitary environment. Regular cleaning and maintenance of ice machines, including the use of sanitizing technology, are crucial for preventing contamination.

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The Pandemic’s Effect on Restaurant Supplies

Modern Restaurant Management

First, the Kodak, Tennessee-based company found a supplier and both bottled and sold hand sanitizer — and gave back to the community by donating 100 gallons to local first responders. We developed our own brand of hand sanitizer, partnering with local distillers to put people back to work. How were they able to accomplish that?

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Return to Clean – Commercial Cleaning Advice to Restaurateurs

Modern Restaurant Management

” will be ever-present. Lastly, know and understand the difference between “cleaning,” “sanitizing,” and “disinfecting” and what is the proper process to kill bacteria, germs, and potential virus strains. The lingering question of “what is really clean?”

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Preserving the Purity of Ice: Strategies for Combating Mold Contamination

Modern Restaurant Management

Several conduits facilitate its entrance and establishment within these systems: Airborne Spores : Mold spores, ever-present in the environment, can infiltrate ice machines through air circulation, nesting in nooks and crannies, awaiting conditions conducive to their growth.

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Your COVID-19 Survival Strategy: It Starts by Building Trust

Modern Restaurant Management

Trust that our washrooms are constantly maintained to new sanitation standards. Trust that everything they touch has been COVID sanitized. The difference between how we sanitized in the past and how we must do it today, based on CDC and OSHA guidelines. Once seated, present them with either a paper or laminated menu.

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Preventing an Ice Maker Takeover

Modern Restaurant Management

The moisture is, of course, present. Such environments may even benefit from an ozone generator, which is approved by the FDA to sanitize the air. Scooping ice with anything other than designated, sanitized ice scoop. Prioritize daily cleaning and sanitizing for the high-touch areas of the ice maker and the ice scoop.

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More Permanent Regulatory Flexibility Required to Revive Hospitality’s Long-Term Survival

Modern Restaurant Management

The guide provides recommendations for managing employee health, employee hygiene, and various operational issues including new standards for cleaning and sanitation of equipment and managing ongoing food pick-up and delivery.