Why restaurants should consider ISSA’s GBAC STAR accreditation

Communicating cleanliness to patrons has never been more important than in this global pandemic. By Tom Nightingale It sounds strange to say it during an ongoing pandemic, but we’re arguably already living in a cleaner world. COVID-19 has brought a renewed focus on cleaning, disinfecting, and infection control and one quantifiable way to show that […]

The Importance of Safety and Sanitation Training

By P&G Professional In North America, education and training interventions have been widely used to decrease foodborne disease in foodservice operations, with most interventions focusing on improving worker knowledge of safe food handling. The limitation of this approach is that knowledge alone does not influence the adoption of safe food handling practices. With the United […]

Getting Real with Cleaning Myths

By: Tom Bell, PhD Effective, safe and cost efficient cleaning isn’t as easy as most people assume. Even within the professional community, many cleaning myths exist that perpetuate misconceptions about proper methods and procedures. Below I’ve outlined a few cleaning myths I hear most often. The more cleaning professionals know, and the better trained they […]

Achieving a Proper Sanitation Program for your Foodservice Operation

According to the Centers for Disease Control and Prevention (CDC), an estimated 48 million Americans (or roughly 1 in 6 people) become sick from foodborne diseases every year. With this in mind, it’s important to recognize the significance of a proper sanitation program and how to best achieve one in any foodservice operation. Implementing a […]

Boost customer satisfaction and loyalty through restaurant cleanliness

By Roy Getz, Chairman, Ohio Restaurant Association and P&G Professional Advisory Council Member Customer satisfaction is a key factor in the success of any restaurant and cleanliness plays a big role in that. Happy customers will spread the word about a great restaurant experience, become ambassadors for your brand and loyal patrons. For all of […]

What’s new in dishwashing and cleaning

Canadian Restaurant & Foodservice News recently asked two leading suppliers about the latest developments in dishwashing and cleaning supplies for commercial foodservice. Here is what Patricia Briere, account manager with Avmor and Tara Fuller, Marketing Manager, Institutional, at Ecolab, had to say… What are some of the major trends and developments when it comes to […]

How dishwashing detergents have changed with the times

By Patricia Brière Look at any advertisement for a liquid dishwashing detergent—whether the product is for home, commercial, or institutional use—and you will invariably see two words used over and over again: grease cutting. It’s not hard to understand why manufacturers of dishwashing liquids place such an emphasis on these words. Cooking grease and oils […]

Ensuring a quality draught beer experience with clean taps

By Roger Mittag I’m going to start this discussion with a simple premise: The consumer should be at the heart of every draught beer decision you ever make. It takes seven seconds to make a first impression, and we all know how important that is. So, a properly poured and served draught beer leaves a […]

Break up with the brick for the Scotch-Brite Quick Clean Griddle Cleaning System

Press release Enjoy a healthier relationship with your flat top griddle in three steps with the Scotch-Brite Quick Clean Griddle Cleaning System Wave goodbye to messy griddles, tireless scrubbing and greasy corners on commercial-grade flat top griddles.  3M introduces its “Break up with the Brick” campaign to explain how kitchen cleaners can improve their relationship […]