As we come out of the past two years of Covid, we need to understand again, what is the actual cost of clean. The worldwide pandemic has taught us that we should get prepared for anything. Now, what is the cost of cleaning?
This past year showed us that the consumer, professionally and personally, was unprepared for a pandemic. What made everything that much worse was the mass purchasing of cleaning supplies. Unfortunately, even the charlatans were taking advantage of this crisis. They were selling anything that looked like the solution to cleaning and sanitizing our homes and businesses.
To learn more about the differences between cleaning and disinfecting, see here!
Chemicals During a Pandemic
In the first week of Covid hitting American soil, hand sanitizer sales increased by 470% in one week. Do you recall going to the stores where everything sold out because they claimed they could clean? Even though I am in the chemical industry, my wife would buy everything she could find that said it would work.
As a chemical consultant, I saw the opportunities to show our strengths in what we do. It is not about ‘just selling soap.’ There is a cost of cleaning, and many businesses do not look at the contents, study it, and analyze it.
It will all come down to the product’s bottom line – the cost per gallon.
There are four main areas that all establishments need to pay attention to:
- Hand washing: Prevent your guests and staff from getting sick by implementing proper handwashing procedures. It’s even more critical in the age of Covid-19.
- Cleaning services: It is essential to wash all surfaces to kill pathogens and viruses. See my blog on the best way to clean your establishments’ surfaces!
- Sanitize all food contact surfaces: Kill all germs and pathogens on surfaces and meet public health standards and requirements.
- Disinfect touchpoints: Items often forgotten by employees are the touchpoints such as doorknobs, ketchup bottles, menus, and salt and pepper shakers.
Public Safety
The business operator must pay close attention to the dilution costs, safety, and kill claims. Today, the public is afraid, and rightfully so. It is your job to ensure their well-being with the appropriate use of chemicals and cleaning procedures.
Owners of small businesses that deal with food and beverage are concerned about their new standard when the dust settles. Now more than ever, the public wants assurance that the product they purchase and consume is safe. The more I investigate it, the more confidence the public has in the establishment and the safe environment they are dining in.
Keeping it Clean
Food and beverages must get manufactured, brewed, and processed in a clean and safe environment. The products and equipment must get cleaned and sanitized to the best of your ability for your staff and patrons.
The pie chart on the cleaning process needs to be analyzed; see the Cleaning Pie Chart & Graph.
Today, it would be unacceptable for an operator to use inferior products or for an establishment to be out of hand soap in the public restroom. The public will also not stand for dirty glasses and silverware.
Lastly, ensure all sick employees stay home! Do not risk shutting down your establishment because all your employees have contracted the virus, which can spread to patrons. If you learn any employee has symptoms of the virus, send them home and prevent the spread.
The Bottom Line
There is a cost of cleaning, and it is not the cost per gallon of the product. It is at the expense of your reputation and future revenue. Ensure all employees have been trained in the best practices for cleaning and sanitizing every area of your establishment. That everyone is washing their hands and preventing the spread of viruses.
Purchase the right chemicals and follow all guidelines for effective cleaning. Management is responsible for looking closely at the following:
- Use cost
- Kill claims
- The best dispenser for the job
- Training support from vendors and manufacturers
Honestly, there is a cost of cleaning, and there is a cost of chemicals.
Contact me if you need tips on ensuring your brewpub or restaurant’s safety and the right chemicals to use!