Technology
How cleaner QSR air keeps customers coming back
COVID-19 has ushered in a new and completely unseen enemy for QSR operators in airborne pathogens, which customers fully expect operators to do something about that. Air scrubbers can be key to putting both customers' and on-site restaurant teams' minds to rest.
February 19, 2021 by Todd DeMonte
It's been repeatedly shown that the more a restaurant communicates its COVID-era safety measures to customers, the more at ease and likely they are to patronize a store. It makes sense then that operators are taking much greater interest in the quality of the air in their restaurants, to ensure the safety of both patrons and employees. But indoor air hygiene technology is a whole new ball game for many restaurateurs, who may wonder how to ensure they're buying the best tech for their money. This article will help you establish a great foundation of knowledge on the subject to start your search.
First off, it's worth stating that when it comes to sanitizing the air in your restaurant, air scrubbing systems are the technology of choice. They are user-friendly (plug in and turn on) and portable, so they can be easily moved or rolled to the dining or kitchen areas where they are needed.
This ease of use and mobility are important and restaurant team members can quickly learn how to use the technology with minimum disruption to restaurant operations. Likewise, air scrubbing technology functions quietly, emitting a constant low level of sound, so as not to interrupt the dining experience — a key factor as we navigate a new normal while trying to mimic the everyday activities we participated in before COVID-19 arrived.
What you should seek in a restaurant air scrubber?
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| Air scrubbers typically require the floor space needed by a single restaurant chair.(Photo provided) |
Not all air scrubbing technology will filter COVID-19's airborne particles. However, some air scrubbers can effectively remove aerosolized MS2 bacteriophage – a single-stranded RNA virus that — according to the American Society for Microbiology — is perceived to be a good model for the study of airborne viruses. Scientifically speaking, it is crucial for your chosen air scrubbing technology to have a four-stage filtration system that includes:
1. Pre-Filter: To capture dust, pollen, and other large particulate matter.
2. Molecular Filter: To remove aerosols carrying viruses from the air, safely oxidizing the molecules, while also removing toxic and harmful gases.
3. High Efficiency MERV Filter: We recommend filters with at least a MERV 11 rating which we also want to have embedded micro-technology with copper and silver ions to protect the filter from many viruses, bacteria and molds.
4. HEPA Filter: To capture 99.97% of a 0.3-micron particulate in one pass through an air scrubber.
Yeah, but what's it going to cost?
Now that you know what to look for, the next question is revolves around how much you can expect to pay for air-scrubbing technology in-restaurant. This is the classic case of "caveat emptor" otherwise known as "Let the buyer beware."
Cost per square foot can be extremely misleading, as air is measured in volume not area. Because of this, understanding the capacity of air volume treatment is critical in fully understanding cost and the real safety-impact of any air purification technology.
For example, consider two different air scrubbing technologies, both claiming to cover 1,000 square feet. One costs $800, the other $1,000. From an area perspective, the $800 unit is 20% cheaper. However, in the small print of the technical specifications, the $800 unit is only effective in rooms with a ceiling height of up to a largely impractical six feet. On the other hand, the $1,000 unit is effective in rooms with 10-foot ceilings, which would now make the $1,000 unit 25% cheaper in terms of cubic feet or air volume treatment capability.
The cost per square foot of an air scrubber also varies depending on the number of units purchased and which type of unit is being used, as different models and units have varied air volume capacity. Generally, based on those two factors, cost can vary from less than $1 per square foot, up to $2 per square foot. That makes the cost per cubic foot between 10 cents and 20 cents in rooms with 10-foot ceilings.
Granted, the past year has been a financially trying time for all operators, but with dining safety a primary consumer issue right now, operators still must invest in their restaurant's indoor air hygiene. Fortunately, many plans exist to allow for a payment service for implementation of air cleaning technology. These services offer a monthly subscription for the technology through a variety of plans, with some offering access to specific data about your restaurant's air quality. That's a great bonus feature to have on hand to ensure peace of mind with customers and employees.
As the pandemic has evolved, restaurant operators have become increasingly savvy about air scrubbing technologies, which many are using to provide the needed solutions for safe restaurant operation. For example, Parts Town, a leader in providing parts and services to the foodservice industry, has assembled options for restaurant operators to quickly deploy to help to keep their employees and customers healthy and build confidence in the safety of their restaurants.
We know one of the greatest challenges for restaurant owners is to provide renewed confidence that they are doing everything possible to improve the indoor safety of their facilities for dining. Air scrubbing technology is a crucial component to rebuilding this customer confidence and getting people back in the door of your restaurant, ultimately helping return operations to pre-pandemic prosperity.
About Todd DeMonte
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