The future of QSR design: Hygiene, Efficiency

by Esperanza Carrion — Vice President & General Manager of Sani Professional, Sani Professional

Customers demand proper hygiene for QSRs. Sani answers this demand with wipes.

Presented by SANI PROFESSIONAL

How streamlining sanitizing protocols can boost employee retention

The conventional "rag and bucket" technique is prone to human error and cross contamination, posing food safety risks. Multi-surface wipes offer a better…

7 ways to reduce food safety violations in restaurants

by Mandy Wolf Detwiler — Editor, Networld Media Group

Food safety should be a culture in restaurants. Training and retraining falls on management to make sure restaurants are on the up and up during inspections.

From spills to sustainability: How dry towels are revolutionizing restaurant sustainability efforts

Innovation is allowing restaurant operators to easily and seamlessly incorporate sustainability into their operations, catering to socially conscience…

Presented by FastCasual.com