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Restaurant menus germier than toilet seats.

Restaurants present a significant target market for Nano-Shield antimicrobial treatments. Our durable, long lasting antimicrobial treatment will keep surfaces protected from microbes for up to 90 days.
Although the public health benefits are obvious, the savvy restaurateur can leverage the fact that his business is taking the initiative to protect patrons in order to build goodwill and customer loyalty. This demonstration of concern will give a competitive advantage to the businesses who take advantage of it.
When approaching restaurants to market our durable antimicrobial treatments, it is important to inform them that you will be providing promotional material which lets the public know that they are being protected from microbial threats. Displayable certificates, and menu stickers are two common tools that proprietors can use to their customers know they are protected.

menu QR code

Several cross contamination vectors are a natural fit to protect the health of customers.
Restaurant menus may harbor more germs and bacteria than any other surface in foodservice locations. According to studies, menus can have bacteria counts as high as 185,000 per square centimeter-far more than a toilet seat.

The reason: Scores of people touch restaurant menus and yet they are rarely cleaned.
Of course, people don’t get sick every time they touch a menu. But if the infectious dose is high enough, or the person touching the menu is a young child or has a compromised immune system, the likelihood can be significant.

The following are other so-called germ-centers in restaurants.
Seats: Seats are one of the germiest spots in a restaurant. “They are rarely cleaned, and when they are, they are often quickly wiped down using a soiled towel,”

Ketchup bottles: Scores of people touch these, and they are rarely wiped down with an antibiotic cleaner.

Floors: We have as many as 50 direct and indirect contacts with floors every day. In a restaurant, floors can get heavily soiled and become the source of cross contamination.
*Sources: Dr. Aileen Marty, Department of Infectious Disease at Herbert Wertheim College of Medicine; Dr. Kelly Reynolds, Associate Professor, University of Arizona College of Public Health, Tucson

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