 hen it comes to saving on sanitation, there are ways to avoid being penny-wise and pound-foolish. Managers often look only at the cost of cleaning chemicals - not labor, energy, water and other cost components. In addition, they may overlook the dividends that cleaning pays in areas such as recruitment and customer satisfaction.
These five false assumptions could be costing you more than you think:
#1: More is better.
Using more of a cleaner than directed won’t make it any more effective - in fact it may be dangerous.
Using too much cleaner on countertops may give food a bad taste or even make someone ill.
Being heavy-handed with cleaners and sanitizers can also leave a slippery residue on floors. So not only will you drive up costs by using too much cleaner, you’ll be paying for increased downtime and higher insurance premiums.
Fortunately, automated dispensing systems head off problems before they begin.  Installed by Ecolab sales-and-service professionals, these systems dispense the right amount of product every time. What’s more, employees’ hands never have to come in contact with the cleaning solution, so it’s safer. Regardless of who is on clean-up duty, your results and costs will be consistent.
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#2: Cutting corners on dishwashing soap reduces warewashing costs.
Inexpensive dishwashing soap usually means greater rewash and higher costs.
Dishwashing chemicals represent just 6 percent of your overall warewashing costs (see chart above). If the cheaper dishwashing detergent proves to be ineffective and you need to rewash dishes even occasionally, your “savings” go right down the drain.
#3: Cleaning systems are difficult and expensive to use.
Once installed, systems make cleaning easier.
To help employees keep restaurants “immaculate,” a large, national restaurant chain installed dispensing systems for kitchen sanitation and tabletop cleaning. “When employees have a system in front of them that looks easy to use, and is, the benefit to our operations is immense,” says a regional vice president for the restaurant chain. “Employees don’t have to go to a closet for supplies or take time to figure out directions.”
Dispensing systems might seem like an added cost, but savings are evident over time because the proper amount of cleaner is always used. Restaurateurs using systems report better control of costs. Says the regional manager, “Because we buy concentrates in bulk there is no doubt that they make a difference in our bottom line.”
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#4: One cleaner does it all.
The wise restaurateur follows the adage,“the right tool for the job.”
According to food safety experts at Iowa State University, specific foodservice situations call for a
targeted approach. Keep these basic supplies on hand:
- General purpose cleaner for serving areas and tabletops.
- Acid cleaner to remove mineral deposits.
- Sanitizers to fight microorganisms. Consult with your vendor because these may be specifically designed to kill certain pathogens.
- Drain and disposal cleaners to keep these areas from becoming breeding grounds for bacteria.
#5: Employees don’t care about cleanliness.
With today’s tight labor market, a clean restroom and prep area may give you the edge in attracting employees.
In a recent study of teens and young adults conducted by Chain Leader magazine, “a clean place to work” was a top factor in choosing where to work, ranking third after “a safe place to work” and “wages.” In fact, 78 percent said that cleanliness was important in making their decision.
There’s no reason to follow false assumptions. When you have a true view of sanitation costs and benefits you can bank on real savings.
Ecolab sales-and-service professionals are experts in sanitation. They not only deliver premium products, systems and services to make your operation truly shine, they also work with you to ensure your sanitation program is both highly effective and cost-efficient. Nobody offers more value-added advantages than Ecolab!
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