The restaurant business is hard. So hard, in fact, that there’s a persistent myth that 90% of restaurants fail in their first year (it’s actually more like 60% or 20% depending on the source). Regardless, due to the myriad of associated costs of running a restaurant, the average profit margin is around 6.2%. So, it’s little wonder why Forbes lists restaurants as one of the Ten Riskiest Businesses to Start.
To remain competitive in such a tough industry, restaurants must maximize efficiencies wherever possible without sacrificing on quality or service. This includes finding efficiencies in the monumental undertaking of keeping a restaurant clean. Food is messy. People are messy. Without investing in the right cleaning products and procedures, restaurants may incur health code violations and expensive fines, not to mention bad reviews. In this blog, we’ll discuss how switching to electrochemically-activated solutions (ECAs) can save restaurants valuable resources like time and money while improving safety and creating a new standard of clean for employees and customers alike.
The History of ECAs
Before we discuss the reasons why restaurants should switch to ECAs, it’s important to understand the basics of how they came to be (for a more in-depth understanding of ECAs, click here).
About forty years ago, scientists discovered that the electrolysis of softened tap water and table salt created a solution they called electrolyzed water. Consisting of hypochlorous acid and sodium hydroxide, electrolyzed water could be used as a very safe and effective cleaner and sanitizer/disinfectant.
There were drawbacks. Ordinary softened tap water could lead to inconsistencies during activation, and the resulting solution left a salty residue that made it less attractive to cleaners. The process also created the cleaner (hypochlorous acid) and the sanitizer/disinfectant (sodium hydroxide) together in the same tank, making it impossible to follow the two-step cleaning process of removal followed by disinfection.
Water + Salt + Electricity = ECA
PathoSans recognized an incredible opportunity if these barriers could be removed. PathoSans technology improved upon prior methods by filtering the softened water before electrolysis eliminating inconsistencies. PathoSans technology also divided the two important solutions into separate tanks, thereby allowing cleaners to first remove unwanted soil with PathoClean and then disinfect with PathoCide.
Now that we’ve covered the basics, let’s explore why restaurants should switch to ECAs for their cleaning needs.
6 Reasons to Switch
1. ECAs Save Money
For the highly competitive restaurant industry, saving money is part of a recipe for success. That’s why ECAs make good sense for restaurants. With a manageable initial investment, a compact yet powerful unit creates effective cleaning and disinfecting solutions onsite and on demand. Because these solutions are generated onsite with only softened tap water, salt, and electricity, the cost savings become rapidly apparent. Onsite generation eliminates chemical manufacturing costs, transportation costs, and supplier costs that are usually passed on to the consumer. Restaurants can generate their own cleaning and disinfecting solutions for pennies on the dollar.
2. ECAs Save Time
Since ECA cleaning solutions are produced onsite, waiting on the supplier for the next shipment becomes a thing of the past. No time is lost sitting in front of a monitor ordering and re-ordering. ECAs eliminate the need for mixing and measuring and training for the proper handling and storage of chemical concentrates. With PathoSans onsite generation systems, employees save time by simply turning a valve to fill a bottle with the desired amount of pre-mixed cleaning solution.
ECA solutions can save your restaurant time and money.
3. ECAs are a Real Space Saver
ECA technology saves space by replacing racks of costly cleaning chemicals with a compact unit that provides a virtually endless supply of safe and effective cleaning and disinfecting solutions. Dispensing the perfect dilution in the desired amount eliminates bulk jugs of chemical concentrates and the required personal protective equipment for handling them creating more valuable space.
4. ECAs are Safer
PathoSans onsite generation offers a safer and less toxic alternative to traditional harsh food-grade cleaners and disinfectants like bleach and ammonia. PathoClean is a powerful non-toxic cleaner and degreaser proven to be non-irritating to the eyes and skin. Per OSHA and the United Nations Globally Harmonized System of Classification and Labeling of Chemicals (GHS), PathoCideis a Category IV product (least toxic) while bleach is a Category 1 product (most toxic).
5. ECAs are More Effective
The Centers for Disease Control (CDC) estimates that nearly 48 million people get sick, 128,000 are hospitalized, and 3,000 die from food-born illness in the United States each year. An outbreak of a food-born illness can be devastating to a business. Restaurants must use products that are proven to safeguard against these dangerous consequences. Even though PathoCide is far less toxic to humans than bleach, it has been proven to kill 999% of bacteria.
ECA solutions are safer and more effective for your restaurant employees and customers.
6. ECAs are Green
PathoSans technology is recognized by LEED as part of an effective green cleaning program. The device-generated solutions also meet the Green Seal Standard™ (more info here). PathoSans technology does use plastic tubs and bottles for storing and dispensing the cleaning solutions, but they are made to be reused, again and again. This combined with the elimination of manufacturing, transportation, and packaging means a significant reduction in your carbon footprint.
Make Cleaning Easy
With all of the challenges that restaurants face, cleaning is can be one of the biggest. But it doesn’t need to be that way. By investing in ECAs, restaurant owners and managers can focus on what is important – like making people happy with a good meal and a great time.