In fact studies show that many of us take a careful note of the facilities in restaurant washrooms. In one Tork survey we discovered that 55% of diners considered clean and sanitary washrooms to be of major importance when dining out. Many were also inclined to photograph their surroundings, with more than half of the 3,000 people questioned admitting to having shared pictures on social media.
A second survey revealed that more than 80% of respondents believed a dirty restaurant washroom to be a likely reflection of standards in the kitchen. And more than 75% said they would not return to an establishment where the toilets were unclean.
Ensuring that standards remain high is largely a matter of keeping the washrooms well stocked with soaps, toilet tissue and hand towels and responding swiftly to cleaning
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emergencies. However, an upmarket décor will serve to particularly impress the diner.
The Tork Image Design Line of dispensers, for example, work well in any upscale restaurant since the units team stainless steel with sleek black plastic to provide a smart, upmarket appearance. The range includes dispensers for interfold towels, toilet tissue and foam soap in both manual and sensor- operated versions plus a stainless steel tissue box, a coat hook and matching bin to create a cohesive look.
In particularly busy washrooms it is important to supply long-lasting systems that will naturally reduce consumption in order to ensure a constant supply of product. For example, Tork SmartOne has been designed to give out just one sheet of toilet tissue at a time, potentially reducing consumption by up to 40%.
The high-capacity Tork Matic dispenser is a good hand drying solution because the unit holds sufficient paper for more than 400 hand dries. And Tork Foam Soap comes in cartridges that contain two and a half times the number of shots as a typical liquid soap cartridge which means that fewer refills are needed.
Dining concepts are evolving fast in line with our continuing quest to be surprised and delighted. Restaurant washrooms should form part of a positive dining experience and where possible they should also enhance the concept. But where this is impractical – such as at Dans le Noir and Lumley Castle – hygiene should always take top priority and provide diners with a safe and comfortable space in which they can wash and dry their hands.
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FOOD HYGIENE | 43
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