HYGIENE
As we move into 2025, Sybron offers essential hygiene guidance for foodservice operators, from products to suppliers and staff training. MANAGING COSTS This is a key objective for hospitality businesses post-Budget and going into the new year. To help contain the impact, review all areas of the supply chain to check costs are as low as they can be. Within hygiene, check that products are cost-effective, while also ensuring the required results. Sybron offers a range of excellent products which are also great value for money. The environment should also remain top of mind. Both staff and guests prefer more environmentally friendly and sustainable practices. It is everyone’s responsibility to reduce environmental impact and check that, wherever possible, products used are kind both to the environment and also to staff handling them. 40 P&P_225_Dec24_p40-41_Hygiene_JB AB.indd 40
“As a forward-thinking and dynamic business, we work continually to enhance our product offering for customers.” George Mason Sybron sales and marketing director Operators should look for a more effective, safer and sustainable solution. A comprehensive review is a great opportunity to introduce products which streamline the process and reduce stockholding. For example, a detergent and rinse aid which works both in the dishwasher and glasswasher. These improvements will cut costs and reduce plastic usage and disposal. www.pizzapastamagazine.co.uk 13/12/2024 14:30