“Think about your own restaurant experiences. Guests don’t want to see or be confronted with a greyish brown rag [that is used to] wipe a table, then wipe a seat, then wipe an adjacent table. It just screams unclean,” says Matt Schiering of Sani Professional.

Matt Schiering, Sani Professional

Leave a Reply

Your email address will not be published. Required fields are marked *