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C l e a n i n g N e w s T h u r s d a y , N o v e m b e r 2 1 , 2 0 1 3 1 0 DON'T LET YOUR FACILITY IMAGE GO DOWN THE DRAIN By Lori Huffman, Sr. Marketing Manager, STOKO Professional Skin Care The general soap supplied in public rest- rooms in commercial office buildings, schools, universities and workplaces – you've got to have it. It is used by most people who use the facilities, yet it all goes down the drain in the end. A con- sumable, a necessity, a commodity. With the plethora of available products, which do you choose? What's important? How are they different? Does it matter? The user experience of the soap in a restroom leaves a lasting impression and contributes to the image of a facility or establishment. Therefore, he formulation is important so it has a pleasant fragrance which is not overpowering, and it has a pleasant feel and it leaves the hands feel- ing clean and fresh, not dried out. While spa fragrances are trendy, they can also be subjective with varying levels of acceptance from person to person or male vs female, and can go out of turn as fast as they came in. A neutral fresh scent is a safe, cost effective bet to appeal to a broad and lasting user base. The soap of choice in recent times is foam. It has a nice feel, it encourages hand washing (the CDC recommends that hand washing is the most effective way to rid the hands of germs and stop the spread of disease), and most impor- tantly to facility management, it is the most cost effective. Just a little product is needed to produce a good hand wash. Most systems now pump 0.4ml per pump, yet it feels like so much more in the hand. A cartridge system is far more sanitary, easy to refill and safer than tra- ditional bulk fill systems where bacteria can flourish. The dispensing system plays a role in the image of a facility as well. The appearance of the dispenser sends a distinct message. Is the dis- penser clean and well kept? Is it old and in need of repair? Does it have a nice, sleek-looking design that compliments the facility or is it just an old metal box that is gummed up and full of finger- prints? But most importantly, is it full? Keeping a clean, well-stocked soap dis- penser is tantamount in a positive user experience. The dispensing systems in the market today are designed with more thought and attention to detail. While most all systems are close in price, systems that provide flexibility with choice of soap, choice of colors, pleas- ant formulations and fragrances, pri- vate label logos and hygienic cartridge refills offer the most bang for the buck. There are also touch-free or manual options. If you stop to think about it, you wash germs off your hands after you dispense the soap. Thus, touch- free soap dispensers may not be the best choice for a particular facility. With the internal electronics and cost of batteries, touch-free systems are costlier than manual and can be more to maintain. However, touch-free soap dispensers can work with an overall hygienic perception within a restroom, especially with consistency of design if you have auto flush units, touch-free towel dispensers and open entryways into the restrooms. For a lasting and positive impres- sion, the soap and dispenser you provide in your restroom can help support the image you want to convey, or it could tar- nish your reputation. By selecting the right combination of a pleasing formula- tion, and sleekly designed dispensing system along with extras such as flexibil- ity of choice, private label logos and touch free or manual, you will help to promote a positive and upscale image throughout a facility. For more information, visit booth 3113 or contact STOKO Professional Skin Care by calling 800-334-0242, emailing info@stokoskincare.com or visiting www.stokoskincare.com. RESTAURANTS CASHING IN ON DEMAND FOR USED COOKING OIL By Rodney Medina, Editor, Enviro-News In today's new economy, it's challeng- ing enough being a restaurant owner, but now you have to safeguard your used fryer oil too. It first happened back in 2008 when gas prices were at an all time high of more than $4 per gallon. The demand for bio-fuel was increasing and grease theft incidents were ram- pant across the country. Used fryer oil had gone from a waste removal prob- lem to a valuable commodity. It was then that California-based Envirotub Inc., introduced the first indoor grease storage container to the restaurant industry. For the first time ever, restaurants could safely and securely store used fryer oil inside the store and sell it to the highest paying grease recycler, some paying up to $0.18 per pound. Currently, where profits are meas- ured by cents, the Envirotub continues to add to the plus side of the bottom line for all of its users. "It's hard to believe that there are still restaurants storing their grease outside, in the open for anyone to take," says Brandon Medina, Operations Manager at Root, a San Francisco Thai-fusion restaurant who sells its used fryer oil. The Envirotub offers restaurants the ability to recycle 100 percent of their used fryer oil in a clean, safe and eco-friendly manner. With a capacity of 55 gallons, the Envirotub conveniently fits under most two and three-compart- ment sinks. And because the Envirotub is an indoor storage container it elimi- nates the threat of grease theft. The Envirotub also offers a safer working environment for kitchen staff. When the fryer needs to be emptied, the Envirotub can be rolled right next to it for convenient and safe disposal. No more dangerous late night fryer oil dumping out back. Envirotub Inc. has also just intro- duced a version of the tub that has an electric pump and filtration system that conveniently empties the fryer without any lifting involved. Using a stainless steel wand, kitchen staff can now remove the fryer oil and either filter it for reuse, or empty it into the Envirotub reservoir for recycling. Innovations such as this have kept the Envirotub the top selling indoor grease storage solution nationwide. With more and more restaurants 'going green,' use of the Envirotub prevents grease from going to the land- fill or down the drain. Commercial landlords and municipalities are endorsing the idea of the Envirotub because it prevents eco-disasters like the ones caused by grease thieves. "Kitchen grease is a major prob- lem for the city's pipes, accounting for 50 percent of all sewer emergencies a year," said Tyron Jue, Spokesman for the San Francisco Public Utilities com- mission in a USA today published report. "Anytime we can expand the Fats, Oil and Grease (FOG) Program we know we're doing the best for our cus- tomers and our community," said Brandon Medina from Root. For more information, visit www.envi- rotub.com, email info@envirotub.com or call 866-777-4322.