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Menu Cover Care Instructions

 

Cleaning your menus is very important to keep a healthy restaurant environment. Take some time to read through these simple care instructions to ensure your menus last a long time and avoid the premature wear or damage.

 

Cleaning:
Menus should be cleaned regularly from dust, crumbs and spills. In order not to damage the menu material and logo it is very important to only use a slightly damp soft cloth with mild warm soapy water. It is important not to use too much water and to dry the menus prior to storing. DO NOT USE ANY CHEMICALS (eg. bleach, glass cleaner, etc.) These chemicals will destroy both the covering material and remove any logo stamp.

 

Pen Marks:
Avoid contact with ball point pens or any other ink sources. Ink marks in most cases are permanent! Please inform your staff to avoid pens and markers to come in contact with the menus.

 

Storage:
Menu should always be stored flat one on top of one another. Be aware that the edges of wooden wall compartments will tear and destroy the edges of the menus when repeatedly shoved in and out. The menu covers should be stored at room temperature and out of direct sunlight whenever possible. Do not store near any heat sources such as stoves, coffee makers, hot plates, etc. Likewise, refrigerated rooms or unheated areas may also cause damages like cracking or warping. It is very important that the covers are not exposed to extreme temperature change especially during the harsh winter months. We suggest when you receive your order to allow the menus to remain in the box until they have rested have returned to room temperature.

 

Overuse:
Overuse can also lead to premature damages. It’s a good idea to have extras on hand in order to reduce the frequency of your menu cover re-orders. Covers resist wear and tear when there is an optimal number in circulation for your establishment’s capacity. The lunch hour tends to be the busiest. Be prepared for the rush by making sure you have enough covers to distribute to every customer in your restaurant. The chart below can help you determine how many covers you really need to keep your establishment running optimally.

 

 

BREAKFAST MENU 1 PER PERSON 60 – 70% OF SEATING
LUNCH MENU 1 PER PERSON 60 – 80% OF SEATING
DINNER MENU 1 PER PERSON 60-75% OF SEATING
DESSERT MENU 2 PER TABLE 50% OF SEATING
WINE LIST 1 PER TABLE 5-10% OF SEATING
CHECK PRESENTER 1 PER TABLE + 10%
TABLE TENT 1 PER TABLE + 10%

 

 

 

 

 

 

 

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