Reduction of hygiene management costs by changing from the vacuum method [Restaurant case study]

Increase profits through annual cost reduction! Introducing case studies from the restaurant industry.

To Restaurant T, we would like to introduce a case study of our saponification sanitation method "Gripika." Before implementation, due to the high volume of oil-based dishes served, grease accumulated inside the grease trap, leading to costly regular sanitation management using vacuum methods. After implementing our method, the cost per cleaning session decreased, and the frequency of cleaning reduced, resulting in a 30% reduction in sanitation management costs, and the area became cleaner. [Case Summary] ■ Before Implementation: Regular sanitation management using vacuum methods at a high cost ■ Implementation Effects - Decreased cost per cleaning session and reduced cleaning frequency - Approximately 30% reduction in sanitation management costs - Cleaner than before *For more details, please refer to the PDF document or feel free to contact us.

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