Dr. Restaurant Chain

High-volume restaurants face compounding risk from airborne particles, grease films, and rapid turnover on tables and POS touchpoints. We established layered daily and periodic deep sterilisation that combines targeted surface disinfection, controlled fogging where appropriate, and air-quality support strategies agreed with kitchen leadership. Equipment sanitisation covered ice machines, slicers, blenders, and cold wells using manufacturer-compatible chemistries and rinse procedures. Threshold-based escalation meant any spike in complaints or inspection notes triggered reinforced cycles rather than ad-hoc fixes, keeping throughput high without sacrificing hygiene rigour.