Maintaining the cleanliness in hotels, restaurants and cafes is paramount, not only for reputation but for guests’ health. When it comes to choosing which cleaning products to use, many will base their decision primarily on cost per unit and opt for traditional chemical cleaners seemingly to keep their outgoings down. However, biological cleaners, which may appear to offer less value for money compared to their cheaper chemical counterparts, could offer a cost-effective alternative for the hotel, restaurant and cafe (HoReCa) industry when looking at the broader picture.
Dr Emma Saunders, General Manager at Genesis Biosciences, explains:
It is true that biological cleaners tend to be more expensive on a per litre basis partly due to higher raw material costs and partly because the producers are often specalist companies that do not enjoy the same economies of scale as the large mainstream producers. Saying this, biological cleaners can provide a much larger return on investment in the long run due to reduced labour costs and the additional benefits on offer such as protecting assets and infrastructure.
Most chemical solutions only work for a few seconds after application and once cleaned, germs and dirt will immediately start to build up again. This short lifespan means frequent cleaning is needed which ultimately results in higher labour costs.
In contrast, biological cleaning products leave active bacteria on the application area which will continue to break down soiling; getting deep down in surfaces like fabrics, flooring and grout to offer greater dirt removal and provide ongoing protection against further dirt. The active bacteria create a more sustained, longer lasting clean environment, a reduction in offensive odours and less need for repeat cleaning.
Our own findings at Genesis have shown overall cost savings of up to 28% for contractors when using a biological formulation.
The gentle nature of the biological action also plays an important role in asset and infrastructure protection.
Both stronger chemical cleaners which have harmful pH extremes, and physical ‘deep cleaning’ methods can be extremely damaging to surfaces and fixtures which encourages re-soiling and can be extremely expensive to fix. In contrast, the continually soil-degrading beneficial bacteria in the biological cleaners, means there is less need for harsh chemicals or physical methods, which can reduce any damage and therefore preserve asset value.
Obviously, product cost per litre is an important consideration in the HoReCa industry, but it shouldn’t be the final decider for contractors.
With a long-term outlook, using biological cleaners can drastically reduce ongoing costs, and, taking a short-term approach to measuring costs could be costing your business and your reputation.
