Ecolab Inc. · NYSE:ECL
Ecolab — Restaurants Rise Food Safety Webinar Series 2020
58 slides from Ecolab's conference presentation, Sep 9, 2020
Slide 1: Ensuring Customer and Employee Confidence During COVID-19
© Ecolab 2020. All rights reserved. DO NOT COPY, CITE OR DISTRIBUTE WITHOUT PERMISSION OF ECOLAB. ENSURING CUSTOMER AND EMPLOYEE CONFIDENCE DURING COVID-19 FOOD SAFETY WEBINAR SERIES SEPTEMBER 9, 2020 © Ecolab 2020. All rights reserved.
Slide 2: Welcome to Restaurants Rise Food Safety!
WELCOME TO RESTAURANTS RISE FOOD SAFETY! What is Restaurants Rise from Nation’s Restaurant News? Direct access to information, insights and solutions specific to the challenges the industry faces today. Explore more at RestaurantsRise.com and join the community of more than 12,000 foodservice le
Slide 3: We Are Ecolab
WE ARE ECOLAB Ecolab is the global leader in water, hygiene and energy technologies and services PROVIDING AND PROTECTING WHAT IS VITAL Every day, we work to make the world cleaner, safer and healthier © Ecolab 2020. All rights reserved.
Slide 4: Advancing Food Safety Together to Help Restaurants Rise
ADVANCING FOOD SAFETY TOGETHER TO HELP RESTAURANTS RISE Food safety is a top concern even during the pandemic. Protect your brand and build a resilient business by ensuring a strong food safety culture at your restaurant. © Ecolab 2020. All rights reserved.
Slide 5: Food Safety Month Webinar Series
FOOD SAFETY MONTH WEBINAR SERIES Ensuring Customer and Employee Health Inspections: What You Confidence During COVID-19 Need to Know Now and Then View On Demand View On Demand Demystifying Sanitation in Foodservice: Food and Dining: The Future State New Procedures and Approaches View On Demand View
Slide 6: Ensuring Customer and Employee Confidence: Agenda
ENSURING CUSTOMER AND EMPLOYEE CONFIDENCE Agenda Effectively managing COVID-19 risks during a recovery period Consumer insights and how it impacts your business Q&A © Ecolab 2020. All rights reserved.
Slide 7: Ruth Petran, Ph.D., CFS
Ruth Petran, Ph.D., CFS Provides technical expertise & consultation to global lodging and food service customers, trade and professional associations on food safety and public health issues. Identifies, translates and tracks emerging trends and new control strategies. A Certified Food Scientis
Slide 8: Effectively Managing COVID-19 Risks During a Recovery Period
EFFECTIVELY MANAGING COVID-19 RISKS DURING A RECOVERY PERIOD © Ecolab 2020. All rights reserved.
Slide 9: Global COVID-19 cases and deaths, September 2020
Globally, as of 8 September 2020: • >27 MM cases • 893,000deaths Source: © Ecolab 2020. All rights reserved. http://who.maps.arcgis.com/apps/opsdashboard/index.html#/c88e37cfc43b4ed3baf977d77e4a0667
Slide 10: Challenge and Approach: Risk Identification and Management
CHALLENGE APPROACH How to optimally Rely on classic risk manage risks of a new assessment illness agent that we principles are still learning about Risk Identification Risk Management © Ecolab 2020. All rights reserved.
Slide 11: Risk Identification: How Does Coronavirus Spread?
RISK IDENTIFICATION HOW DOES CORONAVIRUS SPREAD? Coronavirus It depends on the particular coronavirus. enters through Nasal the eyes, Passage Human coronaviruses spread by respiratory nose or mouth droplets from an infected person to others through: Lungs Droplets from coughing and sneezing or even
Slide 12: Fact vs Fiction: Air Transmission
FACT VS FICTION AIR TRANSMISSION The virus that causes COVID-19 seems to be transmitted efficiently through air Actual disease incidence doesn’t appear to be tied to air spread significantly, but research is ongoing Transmission is from infectious droplets Infectious dose from airborne particles
Slide 13: Understanding Risk Factors
UNDERSTANDING RISK FACTORS GUESTS AND CUSTOMERS 13 TOUCHING CONTAMINATED PEOPLE, OBJECTS CONTAMINATED OR SURFACES PEOPLE, OBJECTS OR SURFACES 1 THEN THENTOUCHING TOUCHINGYOUR YOUREYES, EYES,NOSE OR NOSE, MOUTH OR MOUTH © Ecolab 2020. All rights reserved. 1https://www.cdc.gov/coronavirus/2019-ncov/fa
Slide 14: Did You Know: The Facts Speak for Themselves
THE FACTS DID YOU KNOW….. SPEAK FOR THEMSELVES... 97% An estimated Hand washing can 80% reduce the risk of respiratory infections by Of people don’t of ALL infections are transmitted by hand? 21% wash their hands adequately CDC, 2014 NIH, 2008 USDA, 2018 © Ecolab 2020. All rights reserved.
Slide 15: Respond with Risk Management Strategies
RESPOND WITH RISK MANAGEMENT STRATEGIES Follow CDC and WHO guidance to protect yourself and others: Wear a mask as advised. Wash your hands. Stay home while sick. Cover your mouth and nose. Avoid close contact. Clean and disinfect. © Ecolab 2020. All rights reserved. Source: https://w ww.who.int/eme
Slide 16: Fact vs Fiction: Temperature Monitoring
FACT VS FICTION TEMPERATURE MONITORING Can thermal scanners detect COVID-19? No... They detect one of the symptoms of COVID-19 infection But there are many other causes of fevers Fever may not be seen in all cases of COVID-19 Response Be aware of the various symptoms that ill people may have
Slide 17: Implement Enhanced Hygiene Protocols
IMPLEMENT ENHANCED HYGIENE PROTOCOLS Public health recommendations focus on standard infection TAKE ACTION control practices, training and compliance. PERSONAL HYGIENE ENVIRONMENTAL HYGIENE Wash hands frequently Minimize close contact Ensure proper use Clean and disinfect with soap and water. with p
Slide 18: Promote Proper Hand Hygiene
PROMOTE PROPER HAND HYGIENE Hands are a primary mode of transmission so hygiene must be HAND HYGIENE judiciously implemented. WET LATHER SCRUB RINSE DRY hands with clean the back of hands, for at least hands well under hands using a clean running water, turn off between fingers 20 seconds. clean run
Slide 19: COVID-19 Recovery Support
COVID-19 RECOVERY SUPPORT Robust resources to help reopen and recover across the foodservice industry. Access these resources and more at Ecolab.com/coronavirus. PREPARE ENABLE ASSURE ENVIRONMENTS STAFF GUESTS Re-Opening Cleaning Checklists Procedures Window Clings & Signage Product Innovation, Best
Slide 20: Restore Trust with Your Customers: Make Hygiene Visible
RESTORE TRUST WITH YOUR CUSTOMERS Make Hygiene Visible Prove you are in control Risk Identified High touch surfaces Communicate standards Display hygiene procedures INVISIBLE VISIBLE © Ecolab 2020. All rights reserved.
Slide 21: Key Points
KEY POINTS Consider the relevant risks related to actual transmission Sanitizers and disinfectants can help manage risks Choose the right product Use it properly, following the label Verify implementation of hygiene protocols Ecolab programs offer a way to help © Ecolab 2020. All rights reserved
Slide 22: Ecolab Science Certified Program
ECOLAB SCIENCE CERTIFIED PROGRAM Assurance program that verifies the right programs, products and procedures are in place to help ensure a higher level of cleanliness CREATE CHECK SEE CLEAN BELIEVE CLEAN CLEAN IN ACTION CLEAN Helping people live more confidently in the places they stay, eat and play
Slide 23: Food Safety and Public Health Resources
FOOD SAFETY AND PUBLIC HEALTH RESOURCES FOOD SAFETY AND PUBLIC FOOD SAFETY RESOURCE LIBRARY HEALTH MATTERS WEBINARS Quarterly and On-Demand Webinars Food Safety Articles and Tips Food Safety Readiness Food Safety and Public Health Matters webinar series informs and educates food service professional
Slide 24: Consumer Insights and How It Impacts Your Business
CONSUMER INSIGHTS AND HOW IT IMPACTS YOUR BUSINESS © Ecolab 2020. All rights reserved.
Slide 25: Marie Molde, MBA, RD
Marie Molde, MBA, RD Brings a unique culinary perspective and health-driven point of view Provides expertise & consultation to foodservice and retail companies on menu, product development and better-for- you innovation Registered Dietitian Member of the Menus of Change Business Leadership C
Slide 26: Restaurants Rise September 9th, 2020
Restaurants Rise September 9th, 2020
Slide 27: Consumers very concerned about Coronavirus
67% 65% 64% 62% 61% 61% 61% 61% 60% 60% 60% 59% 58% 56% 56% 56% 56% 54% 53% 53% 50% 49% 49% “very concerned” about Coronavirus 47% 47% 44% 41% Mar 10 Mar 14 Mar 18 Mar Mar Mar 29 Apr 1 Apr 3 Apr 7 Apr 10 Apr 15 Apr 17 Apr 20Apr 27 May 1 May 7 May 14May 19 May Jun 1 Jun 3 Jun 8 Jun 10 Jun 12 Jul 17 J
Slide 28: Avoidance of dining out remains steady
Avoidance of dining out remains steady as the crisis drags on. 46% definitely avoid eating out -1% since July 23 +26% since Mar 10 32% are nervous, but will still eat out -2% since July 23 -7% since Mar 10 22% have no concerns whatsoever +2% since July 23 -19% since Mar 10
Slide 29: Definitely Avoid Eating Out
“Definitely Avoid” Eating Out. 58% 58% 51% 48% 44% 45% Men Women Gen Z Millennial Gen X Boomer+
Slide 30: Operator worries about surviving this crisis are increasing
Operator worries about surviving this crisis are increasing. 13% are feeling very nervous that their operation will not be able to come back to business +5% since July 23 59% are worried, but fairly confident their operation can get through this in one piece -5% since July 23 27% are feeling cautiou
Slide 31: Restaurants top the list of safe places to go
Restaurants with outdoor seating 63% QSR 61% Grocery deli / prepared foods 60% Fast casual restaurants 57% Coffee shops / cafés 54% Convenience stores 54% Fine dining restaurants 53% Hotel room service 52% Casual dining restaurants 51% Food trucks Hotel restaurants 45% 45% Restaurants top the Cateri
Slide 32: Restaurants should require guests to follow safety guidelines
Restaurants should require guests to follow safety guidelines (distancing, masks, temperature checks, etc.) 83% Restaurants should not be required to follow specific safety guidelines (guests should be responsible for acting responsibly) 31%
Slide 33: Checking that places enforce safety precautions
80% I will be more careful to check if places are strictly enforcing safety precautions before deciding where to eat
Slide 34: COVID Comfort Rating: C (August 2020)
COVID Comfort Rating: C (August 2020) Temperature checks: Yes Masks enforced for customers: Yes Masks worn by staff: Yes Gloves worn by staff: No Hand sanitizer available: Not evident Outside dining: Yes Inside dining: No Dining at the bar: No Tables sanitized: Wiped with dry rag Chairs sanitized: N
Slide 35: Positive customer review on cleanliness
“ This place was delicious and VERY CLEAN! The reopening is amazing!! Menu is scan to your cellphone and payment is pretty much hands free. During this covid pandemic they have done an excellent job with social distancing in all dining areas and the bus boys are cleaning champs!! They sanitize all t
Slide 36: Negative customer review on social distancing
“ There is no social distancing happening when you pick up your order! None of the employees are wearing a mask. This place is a covid trap waiting to happen. Do not order food here as they are not prepared for the demand or have a safe system in place. I would like an explanation from the owners as
Slide 37: Top considerations when selecting a restaurant after Coronavirus
which THREE of the following will be your top considerations when selecting a restaurant to visit AFTER the time of Coronavirus? Restaurant is clean and sanitary 50% Great taste 43% Value 35% Good service / friendly staff 33% Convenient location 28% Locally / independently owned 23% Supporting resta
Slide 38: Cleanliness and food safety will always matter more
76% “a restaurant’s cleanliness & food safety procedures will always matter more to me now than it did before.”
Slide 39: Cleanliness ratings (top chains)
81% BrandFingerprints cleanliness ratings (top 200 chains) 35%
Slide 40: Everything takes a backseat to safety
sustainability vs. SAFETY 22% 78% visiting favorite restaurant vs. SAFETY 25% 75% healthy items vs. SAFETY 25% 75% affordability vs. SAFETY 28% 72% quality food vs. SAFETY Everything takes a backseat to safety. 33% 67% great tasting food vs. SAFETY 33% 67% after shelter-in-place restrictions are lif
Slide 41: Clean and contactless required for dine-in
Clean and contactless required for dine-in. NOT ENOUGH JUST ABOUT RIGHT TOO MUCH Restrooms are extremely clean 12% 83% 5% Contactless payment available 7% 82% 10% Common areas visibly wiped down regularly 11% 82% 6% Sanitizing products provided to customers 9% 82% 9% Contactless ordering available 8
Slide 42: Communicate safety
Communicate safety. Measures they are taking to ensure food safety 49% Measures they are taking to ensure employee safety 47% Measures they are taking to ensure safety of 44% takeout & delivery Updates about the service 36% Communication around sanitation steps 35% Sales promotions 29% Steps they ar
Slide 43: Diners will continue to opt for contactless takeout
Diners will continue to opt for “contactless” takeout options, which are more convenient. 29% Compared to PRE-COVID behavior, what consumers plan plan to do plan to do to do more / less of once shelter restrictions are lifted this more this less 22% 18% 18% 16% 16% 14% 14% 13% 12% 12% 9% Go to the d
Slide 44: Be ready to talk about new takeout packaging
Be ready to talk about new takeout packaging. 59% 41% have continued using their original packaging have made the switch to new packaging Since COVID-19 / coronavirus restrictions began, have you had to switch what types of packaging you are using for to-go/delivery orders?
Slide 45: Updated food safety procedures
Updated food safety procedures (wearing / changing gloves, scheduled cleaning / deep cleans, etc.)
Slide 46: Where do you feel safer eating?
March 9 where do you feel safer eating? 33% chains 67% July 17 independents 50% 50% independents chains June 9 46% 54% chains independents
Slide 47: Lack of access keeps consumers away from independents
Lack of access keeps consumers away from independents. Don't offer delivery 19% Independent restaurants in my area have closed 17% Unsure of safety / sanitation practices they have in place 14% Their hours have been cut 14% Not sure if they offer delivery 13% Difficulty finding out if they are open
Slide 48: Craving and routine are still important in a pandemic
Craving and routine are still important in a pandemic. REASON FOR CHOOSING They have the food I like 61% It's my "usual" place 34% They have online ordering 22% The food is easy to reheat 19% It's part of my normal routine 18% They are offering special deals 18% greater among Gen X (24%) Independent
Slide 49: An opportunity to flatten the daypart curve
An opportunity to flatten the daypart curve. do you plan on maintaining the following practices when eating out even after shelter-in-place restrictions have been lifted? 49% Washing your hands before eating 40% Bringing hand sanitizer with you 35% Avoid peak busy times at restaurants 34% Avoid dini
Slide 50: Entrees and sides haven't seen nearly the hit that upsells have
Entrees and sides haven’t seen during the covid-19 / coronavirus restrictions, do you feel like customers are ordering more, less, or the same amount of the following types of items? nearly the hit that more of these the same amount of these less of these upsells have. Entrees / main dishes 18% 55%
Slide 51: Foods people can't wait to have
can’t wait to have it want to get it from outside home 1 Cheeseburger 164.5 1 Japanese Food 147.3 2 Steak 162.4 2 Wonton 147.0 3 Burger 157.9 3 Kung Pao 146.7 4 Pizza 156.8 4 Sushi Roll with Raw Fish 146.1 5 Chinese Food 156.1 5 Wonton Soup 144.6 6 Sushi Roll with Raw Fish 151.3 6 Moo Shu Pork 144.5
Slide 52: Most Excited For: restaurant foods
1 Chinese Food 149.9 2 Sushi Roll with Raw Fish 148.7 3 Sushi 145.1 4 Soft Serve Ice Cream 142.0 5 Sushi Roll with Cooked Fish 140.1 6 Lobster 137.7 RESTAURANT FOODS 7 Pizza 137.7 Most Excited For 8 Korean BBQ 136.5 (what people most crave and favor 9 Shrimp Tempura 136.0 getting away from home) 10
Slide 53: Away from home share of preference
Cuisines 74% Global entrées 70% Global appetizers 69% Shareable appetizers 61% Desserts 59% Pasta & pizza 55% Soups & salads 54% away from home share of preference Center of plate 53% (versus at home; category averages) Burgers & sandwiches 53% Breakfast 49% Sides 48% Meat & seafood 45%
Slide 54: Safety: from fear to caution, accelerated adoption
safety from fear to caution accelerated adoption
Slide 55: Thank you
thank you
Slide 56: Questions
QUESTIONS © Ecolab 2020. All rights reserved.
Slide 57: Join Us: Food Safety Month Webinar Series
JOIN US FOOD SAFETY MONTH WEBINAR SERIES Health Inspections: What You Need to Know Now and Then Mandy Sedlak Steven Mandernach Sandra Craig Elisabeth Wirsing Food Safety and Public Executive Director Director of the Division of Food Senior Environmental Health Health Manager EcoSure Association of F
Slide 58: Thank You for Attending
THANK YOU FOR ATTENDING © Ecolab 2020. All rights reserved.
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