Modern restaurant clients require off-premises dining options and safe conditions within, writes Farrellynn Wolf, CEO of Goodcents. Wolf discusses the Goodcents Certified Clean Program and the brand's use of temperature-checking devices, electrostatic sprayers and disinfectants.
Sign up for IFA SmartBrief
The latest franchising news and trends
Get the intelligence you need: news and information that is changing your industry today, hand-curated by our professional editors from thousands of sources and delivered straight to your inbox.