A View From The Top

Goodcents CEO reveals 2021 mandate: 'Make it safer, make it easier'

The 70-unit company based in Kansas City has rolled out the Certified Clean Program, which requires an upfront investment of $1,500-$2,000 per location. Goodcents, as the franchisor, is providing the ThermoVu to each franchise location and has negotiated a discount for franchisees for electrostatic sprayers.

Goodcents CEO Farrellynn Wolf said the challenges restaurant owners faced in 2020 will help them compete in the future. Provided

February 4, 2021

By Farrellynn Wolf, CEO Goodcents

Goodcents franchise owner Mary Fox is accustomed to questions about the menu, but lately she has also been answering a lot of questions about sanitization.

Her Gardner, Kansas, restaurant was among the first in the Goodcents system to launch our new Certified Clean Program.

"People are grateful to have that extra layer of protection outside our normal sanitation process," Fox said. "Customers ask about the process, what it includes and how we do it. We answer their questions and try to make sure everybody understands the process and that we take their health seriously."

2020 was especially challenging for those of us in the restaurant business. Some restaurants struggled to stay open as COVID-19 fears grew as quickly as government guidelines changed. Others had to pivot to figure out curbside pickup, contactless delivery and grocery programs. All of us had to comply with new protocols such as wearing masks and putting up Plexiglas sneeze guards to combat an invisible threat.

The changes restaurant owners made in 2020, however, may leave us better equipped for the future. In 2021, we believe safety and convenience will win the day.

Keep It Clean

Restaurants must prioritize protecting our guests as well as our front-line workers, who have gone the extra mile and then some during the pandemic. They were the ones who were asked to wear masks, handle extremely busy drive-thru lines, streamline curbside pickup and help us adapt to new offerings.

In January, Goodcents launched its Certified Clean Program in the Kansas City market to keep both guests and crew members safer. A no-contact temperature check device called a ThermoVu is installed by the front door of every restaurant. Crew members are required to use them, and they also are available for guests. Whenever someone enters a Goodcents, they can simply hold their wrist up to the device and be assured that they don't have an above-normal temperature.

Additionally, every restaurant is equipped with an electrostatic sprayer and Shield Disinfectant Sanitizer products. Currently used primarily by the commercial cleaning industry, electrostatic sprayers can disinfect even the hardest-to-reach corners and are considered vital in the fight against COVID-19, flu and other respiratory illnesses. Shield products are made in the USA, approved by the Environmental Protection Agency and are food-safe.

Japdip Dhillon, Goodcents franchise owner in Overland Park, said the Certified Clean Program makes his customers happy, and it's also saving him money. Dhillon previously was paying hundreds of dollars every month to have a local company provide disinfection services in his restaurant. He is glad he will be able to handle disinfection services himself going forward.

"It will save me a lot of money but also keep the restaurant clean and safe for my customers," he said. "My customers slow down to look at the 'Certified Clean' sign on the door. It makes them feel good about coming here."

The Certified Clean Program requires an upfront investment. The equipment alone will cost $1,500-$2,000 per location. Goodcents, as the franchisor, is providing the ThermoVu to each franchise location and has negotiated a discount for franchisees for electrostatic sprayers. But it's hard to put a price tag on keeping people safe. It's just the right thing to do.

Make it easy

Like Goodcents, your restaurant probably made great strides in convenience in 2020. But even when the pandemic is over, our guests are going to continue to appreciate and expect that same level of service and protection. Although some guests are anxious for the day that they can sit in a restaurant and enjoy a meal, you can be sure that delivery, curbside pickup and online ordering aren't going away.

A November survey of the National Restaurant Association reported that 66% of consumers had ordered takeout or delivery for dinner in the week prior to the survey, up from 58% during the last week of February, before the pandemic hit. The percentage ordering takeout or delivery for dinner was even higher during the first few weeks of the initial lockdown period.

Further, survey respondents said they expected to continue off-premises dining more frequently in the coming months.

At Goodcents, we pivoted to provide hearty, nutritious Goodcents To Go meals such as pot roast, salmon and chicken alfredo. These conveniently packaged to-go meals meet the needs of our guests who are looking for good-tasting, balanced meals that are ready to serve. Goodcents remains focused on fast curbside pickup service, and we are recommending drive-thrus for all new locations that can accommodate them.

The investments we make to help guests and crew members feel safe and make life a little more convenient will pay returns on several fronts. Our cleaning procedures are more thorough. We have more ways than ever to serve our customers. And at the end of the day, we'll know that we made a difference in our communities' health and well-being.