How We Test

  1. Restaurant chain shows interest in testing and contacts us.
  2. Internal negotiations begin.
    • Presentations/Meetings
    • Timelines developed
    • Decision on which products to test and how to implement:
      - Merchandising options
      - Hardware options
    • Test locations chosen
  3. Once approved for testing, the Test Management Team (TMT) contacts each test location to discuss store layout and decide on appropriate hardware.
  4. Creation of a test binder, specific to the clients' needs, that serves as a training manual for managers.
    • Internal Operations guides/paperwork
    • All test locations
    • Timeline
    • Complete overview of the test (Answering the What's and Why's)
    • Contact numbers for Sani Professional® and the TMT
    • Reorder information
    • Survey information
    • MSDS and Tech Data Sheets
  5. Appointments are made with each location. A member of the TMT, Sani Professional® and a professional installer arrive to set up hardware, put up merchandising and go over the binder with the management team.
  6. TMT makes weekly calls to each test location to:
    • Ensure enough product is in stock
    • Remind managers of key dates (surveys, test end, etc.)
    • See how test is going, customer/employee feedback
    • Answer any questions/help with any issues or problems
  7. Customer surveys go out mid-test, employee/manager surveys are done after the test is complete. The surveys can be done a variety of ways.
    • Ballot Box - customer
    • Online (affixed to individual packets) - customer
    • Customer intercept - customer
    • Paper questionnaire - employee/manager
    • Online - employee/manager
    • Phone or in-person interview - employee/manager
  8. After the test is complete, survey results are tabulated and presented to the client.
  9. Test debrief meeting to review survey results, and to discuss becoming an approved supplier.
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