Preparing to Reopen Your Restaurant
Friday, April 24, 2020

Preparing to Reopen Your Restaurant

Due to the rapid spread of COVID-19 as a result of the new coronavirus, many restaurants have been forced to switch to take-out only service or shut down completely. As the curve begins to flatten across North America, stay-at-home orders will begin to be lifted, and non-essential businesses will begin to reopen. With recent updates from the White House regarding a detailed, three-phase plan on Opening Up America Again, your restaurant may soon be looking to reopen. In order to safely reopen your restaurant, all amenities will need to be thoroughly cleaned and disinfected. State has developed a four-step program that will provide the necessary products you will need to clean, degrease, disinfect and prepare to reopen your restaurant for full service. 


Step 1: Degrease and clean your restaurant with LT-77. Remove grease, grime and baked-on foods from surfaces such as walls, tables, chairs and appliances.  

Step 2: Disinfect high-traffic and high-touch areas using NDC™. These include handles to entrances/exits, freezer doors, chairs booths, soda stations, host stands, waiting areas, countertops, POS systems and other common areas.  

Step 3: Clean and prepare your kitchen tile floors with Certain Step. Scrub all floors, around the legs of and under tables, chairs and equipment.  

Step 4: Disinfect all other facets using NDC™. Work from top-down on additional surfaces that require disinfecting, such as restroom fixtures. 

While it is more important than ever to properly clean and disinfect, it is best practice to deep clean the entire restaurant multiple times per year. This will help prevent the spread of diseases in your restaurant year-round.  



If you would like a quote on one of State’s cleaning, sanitizing or disinfectant products, call 833-699-7864 to be put in touch with your local representative.

Or, view the State product catalog. 


The most up-to-date information regarding the COVID-19 can be found at: