Use Quaternary Cleaner (Quat)
• Common disinfectant made by Clorox, Lysol and SC Johnson Professional
• Least harmful to all components of the menu cover
• Provides excellent cleaning properties for oils and fingerprints
• Leaves very little residue behind, which reduces streaking
Use Diluted Solution of Dish Soap or Shampoo Mixed with Water
Do Not Use Citrus Cleaners, Bleach, Peroxide, Vinegar or Ammonia
• Damages thread and binding integrity, weakening the menu covers
• Large bumps may appear
• Plastic parts may become brittle
• Significant streaking and discoloration likely
• Foil may etch away
Be Gentle Loading Inserts
Be Gentle Stacking Menus
• Take care not to whack the corners of one menu with your other menus
Do Not Fold Backwards
Store in Temperature Controlled Location
• Prevents cracking and warping
• Discourages material deterioration and discoloration
• Ideal temperature is one that is comfortable to you and your customers
Store Flat in Small Stacks
• Stacks should not touch each other
• Avoids scratches and abrasion to binding
• Prevents lost corners
Do Not Store in Direct Sunlight