In today’s foodservice industry, labor is harder to come by and even harder to keep. Restaurant operators are constantly adjusting to staffing shortages that put pressure on every part of the operation—including cleaning.
Traditional methods, built for larger teams with more time, don’t hold up in leaner, faster-paced environments.
Cleaning strategies must evolve, not only to keep up with hygiene standards, but also to support limited teams, improve workflows, and protect the customer experience.
For modern kitchens, cleaning is no longer a back-of-house afterthought—it’s a frontline operation. Time, efficiency, and simplicity now define success. Smart operators are shifting toward streamlined cleaning systems that minimize training, reduce inventories, and deliver consistent results with fewer steps and fewer people.
“Effective cleaning in foodservice demands solutions that are both efficient and scientifically robust,” said Dr. John Hines, senior director of Research, Development & Engineering at SC Johnson Professional. “Our team is focused on multifunctional chemistries that reduce steps without compromising performance.”
This mindset is leading to a new kind of cleaning strategy—one that cuts operational drag and supports a better experience for workers and customers alike. It’s about understanding the evolving needs of restaurant operators and creating systems that work with them, not against them.
SC Johnson Professional has been at the forefront of this shift. As part of SC Johnson, the company behind trusted household names like Windex® cleaners and Ziploc® brand storage bags, the professional division brings decades of insight into what works in real-world environments.
With operations starting back in the 1930s, SC Johnson Professional has specialized in skin care, cleaning, and hygiene solutions tailored to industrial, institutional, and healthcare settings. Its mission has always been to deliver innovative and efficient products designed around the user.
“Our development process begins with real-world use cases and empirical observation,” added Dr. Hines. “We design formulations and delivery systems that align with how professionals interact with cleaning products in high-demand environments.”
That approach led to the development of one of its most relevant innovations for foodservice operators today: fantastik® No-Rinse Disinfectant & Food Surface Sanitizer.
For restaurants and foodservice operators dealing with staff shortages and tight schedules, fantastik® No-Rinse is designed to make cleaning as simple and efficient as possible.
It’s a ready-to-use disinfectant and food surface sanitizer that eliminates 99.9% of bacteria—including E. coli, Salmonella, and Listeria—on hard, non-porous surfaces. And as its name suggests, no rinsing is required.
In the quick-turnaround environments of a commercial kitchen, that one-step process makes a big difference. There’s no need to switch between multiple products or add an extra rinse cycle after sanitizing. Just spray, wait, and wipe. Surfaces are clean and ready to use again in minutes.
“In environments like commercial kitchens where speed is critical, fantastik® No-Rinse delivers broad-spectrum efficacy in a single-step application,” noted Dr. Hines. “This eliminates the need for multiple products and simplifies the sanitation workflow.”
Its speed is another major advantage. fantastik® No-Rinse sanitizes in just 60 seconds and disinfects in four minutes when used according to label directions. This allows operators to turn over prep areas, food contact surfaces, and high-touch zones quickly—without compromising cleanliness or safety.
“Time-to-clean metrics are a key performance indicator in our testing protocols,” detailed Dr. Hines. “Reducing dwell time without sacrificing antimicrobial efficacy helps facilities maintain compliance and throughput, even under staffing constraints.” The result is less downtime, faster workflows, and the ability to keep up with customer demand.
Another key benefit is its ease of use, which directly reduces training time. Because the product is ready-to-use, there’s no need for dilution, mixing, or measuring. This not only eliminates the risk of dilution error but also simplifies training for new or temporary staff. Anyone can pick it up, learn it in minutes, and use it confidently.
“Ease-of-use is not just a convenience—it’s a parameter for our RD&E,” outlined Dr. Hines. “Products that require less cognitive load and fewer steps improve user compliance, reduce error rates, and enhance hygiene outcomes.”
The formula is also beneficial, because it removes the need to handle concentrated chemicals. This is especially important for businesses relying on a rotating workforce or part-time help. A simple, consistent product helps keep everyone on the same page and ensures the job gets done right, every time.
What sets SC Johnson Professional apart is the trust and reputation it has built over decades. The company’s track record for quality and innovation is recognized across industries, from hospitals to hospitality. Its products are designed with real-world users in mind, combining scientific rigor with practical usability.
“Our RD&E efforts consistently prioritize efficacy, formulation integrity, and real-world usability,” concluded Dr. Hines. “fantastik® No-Rinse represents an advancement in surface hygiene technology—engineered to meet evolving regulatory and operational demands.”
For foodservice operators and distributors looking to simplify operations and respond to labor challenges, fantastik® No-Rinse offers a smart solution.
It checks every box: fast, effective, easy to use, and designed to perform under pressure. With fewer products to stock, less training required, and fast turnaround times, it helps kitchens operate cleaner, smarter, and more efficiently.
To learn more about fantastik® No-Rinse Disinfectant & Food Surface Sanitizer—and how SC Johnson Professional can support your cleaning strategy—visit SC Johnson Professional’s website.
