Menu Care Instructions

We want to ensure your menus serve you well and support a clean and safe dining environment, following are the recommended cleaning instructions for select menu surfaces.


Vinyl Menu Covers, Wood, Plastics, Laminated & Synthetic Substrates:

Traditional menus and menu covers made from vinyl, plastic, and wood can be cleaned and disinfected with the following recommended methods. (Not intended for linen, natural leather, paper menus/covers, or illuminated products.)

  • USE ONLY a soft cloth dampened with water with or without a mild, non-abrasive soap as appropriate.

    Cleaning for the COVID-19 Virus:
    • To break down the outer fat layer of the COVID-19 molecule use a solution of mild, non-abrasive antibacterial soap and warm water (over 80 degrees F / 25 degrees C).
    • Apply solution onto a cloth only and with light pressure clean the menu surface. (DO NOT IMMERSE OR SOAK your menu.)
    • Let air dry.
    • Create a plan for cleaning your menus after each use.
    • Consider how you store your menus to avoid cross contamination.
  • DO NOT use harsh chemicals such as bleach, detergents, ammonia, or other cleaners.
    It is important that you test your solution on a few samples first. Some soaps and disinfectants contain small amounts of alcohol and other chemicals that could damage the surface. Never use any disinfectants that contain large amounts of alcohol or sodium hypochlorite (bleach), especially on vinyls and uncoated surfaces, as they will destroy the surface.
  • DO NOT expose your menus to high heat or steam.
  • DO NOT store your menus in strong sunlight or in non-temperature controlled environments.

Woven Placemats:

  • Simply wipe with soap, water and a soft sponge or cloth.
  • Scrub stubborn stains with a soft bristle-brush and a bleach-based cleanser.