Dunkin’ Becomes One of the First Quick Service Restaurants to Join the P&G Professional CleanPLUS Experience Program



Dunkin' Becomes One of the First Quick Service Restaurants to Join the P&G Professional CleanPLUS Experience Program

Dunkin’ further reinforces its commitment to the health and safety of guests and franchise employees, using trusted Procter & Gamble Professional products to clean and disinfect restaurants

Dunkin' Becomes One of the First Quick Service Restaurants to Join the P&G Professional CleanPLUS Experience ProgramAs Dunkin’ prepares to reopen dining rooms in markets that lift stay-at-home orders, the company is taking an additional step to demonstrate its long commitment to safety and protecting guests. With consumers’ focus on restaurant cleaning and disinfecting during the pandemic – a May survey by P&G Professional shows that approximately 70% of diners expect thorough and frequent restaurant cleaning, and 63% want cleaning and safety measures posted in restaurants* – Dunkin’ has become an early adopter of the P&G Professional CleanPLUS Experience Program.

Through the P&G Professional CleanPLUS Experience Program, Dunkin’, which is 100% franchised, and its franchisees are providing customers additional assurance that an entire Dunkin’ restaurant – including restrooms, counters, and tables – is cleaned using P&G Professional products that have been trusted by Americans for generations, such as Dawn Professional, Spic & Span, Comet, and Safeguard. Beginning this month, new co-branded stickers will be placed on the front door, drive-thru window, and in the restrooms of all Dunkin’ restaurants to make clear that each restaurant is to be deep-cleaned and disinfected frequently. Dunkin’ sister brand Baskin-Robbins will also participate in the P&G Professional CleanPLUS Experience Program and guests can expect to see signs in Baskin-Robbins shops in August.

“Our franchisees are committed to providing a restaurant experience that meets the health and safety expectations of both their customers and their crew, every day,” said Everett Gasbarro, Dunkin’ Brands Senior Director of Operating Systems. “We are proud to be one of the first QSR brands to join the P&G Professional CleanPLUS Experience Program, as yet another demonstration of our unwavering commitment to standards which help our franchisees provide additional safety measures for the benefit of guests, restaurant employees, and the communities they serve.”

“During our long-standing relationship with Dunkin’, we’ve seen that their commitment to cleanliness and guest safety is paramount,” said Paul Edmondson, Vice President, P&G Professional North America. “We’re honored to support Dunkin’ franchisees and their restaurants with our top P&G Professional brands at a time when the spotlight has never been brighter on how restaurants clean, disinfect, and protect their spaces for both employees and guests.”

Dunkin’ was one of the first chains to close in-restaurant dining, and quickly implemented national safety standards including:

  • Requiring hygiene training on best-in-class restaurant sanitization and disinfection practices
  • Requiring social distancing
  • Requiring the use of face masks and single-use gloves by all restaurant employees
  • Installing plexiglass guards at the front counter
  • Providing franchisees with infrared thermometers to enable them to perform recommended pre-shift employee health checks
  • Assessing additional innovative safety measures on an ongoing basis

Currently, the vast majority of Dunkin’ restaurants across the country remain open; however, as a precaution, Dunkin’ is continuing to limit service to drive-thru, carry-out, delivery, and curbside pick-up at select locations. Guests can order and pay contactless on the Dunkin’ App for a quick, grab-and-go experience. Customers can continue to stay informed on Dunkin’s response to COVID-19 here.

* In May 2020, P&G Professional surveyed 974 independent diners, who ate out at least twice a week and were either partly or wholly responsible for making the decision on where to eat, about how COVID-19 has impacted their expectations about future dining experiences.