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Industry Incite: The Skinny on Sani in 2022

  1. When staffing is short, opt for ready-to-use convenience sanitation wipes, which virtually eliminate the possibility of erroneous chemical measurements and concentration levels, keeping workers and residents safer. 
  2. With supply chain woes continuing, ensure you have adequate sanitation products in stock at your community.  Try ordering ahead of your anticipated needs.  
  3. The CDC says there is a low risk of transmitting SARS-CoV-2 (the virus that causes Covid-19) via surface contact, especially when people are wearing masks and their droplets can’t land around them.  But when they aren’t masked, such as during a meal, help to protect residents by using a sanitizing product know to kill SARS-CoV-2 on contact surfaces.
  4. Now is great time to revisit cleaning and sanitation practices, especially in the kitchen at your community.  Visit: https://saniprofessional.com/how-to-keep-a-commercial-kitchen-organized-and-clean/ for a handy cleaning and organizational guide. 
  5. Contact Incite today if you need more options for sanitation products at your senior living community!

Supplier Spotlite

Provide your employees a more efficient cleaning and sanitizing method!

Sani Professional is committed to making commercial cleaning easy, convenient, and user-safe for the Senior Living Industry by offering innovative solutions that take the complexity out of compliance and make it easier to protect the health of employees and residents. At Sani Professional®, FOOD SAFETY is our passion. Making it SIMPLE is our mission.™

Sani Professional’s pre-moistened Cleaning Multi-Surface wipes and No-Rinse Sanitizing Multi-Surface wipes are designed to be fast and effective. They’re quick and easy to use and require little to no training, helping to make any operation – however lean – more efficient. Wipe. Toss. Done!™

To learn more, visit SaniProfessional.com or contact Sani Professional Customer Care at 866.673.4376. 

Recipe Quick Bite

Roasted Butternut Squash Soup
Courtesy of our partners at Unilever

  • Butternut squash (about 3 pounds), halved vertically and seeded
  • Olive oil 1/2 Tbsp
  • Salt and Pepper, to taste
  • Olive oil 1 Tbsp
  • Carrots, rough chop 1 cup
  • Onions, rough chop 1/2 cup
  • Celery, rough chop 1/2 cup
  • Salt, to taste
  • Garlic 4 cloves
  • Knorr® Professional Liquid Concentrated Base Chicken 4 x 32 oz4 cups, prepared
  • Garam Masala 3 tsp
  • Heavy cream 1/4 cup
  • TAZO® Tea Concentrate Classic Chai Latte 1:1 6 x 32 oz8 oz


  1. Place the butternut squash on a sheetpan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1 teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
  2. Turn the squash face down and roast at 425 F until it is tender and completely cooked through, about 45 to 50 minutes.
  3. Set the squash aside until it’s cool enough to handle, about 10 minutes. Then use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin.
  4. Warm 1 tablespoon olive oil over medium heat until shimmering in 2 quart minimum stock pot.
  5. Add the chopped carrots, onions and celery, add 1 teaspoon salt. Cook, stirring often, until the vegetables has softened and are starting to turn golden on the edges, about 3 to 4 minutes.
  6. Add the garlic and cook until fragrant, about 1 minute, stirring frequently.
  7. Add prepared Knorr® Liquid Concentrated Base Chicken, Tazo Tea Concentrate Classic Chai Latte, garam masala and butternut squash to pot. Bring to a simmer.
  8. Transfer the soup to blender or use immersion wand. Blend until creamy.
  9. Stir in cream taste and blend in more salt and pepper, if necessary.

Team Member Highlite

This month we’re getting to know Sherri Kitchens, Senior Director of Member Success at Incite.

Here are 3 things you didn’t know about Sherri:

  1. n addition to her years in operations and having her MBA, Sherri is also a trained chef. Her love of food and cooking began when she worked in her high school’s restaurant, which eventually led her to graduate from the Culinary Institute of America!
  2. An avid traveler, Sherri has visited every U.S. state except for North Dakota and Alaska.
  3. And speaking of travel, Sherri recently returned from a safari trip in Kenya!  She was able to photograph the Big 5 (lion, leopard, elephant, rhino and African/Cape buffalo) and meet members of the Maasai people.  She says of her trip “The Maasai people were welcoming, kind and were great advocates for their land and the animals that lived there.”