Personnel at a café hand out food wrapped in paper.

Foodservice

To create loyalty and ensure repeat business, restaurants need to exceed expectations. Tork designs products and services that help improve efficiency and establish good hygiene practices. The result? A better guest and staff experience.

Expectations for service, sustainability and guest experience are higher than ever. Tork designs products and services for a better guest and staff experience.

A busy restaurant and kitchen setting – timelapse

Overcome common challenges

Safe takeaway and delivery

Secure safer takeaway and delivery

Off-premise dining is on the rise as more guests choose takeaway, drive thru and delivery. Read our guide to improve hygiene from kitchen to handover.

Restaurant efficiency

Optimise restaurant efficiency by identifying time thieves

Do you know the most common time thieves in a restaurant’s operations? Learn how to optimise efficiency with three simple steps to ensure great customer service.

A hand pulling a white dispenser napkin from a Tork Xpressnap Fit Tabletop Napkin Dispenser

Tork Xpressnap Fit

Better protect your napkins with the hygienic dispensing system that saves time and waste.

Learn more about how Tork can help to secure the new hygiene standard

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Woman smiling and walking past a building

Sustainability

Sustainability is integrated at the core of our business strategy, with a focus on contributing to a circular society.

More on our strategy

Reach for the Stars

Boost your business

Reach for the stars

Take your guests' restaurant experience to the next level with our inspirational reports and guides.

Tork Clean Care

Good hygiene is good business

Tork Clean Care

Turn hygiene into better business with our Tork Clean Care™ programme which offers tailored solutions and recommendations for your business.

What's your colour

Colour restaurant experiment

What's your colour?

Colours affect the mood and behaviour of humans. And although there are many aspects within a restaurant that affects the experience of a guest – colour is a critical one.