For groups and franchisees running one to ten kitchens.
One standard for every location
Across several locations, exhaust cleaning turns into a vendor-management problem before it is a cleaning problem. Different crews, different scopes, different report formats, and no way to see at a glance which store is actually current.
Free quotes ·Monthly filter exchange ·Hood to roof ·On time ·No mess left behind ·Photographed before the crew leaves ·Overnight, before prep starts ·Middle Tennessee ·
What the program gives you
Included
- One scope definition and one service standard everywhere
- One report format, organized by store
- Service dates tracked for you instead of by you
- Exceptions and deficiencies at the top of the file, not buried in per-site PDFs
- A record you can hand to an insurer, a landlord or a district manager
How we start
We assess each system, put the schedules on one calendar, and propose a single standard with per-store intervals set by what each kitchen cooks, how much, and what shape the system is in.
The store with the fryer bank gets a shorter interval than the one with a griddle. Standardizing the report does not mean standardizing the frequency.
Request a standardization review
Tell us the hood and fan count and roughly when it was last cleaned. Photos of the hood, the filters and the rooftop fan speed the quote up considerably.