Balancing cleanliness and budget in a restaurant can be a daunting task. Restaurants are held to a high standard of cleanliness, and when corners are cut, there are generally consequences anywhere from illnesses and injuries to lost business, or worse, closure. Most restaurants are forced to seek commercial kitchen cleaning contractors to deep clean their kitchens, as most aren't equipped for the scope of the job.
Randy Hughes, Kitchen Manager at Quaker Steak & Lube in Florence, Kentucky, was spending $1000 a week for a professional commercial kitchen cleaning crew to clean his restaurant. Being a kitchen veteran, he knew the importance of cleanliness, so the cost was something he accepted as a necessity to maintain his high standards. All that changed when he heard buzz about a cleaning system that another Quaker Steak & Lube in the area was using. Once he had that system in his kitchen, he realized he was about to save a lot of money and maintain his culture of clean.
The weapon he now possessed was the OmniFlex? Dispense-and-Vac produced by Kaivac, a high-performance commercial kitchen cleaning system, providing a simple, fast approach to clean, safe floors. To operate, simply apply fresh cleaning solution to the floor through the system's built-in spigot, spread and lightly brush into grout lines, and then vacuum the soils and liquid away. It's so easy to learn that even an inexperienced user can achieve excellent repeatable results. And like most Kaivac systems, it's 30 times better at removing soils and contaminants than mops, according to scientific studies.
Armed with the high-performance dispense-and vac, Hughes took a different approach and put it in the hands of the kitchen staff. Not only did he achieve better results than the professional cleaning crew, but they were able to do it a little quicker, and the staff liked using it.
Along with the professional results, the system paid for itself within a week. He no longer had to pay the $1000 dollars a week to a professional cleaning crew, so $300 of that money he bonuses to his staff that volunteer to clean. That leaves him with a bottom line savings of $700 a week.
What's more is the restaurant group that Quaker Stake & Lube operates under enlists a private health inspection company to evaluate and score their restaurants - His restaurant scored a 96 out of 100. The inspector even complimented him on the cleanliness of his floors.
Cleanliness comes at a cost, but with the right system, Hughes and his team were able to get the same results as a professional cleaning crew, and continue to reap the benefits and the savings.