Had a restaurant suddenly lock their doors and leave the area 6-7 months ago. New lessor is putting in a new venue, using existing equipment, and had us come and clean. Old restaurant simply dumped their perishable food and left....so this kitchen had been sitting for six months. Took a crew of four of us 8 hours on this monster. Obviously the old tenants weren't too worried about cleanliness!
How in tarnations do you bid a job like that? What a mess. Here's a question... do you machine scrub that quarry tile?
Hank
SprayWash said
Dec 29, 2014
Hank...I plan on 200/hr...sometimes i make it, sometimes not. Didn't quite make it on this one...But did gross 1400 on this one today.
Yes, use a scrubber on the floor!
-- Edited by SprayWash on Monday 29th of December 2014 06:55:10 PM
Ed Thompson said
Dec 29, 2014
That's awesome. Do you use your vacuum for this?
SprayWash said
Dec 30, 2014
No Ed, I used my sewer Jetter for this!! Cleaned out the drain lines of the restaurant, luckily there were plenty although clogged with Goo, and just let everything drain naturally after I cleared the clogs!
Guys, I'm serious ....kitchen cleaning is greasy nasty and dirty.however it's a great way to either add a second crew, or make some extra money when times get cold, which I know a lot of my northern brothers suffer through in the winter.
I think today was our last kitchen cleaning of the year. We started at the end of March,so only had nine months of it this year. if anybody wants to know my gross, feel free to PM me and I'll give you an honest answer. It's A great add on service, profit wise. It's a horrible add on service if you have a weak stomach, hate getting nasty, or don't have employees.
Dwayne said
Dec 30, 2014
Are your hood guys exclusively hood? I know it takes a special breed to clean this stuff. I bet your a master plastic wrapper by now, you can never have to many wood wedges or clamps!
Had a restaurant suddenly lock their doors and leave the area 6-7 months ago. New lessor is putting in a new venue, using existing equipment, and had us come and clean. Old restaurant simply dumped their perishable food and left....so this kitchen had been sitting for six months. Took a crew of four of us 8 hours on this monster. Obviously the old tenants weren't too worried about cleanliness!
How in tarnations do you bid a job like that? What a mess. Here's a question... do you machine scrub that quarry tile?
Hank
Hank...I plan on 200/hr...sometimes i make it, sometimes not. Didn't quite make it on this one...But did gross 1400 on this one today.
Yes, use a scrubber on the floor!
-- Edited by SprayWash on Monday 29th of December 2014 06:55:10 PM
Guys, I'm serious ....kitchen cleaning is greasy nasty and dirty.however it's a great way to either add a second crew, or make some extra money when times get cold, which I know a lot of my northern brothers suffer through in the winter.
I think today was our last kitchen cleaning of the year. We started at the end of March,so only had nine months of it this year. if anybody wants to know my gross, feel free to PM me and I'll give you an honest answer. It's A great add on service, profit wise. It's a horrible add on service if you have a weak stomach, hate getting nasty, or don't have employees.