Rick (and anyone who cares to advise) I am always turning down resty because of the grease.

I do own a porty but space is limited. I have a plan and want to input from you and others.

I run a vento and want to pre-spray the area possibly with an enzyme, scrub, rinse, pad encap, pad dry.

Before I jump to heat/porty, my idea is to use the max pads to scrub the enzyme and heavy areas...then cotton/bonnet out the area.

I can get the grease now IF I work with cottons or Glads long enough. I am told the max pads may help aggitate better...breaking up the grease better/faster.

Your thoughts?

Phil-



I don't want to come off as a jerk, but why not let other carpet cleaners chase after restaurants? They are usually:

1. Horribly dirty/greasy, requiring more work and chem;

2. Lower profit/cheap;

3. Bad hours.



From your plan described above, it sounds like you would be investing a lot of time in the job. Is the resty willing to have you come every month or sooner? The last restaurant we gave away was extremely neglected. They wanted us to come every 3 weeks, and it wasn't a bad account. Then came the "you've done such a great job, we now want you to come every 6 weeks" line! We did it twice more, and then informed the manager that we had to go back to the original agreement, or we would have to turn down the job. Goodbye resty!



We have only one restaurant now; we clean the carpet every 4 weeks. The tile is cleaned in between. The manager is very concerned about health/appearance, so we've kept it going. We Cimex/Releasit one half every visit; the other half is cleaned with HWE/RX-20, and we switch sides every cleaning. But it's the only restaurant we do, and we've been asked to do SEVERAL in our area. So, even though we as a rule don't clean restaurants, we DO clean one. Maybe this one is a good fit for you!



Sorry for the rant...

Kevin Kluth

Pinnacle Cleaning

www.rochestercarpetcare.com

www.fullerdirect.com/0704120

Same as above post, we only do a couple and they are ones that don't open til noon, so we have the key and we go in early in the morning clean and speed dry. Got out of doing the night jobs by charging for wait time, if job was booked for 11.00pm and we got there and had to wait we charged a dollar a minute per man for waiting until we could start. End of those jobs.

The reason I want this resty is because it has the same issue I had to deal with on so many others. grease.

I do not own a fire breathing HWE and if I can solve the issue without having to spend more money..or least not the entire wllaet..I can land tons more. Tons more allows me to weed out the bad seed.

I had walked away from so many.....there is a niche here I think. So, being who I am, i want to try and solve the issue on the cheep side first.

A good pre scrub and extraction with a portable will work, just a little slower, and a longer dry time. Just get as hot a water as possible for both applications. Usually restaurants have a good supply of hot water.

I only clean two restaurants now. Then last week one of my guys bid on another restaurant but bid poorly. He did not account for the booths that needed moving or the heavy grease in the traffic lanes. We took the Butler and the Cimex to the job. We had to Cimex / Releasit Encap DS it then clean it with the Butler and repeat that 3 times before we got the place clean. The owner said he has it done every couple of months but there was no way. Maybe he meant every couple of years. I know others do restaurants and do them efficiently but unless they will clean them often and pay well then it is not worth doing.

If you do attempt it then encap it with the fiber plus pads and follow it with your porty. This should work well for you but be prepared to spend a while the first time. Then if they will let you clean it on a regular basis such as every three months you will be able to keep it clean enough to just use then Encap DS on it. The two restaurants we clean every three months are now easy to clean with the Encap DS. It takes us 30 - 40 minutes to clean one restaurant and they pay a little over $200.00 per restaraunt.

Make sure you use Rick's Punch for extracting after prescrubbing in with the mex. The DS foams alot, and will slow you down.

We do a chineese resturaunt every 6 weeks...gets dirty, but its an hour and half work for $175, so its ok. We also do a higher end resturaunt that doesnt get to bad, every two months, usually use Mex & DS for most of it, with punch and our Demon on the kitchen entrance/exit areas.