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There is some lead restaurants that I have and they want their carpet cleaned. I don’t usually like to clean them because of the time and they always want a deal. However I know that they’re are some place that want to keep up on the carpet cleaning. The place that I am talking about is a mongolian grill. My question is this what are your terms that the restaurant needs to do? Like monthly cleaning? Every two weeks?. I am trying to get more commercial. Your thoughts?
Restaurants tend to be very greasey. This one should be no exception.
A good restaurant should require cleaning on a by-weekly basis, due to the traffic, and buildup.
You will find the heaviest buildup to be closer to the dishwashing area.
I tend to avoid cleaning restaurants for this reason.
You can use every pad on your truck, just in front of the dishwashing area.Good Luck
Matt:
We have very few commercial accounts, but a have two restaurant accounts and we clean them monthly. They are very greasy so we charge reg. residential rate of .34/sqft.
My first visit to a Mongolian Bar B Que was in 1971 in Okinawa…the last one was yesterday in Reading, PA.. That being said, my very first cleaning of any kind was a Chinese restaurant in Shrewsbury, PA and it was a disaster.
First off, the grease and oils are tracked everywhere, 2nd they nearly ruined my first inventory of pads and 3…they would not want to have cleaned more often than they wanted.
Stay clear…you have been warned by me. I guess there could be exceptions, but I think I would live ok without cleaning another restaurant.
Just not worth the hassle.
I do clean tile for a Mexican restaurant, bar and dining areas not even close to the kitchen…We do for a trade…3 hrs for 425…one high class restaurant as well.
Just my 2 cents worth.
Caution
Dave
I don’t like restaurants either. Having said that I haven’t had anyone pay me $.40 for one either. If they are willing to pay that amount I MIGHT be willing to clean it. They can be a big hassle, but I would rather have my van out making money than sitting at home and not making money. Yes there other place, but Fort Collins, CO has a lot of restaurants per capita. If they don’t want to pay I don’t want to clean. It is worth looking into.
Matt,
Be prepared to throw some pads away,,I do a dining room that is part of a hotel acct. that I have. The pads come out BLACK and They don’t clean up..
I keep these pads just for this acct. I have mentioned a process before that can be used but I said I would not mention it on the BB again and I won’t.
Charge accordingly.
We’ve cleaned Houlihan’s for 3 months straight and the pads (alot of them) keep getting almost black. Now we just use them there and the dirty rentals. Quote high, if the manager laughs or faints, you can always try and give them a better deal to get your foot in the door. If you find out it’s not worth your time, then raise their rate or dump them. 😀
I wouldn’t waste my time, nrg or equipment on any place like Houlihan’s … that being said we just did a great job on restaurant regular acct, terra cotta tile for little time and great deal. Great trade.
Restaurant trades are great…dentist as well.
I won’t do restaurants. I reluctantly bid high on a Japanese tempura and sushi restaurant and they took me up on it. They had been open for a year and never had the carpets cleaned. I ended up with a van full of BLACK pads, 8 hours of effort and they tried to not pay me for the job.
It was a miserable experience. Expensive too, I used a huge amount of FAE and other product and the pads are ruined. Never again.
A good product to help restore your pads to brighter white is OXY-CLEAN.
I add it to every load. Put your liquid detergent where the liquid goes and then add a quarter cup of oxy in the powder despenser. I also add liquid bleach in every load. It also helps if you have a “pre-soak” feature on your machine.I aggree with staying away from most restaurants !
well the only restaraunt i have done in three years worth doing again is the ritz carelton.the only one we will do regularly.when i price out any i charge .28 per.sq.ft.that is almost in every case at least double what anyone else charges here.i have damaged many pads over the years,beaterbars,towels and so on.so filling a wash tub up with bleach water or oxcy to help clean pads in some cases 20 to thirty, that will be damaged permanantly to some extent is not worth it in most cases.i might think twice though in jan,feb.though.the presoak is helpful.it still bothers me that the competition is charging.08,.10,.12 cents sqft. its very common thats its only.08 😯
The only restaurant that I do is for aMexican place that is huge and one of the best in PA…awesome. I do te terra cotta tile in the entry, foyer which is large and 2 smallish dining areas and the bar area, again rather large…HSC then rinsed….awesome results 2 times a year now. We get gift certificates which we eiter use or give away to customers….Nice gift
For what its worth
Dave
I have done bids only on a couple restaurants, and have flat turned some down due to grease level. Agree with Gary, need dual process if they are that dirty.
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