Restaurant Equipment Cleaning

P

Przrat

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Probably The Worst Thing We Can Hear From A Customer Is......do You Clean Equipment? Does Anyone Have Any Time Saving Ideas, Other Than, Run Forrest Run? Equpiment Is A Real Pain And We Would Rather Avoid It If Possible But Some Places Require This Cleaning If We Want To Get The Job. We Have A Few Soak Tanks But The Job Is Still A Nightmare.

Ed
 
I clean appliances all the time.. On Grills and fryers I use the machine,, Stove tops and Grates I use a sand blaster .. Out in the grass somewhere and ovens I use easy off and a razor blade scraper.. Especially convection ovens.. You dont won't to get these wet at all .. solonoid valves are about $100.00 if you get them wet you will be replacing them.. I usally scrape what I can on any appliance.. As far as money Goes small appliances $ 45.00 each Large Appliances $ 75.00 each..

If you don't like cleaning them give them a high price and they will say no....
 
Ah yep, We clean it all if need be, I wont do electric appliances at all.
Gas equipment no problem.
 
One good rule of thumb for charging for kitchen equipment cleaning is to use the same price that it cost to clean the exhaust hood, fan, shaft and filters. For some reason it almost always works out to be the same amount of time involved. But only if you are cleaning the system at the same time.

Have A Clean Day!

Rory
 
If you charge $450 for the exhaust service-then $450 for the equipment($900)-It seems that it would slow you down for the second job-this is why I don't clean equipment, can't make second job-just seems like problems. Plus, I don't think they would go for it out West as they say.
 
Why would you need the 2nd job? It's like 2 jobs in one. I personally hate cleaning equuipment. It's too messy.
 
Did the sound in that video work for anyone? It didn't for me.
 
We call $900.00 a good night and we have to use less gas becuse we don't have to go to the second job. One other point of interest is I also require one of the managers to check the work and sign off when the crew is onsite. I'll be glad to email you a copy of the quote sheet with all of it's disclaimers?

Let me know,

Rory
 
Rory-are you going to the IKECA show? Bring a copy-Thanks
 
Rory, e mail me a copy of that if you would.
Nice to have something covering your behind.lol
 
Restaurant equipment pricing.

One thing I have done over the years is switch from fixed price per piece to price by the hour. I got stuck a couple of times with " I thought the 20 year old fryolator would look like new. You did charge me 40 bucks to clean it."

This gives the customer control over how nice they want the equipment to look vs how much they are going to pay.
 
Cool Video .. Those Guys are Pretty Good.. Maybe I will have to make a video .. We Just got thru Cleaning a Hospitol Floor in Hattiesburg.. My Buddy and His whitco with a steel Eagle , Me and My Steel Eagle and another whitco and my homemade surface cleaner. 3 pump type wet vacs. and alot of hose .. took two days.. $ 19,000 dollars ..
Wish I had Video ....
 
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