WOW!!I did it!!!

D

Dominic A

New member
I have a problem I must say it is a good one though. I was offerd a huge contract. I was told I could take all I want and could handle. Well there are a total of 172 stores I will have to clean on a regular basis plus keep up on my other regular accounts. I can handle the loins share by my self and partner, but was thinking of buying a new machine and hireing another crew to help out with the rest. I was also thinking I might sub-contract some of these out. What do you think would be best? If I hire a new cure what is a good rate of pay for them? Hourly or per job? If I sub-contract some of them how do I pay them? I was thinking of giving them a percent of the profit. There is enough money to go around with this contract and I will for sure make what I need to make first but I don't wish to be too greedy either. I would like to know what you guys do and how you do it if you don't mind. Thanks for the help. :D Oh yea there are also spread out thorough a two stae area that would be my main reason for wanting to sub-contract to a cleaner closer to some of them.
 
Dominic
I dont like the idea of subbing work, you wont have total control of quality, if you do sub its normally a 30/70 split.
We cover multiple states and I pay for travel (one way), food and lodging
We start helpers out at 9.00 with evals every 30 days for 90 days at which they can make upto 11.50 an hr. Techs can make upto 14.50 an hr. leadmen are salary plus a percentage of whats invoiced.
If you pay by the job they might fly thru it and sacrifice quality for quantity, if you pay by the hr they might take all night to do a job.
Our guys do 2 to 3 stores a night, with good quality and no call backs
you know how long a particular job should take and what it should look like when done
 
Richard you’re right on the money. Most in this industry do not pay guys that well. I have had some of my tech. for 10 plus years. Average stay is about 5 years.

I too believe that subbing is tough and would rather keep it in house. There are some advantages to subbing as well as down falls. I do sub a lot of work; mostly work I do not want. I do have two contractors that I sub too and work closely with. They are great guys that I work with and they are on this bb, maybe they will reply? One is relatively new and the other has worked with me for about 8 years.


Dominic I would suggest you tries it in house. Be careful I took a large account like this on early in business and couldn’t keep up right away. By the time I got the equipment and things running smooth the customer cut me loose because I didn’t perform well at the start. Just perform and be careful not to promise something you’re not ready to deliver, everyone understands it may take time to tame this thing. That’s a lot of store for anyone in this industry.

Good luck ,,,,!!!!
 
I am sorry to say this, but you should service a few more food service locations and then jump into a project like this. This is a big undertaking and I and my company would be pressed. Take it easy-Ask yourself why do they want me to do this? Because they can get you cheap. Lear the trade and they go after this type of chain.

David
 
Thats cool

I thank you and value your opion David. You might have miss understood me I have the option to take as much or as little as I want from this contract. I know I can not handle it on my own that is why I was asking about empolies and sub-contracting. I have done quite a few jobs I will admit I am still wet behind the ears but, these jobs will be cake I have do many like these already. They are in super markets they are for the deli and the bakery neither one is used full time at most 4 hours a day according to the managers. I know exactly what they want from me. I know I still have tons to learn and I hope I will never stop learning. Thanks for everyone's input. That is exactly what I wanted to hear.:D
 
Try this-run a test on ten stores for 120 days and make sure you get keys and codes.

David
 
Merry Christmas Dominic,

Well done, looks like you hit the jackpot! I think you are going to find after you start doing these stores that one man can pretty much handle them. Which will free you up for other jobs.
Start with 2 men and figure out where its going! Are you doing these twice annually ? If so, that one man can be dedicated to that company. Best of all, sounds like a job you can use a small cold water machine on, just run the kitchen hot water, up to 120 degrees, thru the machine. Make sure you carry a thermometer to check the temp. I know a comp up in montana that does this type deli/store out west just that way. Do 4 to 5 per night/60 to 90 minutes per job, schedule by proximity and get keys. I think you'll need an 32 ft ladder for roof access, if I remember rightly.
Best of luck and make a million!

Jones
 
the only problem is that Dominic didnt say what kind of restaurant theses were if they have a char rock or solid fuel grill there will probally be a lot of scraping very time consuming if the duct is a short straight shot or has 90's 45's ect... I would figer on more than nintey minutes per job figure one per night to see what is intailed (if you havent already looked at the stores)
if each store takes 2 hrs..... driving will probally be 30 minutes....... set up an break down 30 minutes..... so thats 3 hrs if the store closes at 10 or 11 the staff will be out by 1130 or 1230...if the store opens at 10 the cooks will start to prep at 830 or 9 that leaves about 8 hrs so that will be 2 to 3 stores a night after the first in depending on the condition as well as the frequencey
just my 2 sents
 
He didn't say what kind of units. If they are a reg. fast food he would be lucky to get two. My morning swifts come in at 5:30AM for the most part.

David
 
Hi Richard & David,

I think if you re-read Dominic's post you'll see - they are hoods inside a supermarket-a deli and a bakery used about 4 hours daily. That tells me that the jobs are not heavy grease ! He says so himself ! It truly is - the jackpot ! Way to go, Dominic.

Jones
 
I stand corrected found it on the second post. You might be right on the times but drive to the rest of the other stores will kill you.

I would put a package of repairs on shopping carts repairs & cleaning. With this package you could increase your gross sale and the hold on the account.

David
 
It's hard for me to give specific answers not knowing the labor situation in your area, but you have to pay what it takes to get anf keep good people, I do sub out some work, but I make sure I can go check out their work first then I require digital photo's of all work after that.
If you can get keys or access after hrs, it will make things much easier, but be careful, I have been told by people in higher positions I can do as many as I can get done in a night, but when it came down to it, the poeple at the store would not cooperate with me enough to make it work.
I think some one suggested taking a small number and doing a test run. That sounds like a good plan to me, then maybe if you have any major problems your contact can help you clear those up before jumping in head first. Good luck

P.S. not to rain on your parade but sometime employees are more trouble than their worth. just something else to consider before committing yourself.
 
Indiana Jones,

you are correct these stores will be only cleaned one or two times a year. the newer stores will be cleaned twice a year and the older stores will be cleaned only once a year. I feel that this is a sweet deal.

David,
Even before you had replyed for a second time I had already decided to only take part of the stores of this year and try for the rest next if everything works out the way I hope. I am going to take around 40-60 stores that are in my basic area.

most stores are open 24 hours a day. the deli and the bakery close at 8.

I thak everyone for replying.:D
 
Dominic,
I work in the northern Colorado front range area, if you have stores up in this area I might interested in doing some subbing or some other arrangement. E-mail if you are interested or want to talk about it more.

Pat
skiicepat@yahoo.com
 
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