Vancouver restaurant · recurring
A downtown restaurant where the close was inconsistent
Situation. Line staff were doing the close at the end of a long shift. Some nights it was thorough, some nights it was not, and the owner was finding out in the morning.
Scope we built. A nightly back-of-house checklist worked by our crew after close, with a monthly kitchen deep clean layered on top. Clock-in and clock-out, supervisor check twice a week, photos on the deep clean.
What changed. The morning shift now starts in a known state. The owner reviews a short report instead of inspecting the kitchen. Line staff leave when service is done.
Client name available on request once approved.
Richmond food-court kitchen · deep clean
A high-output unit with grease build-up behind the line
Situation. A food court unit running long hours with heavy wok output. Daily wiping kept the front clean, but build-up behind and under the equipment had been accumulating.
Scope we built. A one-time deep clean during the mall’s overnight window: equipment exteriors, hood canopy below the filters, the wall behind the line, floor and drain, and the under-counter fridge area. Planned around dock access and contractor sign-in.
What changed. The unit reset to a clean baseline in a single closed window, with before and after photos. The operator moved to a scheduled quarterly deep clean.
Client name available on request once approved.
Multi-location · recurring
An operator managing a different cleaner at each site
Situation. Separate cleaners at each location, different standards, and the operator acting as the middle layer for every complaint.
Scope we built. One written scope per location, one checklist format, one point of contact. Reporting and billing kept separate per site so performance is visible location by location.
What changed. The operator has one number to call. Standards are the same across sites. Problems are logged and closed instead of relayed.
Client name available on request once approved.
