CHTMAG.COM MONTH IN CLEANING SO CLEAN ARE CELEBRATING FIVE YEARS OF CLEANING ICONIC 5-STAR HOTEL OVERLOOKING HYDE PARK Orpington’s So Clean are celebrating five years of cleaning in the kitchens and banqueting suites of an iconic 5-star hotel overlooking Hyde Park Corner. So Clean provides an army of specialist ‘catering’ cleaners to ensure that elaborate dinners are presented on gleaming china and frenetic kitchens are maintained in a spotless condition. Nothing less is acceptable to the clients, the hotel’s Executive Head Chef. The 24 hours-a-day, 365 days-a-year contract brings its own set of challenges. Three teams of seven full time staff, plus supervisor, are required to work across three eight hour shifts. The serious work takes place during the ‘night shift’ when floors, walls, cooking equipment and stainless steel fittings are all cleaned. “Virtually a deep clean every day”, according to So Clean MD, Simon Gasson. Much of this work is undertaken using Thermostar dry steam machines, expensive investments that nevertheless pay their way in terms of efficiency and results. DECEMBER / JANUARY 2017 29 CLEANING HYGIENE TODAY Taking place during core operating hours, the other two cleaning shifts are focused on supporting the chefs and waiters during service, which can include banquets for up to 900 guests. Here the staff work as kitchen porters, ensuring breakfast, lunchtime and evening services are run professionally. Tasks include manning dishwashers, cleaning pots and pans, and keeping trolleys and other vital equipment clean during service. As Simon says, “the hotel is one of our most challenging and yet rewarding contracts for a number of reasons, including an eye-wateringly strict standards regime and a special type of team work. Five years into the relationship, however, we’ve developed systems and processes to make sure our client don’t often have cause to complain.” www.soclean.co.uk TORK EASYCUBE BOOSTS CLEANING PRODUCTIVITY BY 60 PER CENT Cleaners can improve their productivity by more than 60 per cent when working in a Tork EasyCube connected facility. And the fact that Tork EasyCube leads to better planning, more efficient management and fewer dispenser run-outs means it creates a better environment for both staff and customers. In a recent pilot scheme, observational studies and interviews were carried out at a facility that received 20,000 visitors per week. After Tork EasyCube was installed there was an increase in cleaning activities of up to 62 per cent which meant staff were more efficient and productive when connected dispensers were provided. “Tork EasyCube paper and soap dispensers continuously transmit information about their supply levels to a connected cleaning app,” explained brand manager Amelia Baker. “This enables washroom maintenance staff to check the status of every ‘connected’ washroom dispenser via a smartphone or tablet. “As a result, cleaning staff know in advance which supplies to bring on their trolleys and in what quantities. And this in turn reduces the number of visits they need to make to the stock cupboard which frees up more time to deal with other tasks.” While Tork EasyCube is suitable for all types of businesses it works particularly well in large, spread-out environments that receive high or fluctuating levels of traffic such as amusement parks, tourist attractions and airports. For example, it is currently in place in Stockholm’s Grona Lund theme park which hosts around 1.5 million people each season. The move has resulted in increased efficiency, a more motivated workforce and better results in customer satisfaction surveys according to park support manager Dragica Novacic. “Tork EasyCube is a service for all forwardthinking facility management companies that are interested in a new and better way of working,” said Amelia. “It’s a brilliant way to build on high levels of customer satisfaction while making operations far more efficient and cost-effective.” www.tork.co.uk 01582 677570
Cleaning Hygiene Today December/January 2017
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