This goes pretty far back when my dad worked part-time as a night janitor in a school. I actually started helping my dad clean, strip and wax floors and shampoo carpets at 12 years old. My payment was usually a chocolate shake from McDonald’s on our way home. I’m not sure what anyone would say now about this type of payment, but I loved it.
After the original owner of this cleaning company decided to retire, he sold the company to my dad in 1976. I continued to help clean and after receiving my driver’s license, I started cleaning more buildings and then started supervising.
As I attended four years of college, I continued to clean at nights and weekends until I graduated with a degree in computer science. After graduating my dad asked me if I wanted to stay with the company. I loved cleaning, so my answer was yes, but I wanted to build the company.
My dad thought no one could clean as well as we did and said we can’t have anyone do it for us. My answer to that, “Dad, there are just so many floors I can do in one night”. This was the beginning of learning how to build a business.
After many years of doing general cleaning and floor services of office buildings, banks, medical, supermarkets, etc., this type of cleaning became more of who is the cheapest and not who is the best. All the cleaning companies would line up with the same vacuum, mop, bucket, window cleaner, disinfectant, etc., and the question was, who will do it the cheapest, not the best way to do business.
In 2013, NYC Department of Health started to grade the cleanliness of restaurants with letter grades of A, B, or C and would even close them down. This was the moment I decided to dedicate myself to learning to be the best at cleaning and sanitizing restaurants and I haven’t looked back since. It wasn’t easy but after many years of trial and error, we have perfected the program and are now have the leader in the restaurant cleaning industry. We are now considered the top Restaurant Cleaning Specialist.
