To many New Hood Cleaners out there? What do you think?

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mtngoat

New Member
What are your thoughts on the the training programs for Hood Cleaners?
It seems the market is going to become saturated with guys trying to break into this business.
Wich is great for the manufactures and distributors. Not so great
for the small time operator.
Maybe i,m in the wrong end of the business.
Mtngoat
 
D

dodsonish

New Member
I'd say it's harder on the larger companies. Being small time operators should allow you to go a little further for customer satisfaction. Keep em happy and keep your customers.

As a new hood cleaner I've found that restaurants that get a good job from their current company usually won't even entertain a new bid. So if your doing your job right you shouldn't have to worry.
 
M

mtngoat

New Member
Wait until they start chipping away at your market base,
They like to come in with substandard rates, Wich is appeling to who ever writes the check. Regardless of your quality of work.
Just a thought.
 
F

Flue Steam

New Member
The lowballers come and they go, the national companies come stay a bit longer and then fade away. Past employees try to start up and fall on thier faces. The one sure thing is that the customers always come back after trying the new guy or the "other company" The customer doesn't know how valuable you are until they try someone else!
Just hang in there, they always come back.
 
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BryanL

New Member
Josh you haven't been around long enough.
Restaurant people tend to move around allot. That restaurant you have gone over board for who you are sure will never use another company will change managers. The first thing the new guy does is try to save money, he doesn't know you and what you may have done in the past and doesn't care. He will either put off the cleaning so that the place is a mess when you do get back in, or he will or he will lowball you.

Geez that sounds so cynical
 
M

mtngoat

New Member
Originally posted by BryanL
Josh you haven't been around long enough.
Restaurant people tend to move around allot. That restaurant you have gone over board for who you are sure will never use another company will change managers. The first thing the new guy does is try to save money, he doesn't know you and what you may have done in the past and doesn't care. He will either put off the cleaning so that the place is a mess when you do get back in, or he will or he will lowball you.

Geez that sounds so cynical
Click to expand...

{ VERY TRUE }
 
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David Saulque

<b>PWN TEAM - Hood Moderator</b><br<b><font color=
When you get back in and you have a mess-up charge or walk. He will learn-time is money-it is his problem not yours unless you make it yours.
 
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