I recently ran a discreet two-week trial to compare electrostatic disinfection against conventional sprayer disinfection in a busy call centre. The client wanted hard data on operational disruption and downtime — not just manufacturer claims — so I designed a small, pragmatic study that measured door‑to‑desk downtime, agent return times, surface coverage, and staff perception. Below I...
I recently led a project that forced me to rethink how we validate battery degradation for lithium scrubber packs and...
Managing allergens in a mixed-use hospitality site—think hotel with event spaces, café, shared kitchens, and room...
When a supplier raises prices, the instinctive reaction is to pass the increase up the chain or accept the hit to...
I ran a 30‑day trial of a UV‑C disinfection robot in a 200‑desk office to test whether the technology would...
I switched several client sites from fixed, time-based cleaning rosters to demand-based services using simple occupancy...
I’ve run pilots with clients where a simple product change — swapping non-biodegradable floor pads for...
When I started running cleaning teams over a decade ago, measuring quality felt subjective — a manager’s gut feeling, a client’s occasional complaint, or a surprise walk-through that left everyone scrambling. Over time I learned that consistent, measurable quality isn’t mystical. You can...
Read more... →
Keeping a tidy and compliant COSHH (Control of Substances Hazardous to Health) folder is one of those practical tasks that repay you every day. In my time managing cleaning teams in retail environments, I’ve learned that a well-organised COSHH folder is not just a legal requirement — it’s a...
Read more... →
I was called in by a busy independent café in Brighton after a worrying spike in food safety incidents: customer complaints about allergic reactions, a couple of near-misses with cross-contamination, and inconsistent cleaning of food prep surfaces. The owner was rightly concerned — incidents...
Read more... →
I recently worked with a mid-sized hospitality client in the south of England who was producing far more plastic waste than they realised. After auditing their cleaning supplies and waste streams, we switched their site to refillable chemical dispensers and cut their plastic waste by 70% within six...
Read more... →