High Dusting – performing work that may never be seen.
High dusting is typically thought of as the process of cleaning difficult to reach areas by removing bacteria, dust, and dirt build-up. It is commonly called “high dusting” because the areas that need cleaning are upwards of 15 feet and higher. In many cases, these areas are completely out of sight or hardly noticed.
These speakers hang 15 feet from the ground, above a sub-ceiling. Speakers are excellent for converting electrical energy into sound, but they also draw in a large amount of static electricity which is like Velcro for dust and bacteria. When an electric current is sent through a coil of wire, it induces a magnetic field. This field attracts particles in the dust.
Most restaurants either internally clean the dining rooms each day or have a service that does it for them. They typically focus on the areas 6 feet and below (reachable). Tables, chairs, walls, and floors are cleaned and sanitized, but the areas above them can go untouched for months or years. A/C and heat circulates the restaurant throughout the day and moves the dust, bacteria, and microbes throughout the air, which, in turn, settles back on the tables, chairs, walls and floors.
Hiring a professional to detail clean the out of reach, out of site areas becomes a cost that can easily be seen as a way to save a line on the P&L and increase the cash flow/profit after controllables. Many restaurant operators bonus directly from the bottom line off the P&L. What often is not considered is the impact leaving these areas untouched can have directly on the P&L.
- Areas that appear dirty, even up high, can discourage repeat business.
- The bacteria in the dust can spread illness like the common cold to crew, which may affect your ability to deliver higher volumes of sales while crew are home ill.
- Sporadic “high dusting” costs are much higher than routine cleanings as these take longer, and must be performed overnight while customers aren’t present. Routine visits can be done before open during regular billing hours.
- Customers may become ill from dining in your establishment and associate the illness with your restaurant. Sales will inevitably decline from potential “food borne illnesses” reported.
- Paying hourly employees to do the cleaning can lead to missed opportunities on the labor line, overtime, or even injury.
Our cleaning professionals protect their health with respirators, appropriate equipment such as ladders and HEPA filtered vacuums. We provide anti-static cleaning solutions for items such as speakers.
The correct way to remove the dust, and debris is not by “Swifting”, blowing, or solely wiping. A HEPA vacuum cleaner should be used first to pull out the microbes, dust, and bacteria, and then followed with a good hand scrub. The HEPA vacuum is the most effective way to keep fine particles of dust from spreading to other areas, or moving about the air causing an air-borne contaminant.
The best option is to have a professional company that will not only clean the areas that are visible, but will clean every area that is harboring dust and bacteria. At Paranoid Android we understand that much of the work we do may never be completely visible to the operations team, but strive to take every extra step to ensure we touch EVERY area in the restaurant. By doing this extremely detailed initial cleaning, we can offer lower cost follow-up and routine cleanings, maintaining an environment free of potential hazards.
We understand that areas like this can easily go unnoticed. We pride ourselves on doing great work that may never be seen.
You can trust that our cleaning professionals are doing everything they can to ensure your restaurant’s out of sight areas are clean, dust, and bacteria free when we leave. We understand that “it must be seen to be believed” is often important to restaurant operators, especially when doing everything they can do to protect the bottom line on the P&L. For that reason, we always take pictures of our work and typically provide some before and after photos the following day during our follow up.