Jay is the Marketing & Sales Manager at Integrity Commercial Products, the proprietary product arm of Integrity Rotational Molding. Owner Terry Stemple — 25 years in custom rotational molding — brought Jay in last June to launch a line of heavy-duty waste receptacles, tilt trucks, and dunnage racks built to NSF, USDA, and FDA standards. Jay spent 30 years in plastic pallets before this, including a startup called Stratus Plastic Pallets that owned the URL pallets.com back in 1993, before most people knew what a URL was.

What we covered:

• Why Jay scrapped the direct-sales playbook and went all-in on manufacturer's reps
• The 85 booth swipes at ISSA Vegas that completely rewired his go-to-market plan
• The structure: manufacturer → rep → distributor → end user, and who pays who
• How he built the rep network region by region — Buzzeo and Associates in the Midwest, Lifespace Innovation Group on the East Coast, Genesis Supply in Florida and the Caribbean, Durable Safety Products in the Southwest, RPM Co. across Texas and the Plains, and Clint Close in Iowa
• Why regional relationships and "the language" of a territory matter more than most manufacturers think
• Building a website where reps and customers can grab brochures without playing "go fish" with their suppliers
• Terry Stemple's working definition of integrity: "What you do when nobody's watching."

Quick note from Jerry: I had to wrap this one a little faster than I wanted — I was in a rented studio, and the next session was knocking at the door. Jay was a good sport about it, and he'll be back on the show down the road for the longer version of this conversation.

Connect with Jay: Jay Skinner, Marketing & Sales Manager Integrity Commercial Products, Plainfield, IN Cell: 317.922.7526 | Work: 317.837.1960 ext. 210 JSkinner@ICP-Sales.com IntegrityCommercialProducts.com

Got a story worth telling in cleaning? I'd love to have you on. Drop me a line — the door is always open.

Head over to HospitalityCleaning101.com and check out the new resources page while you're there.

Want to level up your operation?

Visit HospitalityCleaning101.com — home to 120+ practical, no‑nonsense articles on cleaning, sanitation, and chemical management built specifically for hospitality and food service pros.

If you’re looking to break into the hospitality market, check out the consulting page to see how Jerry partners with manufacturers and distributors to build real traction and real revenue.

Jerry Bauer
Hospitality Cleaning 101
Jerry@hospitalitycleaning101.com

Who Squeezed My Lemons? Turning Grit, Risk, and Real-Life Lessons Into a Book with Eric Montes

📄 Episode Description

In this episode of Cleaning Processes with Jerry, Jerry reconnects with longtime industry colleague Eric Montes—chemical‑industry veteran and now author of Who Squeezed My Lemons: 100 Unfiltered Truths About Grit, Risk, and Turning Sour Into Sweet in Business and Life.

Eric shares the story behind writing his first book, why he kept the project secret until the final days, and how a single viral LinkedIn post sparked the idea to turn years of personal notes into a published work. He talks openly about vulnerability, authenticity, and why short‑form, straight‑to‑the‑point content resonates in 2026.

Jerry and Eric also dig into:

• How Who Moved My Cheese inspired the structure of the book
• The power of capturing ideas in your phone’s Notes app
• Why perfection is the enemy of shipping meaningful work
• The emotional side of creating public content
• How Eric’s company, Magnus, built a razor–blade recurring‑revenue model in a commoditized chemical market
• The importance of trust, storytelling, and staying connected with good people

Follow Eric on LinkedIn:
https://www.linkedin.com/in/ericmmontes/

🍋 Special Listener Giveaway

Want a chance to win a free copy of Who Squeezed My Lemons?

Email Jerry@hospitalitycleaning101.com with the subject line LEMON and you’ll be entered into a drawing to have a copy of the book sent directly to you.

Want to level up your operation?

Visit HospitalityCleaning101.com — home to 120+ practical, no‑nonsense articles on cleaning, sanitation, and chemical management built specifically for hospitality and food service pros.

If you’re looking to break into the hospitality market, check out the consulting page to see how Jerry partners with manufacturers and distributors to build real traction and real revenue.

Jerry Bauer
Hospitality Cleaning 101
Jerry@hospitalitycleaning101.com

Want to level up your operation?

Visit HospitalityCleaning101.com — home to 120+ practical, no‑nonsense articles on cleaning, sanitation, and chemical management built specifically for hospitality and food service pros.

If you’re looking to break into the hospitality market, check out the consulting page to see how Jerry partners with manufacturers and distributors to build real traction and real revenue.

Jerry Bauer
Hospitality Cleaning 101
Jerry@hospitalitycleaning101.com

I started as a dishwasher in the 1970s, and I've seen firsthand what happens when restaurants cut corners on deep cleaning. Daniel's built something special - a company that goes beyond surface cleaning to tackle what most people miss: behind the equipment, inside the fryers, underneath the hot line, and all those areas that are "out of sight, out of mind."

In this episode, we talk about:

• The difference between janitorial services and true deep cleaning
• Why steam cleaning beats pressure washing for commercial kitchen equipment
• How Daniel uses video documentation to show clients results (this is brilliant!)
• The psychology of clean workspaces and how they impact food quality
• Building a team that takes pride in overnight cleaning work
• Smart scheduling strategies for restaurant cleaning programs
• Front of house cleaning, bar areas, and those sticky-sweet messes
• Health inspection preparedness and raising cleanliness standards

Daniel shares his journey from doing one-off jobs to incorporating HD Restaurant Cleaning and growing his team. We also talk about the real cost versus price of cleaning - something every restaurant owner needs to understand.

Whether you're a restaurant owner, kitchen manager, or someone in the cleaning industry, this conversation offers practical insights and solutions to help you save time, effort, and money in your operations.

If you enjoyed this episode, please subscribe, rate, review, like, and share. Your support means the world to us and helps us reach more people in the hospitality industry who can benefit from these conversations.

Connect with Daniel:
HD Restaurant Cleaning
Website: hdrestaurantcleaning.com
Phone: 404-947-7317
Email: info@hdrestaurantcleaning.com

Instagram @hdrestaurantcleaning

Connect with Jerry:
www.hospitalitycleaning101.com
Hospitality Cleaning 101
Jerry@hospitalitycleaning101.com

Thanks for listening!

Want to level up your operation?

Visit HospitalityCleaning101.com — home to 120+ practical, no‑nonsense articles on cleaning, sanitation, and chemical management built specifically for hospitality and food service pros.

If you’re looking to break into the hospitality market, check out the consulting page to see how Jerry partners with manufacturers and distributors to build real traction and real revenue.

Jerry Bauer
Hospitality Cleaning 101
Jerry@hospitalitycleaning101.com

Key Points Discussed

Importance of Percentage of Solids

• The percentage of solids refers to the proportion of solid material in a liquid or semi-liquid product.
• This measurement is commonly used across industries, including wastewater treatment, coatings, cosmetics, and floor care.

Misconceptions Regarding High Percentage Solids

• A common misconception is that a higher solids percentage in floor wax equates to better quality or better performance.
• Floor care wax percentages typically range from as low as 10-12% up to the high 20s.
• Contrary to common sales pitches, higher solids content waxes are thicker and more complex to apply evenly.

Application and Performance Considerations

• To achieve proper coverage (e.g., a total of 100% solids), multiple coats of wax must be applied.
  • Example: A 20% solids wax requires 5 coats for full coverage.
  • A lower percentage wax (e.g., 16-18%) requires more coats (6-10 coats) but may be easier to handle.
• Higher solid waxes take longer to dry, negating time savings from fewer coats.
• Using lower-solids wax and applying multiple, thinner coats leads to better leveling and handling.

Maintenance Benefits

• Proper floor maintenance involves stripping and recoating rather than full stripping and re-waxing.
• Floors can be scrubbed and recoated several times (2-3 cycles) to maintain the finish without full stripping.
• Thinner coats and more frequent maintenance are more economical and less labor-intensive long term.

Recommendations

• Prefer waxes in the 16-18% solids range for ease of application and better leveling.
• Apply multiple thin coats rather than fewer thick coats.
• Focus on proper maintenance with periodic scrub and recoat cycles, rather than relying on high-solids wax to reduce coats or time.
• Avoid believing sales claims that higher solids always mean better or faster results.

Contact Information and Further Engagement

• Jerry Bauer invited listeners to reach out with questions for future podcasts.
• Encouraged subscribing, sharing, and engaging with his Hospitality Cleaning blog and online community.

Want to level up your operation?

Visit HospitalityCleaning101.com — home to 120+ practical, no‑nonsense articles on cleaning, sanitation, and chemical management built specifically for hospitality and food service pros.

If you’re looking to break into the hospitality market, check out the consulting page to see how Jerry partners with manufacturers and distributors to build real traction and real revenue.

Jerry Bauer
Hospitality Cleaning 101
Jerry@hospitalitycleaning101.com

Together, they explore how Aurora Plus is redefining chemical dispensing for large-scale laundry operations in hospitals, hotels, healthcare facilities, and industrial laundries. Jeff shares the story behind DEMA’s evolution, the critical challenges they solved with peristaltic pump technology, and why features like automatic squeeze tube wear compensation, continuous measurement flow meters, and event reporting are set to transform efficiency, reliability, and cost control for operators worldwide. 

Listeners will also hear fascinating insights into the history of peristaltic pumps—used in life-saving medical devices since the 1950s—and how that same proven technology is now being perfected for modern laundry systems. From reduced calibration hassles to intelligent reporting and remote alerts, Aurora Plus is designed to save time, cut costs, and improve results. 

If you’re in the cleaning, sanitation, or laundry services industry, this episode is packed with practical takeaways, industry history, and a sneak peek into the future of dispensing technology. 

Want to level up your operation?

Visit HospitalityCleaning101.com — home to 120+ practical, no‑nonsense articles on cleaning, sanitation, and chemical management built specifically for hospitality and food service pros.

If you’re looking to break into the hospitality market, check out the consulting page to see how Jerry partners with manufacturers and distributors to build real traction and real revenue.

Jerry Bauer
Hospitality Cleaning 101
Jerry@hospitalitycleaning101.com

In this episode of Cleaning Processes, Jerry Bauer interviews Marcus Washington, who shares his journey in the food sanitation and safety industry. They discuss Marcus's educational background, his transition into the chemical sales industry, and the importance of training and customer relationships in the cleaning sector. The conversation also highlights the emphasis on chemical safety and the various roles Marcus has taken on throughout his career, including consulting and managing personal life with farm animals.

Takeaways

• Marcus Washington has a diverse background in food safety and sanitation.
• He transitioned from diagnostics to sales of chemicals in the cleaning industry.
• Training customers on the proper use of chemicals is crucial for success.
• Chemical safety and proper usage are increasingly emphasized in the industry.
• Marcus has to wear multiple hats in his current role, as he combines sales and service.
• Building strong relationships with clients is crucial for achieving long-term business success.
• The COVID-19 pandemic impacted education and job opportunities in unique ways.
• Marcus's experience in various roles gives him a holistic view of the industry.
• He emphasizes the importance of understanding production schedules when recommending cleaning processes.
• Personal experiences, such as managing farm animals, offer valuable insights into achieving a work-life balance.

Want to level up your operation?

Visit HospitalityCleaning101.com — home to 120+ practical, no‑nonsense articles on cleaning, sanitation, and chemical management built specifically for hospitality and food service pros.

If you’re looking to break into the hospitality market, check out the consulting page to see how Jerry partners with manufacturers and distributors to build real traction and real revenue.

Jerry Bauer
Hospitality Cleaning 101
Jerry@hospitalitycleaning101.com

Host: Jerry
Guest: Kevin Carlson, Regional Sales Consultant for RJ Cool Commercial Laundry

In this "Cleaning Processes with Jerry" episode, I had the pleasure of speaking with Kevin Carlson from RJ Cool Commercial Laundry. Kevin shared his journey in the commercial laundry industry, starting from his beginnings in Anchorage, Alaska, to his current role in Nebraska. We discussed the diverse range of industries that require commercial laundry services, from hospitality and healthcare to more unexpected sectors like food processing and fire departments.

Kevin provided insights into the longevity of commercial laundry equipment, emphasizing the importance of proper maintenance. He noted that a well-maintained commercial washer should last 15-20 years, while dryers can last 25-30 years. We also touched on the challenges and opportunities in the industry, including the growing demand for laundry services in athletic facilities and private sports academies.

Additionally, Kevin highlighted the role of RJ Cool's website in attracting leads and the importance of building relationships in the industry. He also mentioned their upcoming vendor show in Minneapolis, which promises to be an exciting event for industry professionals to see and experience the latest equipment.

For those interested in learning more or connecting with Kevin, he encouraged reaching out via email, phone, or LinkedIn. I appreciate our listeners' support and encourage you to subscribe, rate, review, and share the podcast.

Key Takeaways:

• Kevin Carlson's career path and current role at RJ Cool Commercial Laundry.
• There is a wide range of industries that require commercial laundry services.
• The expected lifespan of commercial laundry equipment with proper maintenance.
• The importance of RJ Cool's website and relationship-building in generating leads.
• Upcoming vendor show in Minneapolis for industry professionals.

To connect with Kevin, you can email his @ kcarlson@rjkool.com

His phone number is 402-512-2748

www.rjkool.com

For more information, visit Hospitality Cleaning 101. Thank you for tuning in, and stay safe!

Want to level up your operation?

Visit HospitalityCleaning101.com — home to 120+ practical, no‑nonsense articles on cleaning, sanitation, and chemical management built specifically for hospitality and food service pros.

If you’re looking to break into the hospitality market, check out the consulting page to see how Jerry partners with manufacturers and distributors to build real traction and real revenue.

Jerry Bauer
Hospitality Cleaning 101
Jerry@hospitalitycleaning101.com

The discussion is sparked by a recent LinkedIn post showcasing the effectiveness of a descaling product on a commercial dishwashing machine. While I commend the results shown in the before-and-after photos, I emphasize the importance of focusing on the end results rather than just the appearance of the equipment. It's crucial to understand that when purchasing cleaning chemicals, we are ultimately paying for the results they deliver.

I share my experiences from my time in the Midwest, where I encountered numerous challenges related to hard water. I explain how collaborating with a local water softening company not only improved the cleaning results for my customers but also fostered a stronger relationship with them. By addressing the root cause of the issues—hard water buildup—we were able to achieve better outcomes, ultimately saving customers money and enhancing their satisfaction.

Throughout the episode, I encourage listeners to shift their perspective from merely selling chemicals to providing comprehensive solutions that prioritize results. I invite anyone interested in discussing water softening or related topics to reach out and join me on the podcast.

Thank you for tuning in, and a heartfelt Happy Veterans Day to all who have served!

Want to level up your operation?

Visit HospitalityCleaning101.com — home to 120+ practical, no‑nonsense articles on cleaning, sanitation, and chemical management built specifically for hospitality and food service pros.

If you’re looking to break into the hospitality market, check out the consulting page to see how Jerry partners with manufacturers and distributors to build real traction and real revenue.

Jerry Bauer
Hospitality Cleaning 101
Jerry@hospitalitycleaning101.com

Want to level up your operation?

Visit HospitalityCleaning101.com — home to 120+ practical, no‑nonsense articles on cleaning, sanitation, and chemical management built specifically for hospitality and food service pros.

If you’re looking to break into the hospitality market, check out the consulting page to see how Jerry partners with manufacturers and distributors to build real traction and real revenue.

Jerry Bauer
Hospitality Cleaning 101
Jerry@hospitalitycleaning101.com

Hi everyone, Jerry here! In this episode of "Cleaning Processes with Jerry," we dive deep into the critical topic of safety in the cleaning industry. Whether you're cleaning at home, in a restaurant, or in a large-scale food production facility, safety should always be your top priority.

Key Points Discussed:

1. Importance of Safety:
2. Cleaning might seem harmless, but it involves risks like exposure to harmful chemicals and operating heavy machinery.
3. Neglecting safety precautions can lead to accidents, long-term health issues, and even severe injuries.
4. Common Hazards:
5. Exposure to toxic cleaning agents can cause skin irritation, respiratory problems, and poisoning.
6. Improper use of cleaning equipment can result in cuts, burns, or electrocution.
7. Slips and falls are prevalent due to wet floors and cluttered spaces.
8. Preventive Measures:
9. Equip yourself with the right tools and knowledge.
10. Use cleaning chemicals appropriately and wear protective gear like gloves and masks.
11. Follow proper handling techniques and ensure safe storage of chemicals.
12. OSHA Guidelines:
13. The Occupational Safety and Health Administration (OSHA) provides guidelines on hazard communication, personal protective equipment, and safe handling of chemicals.
14. Training and education are crucial for adhering to these guidelines.
15. Personal Protective Equipment (PPE):
16. PPE like gloves, masks, goggles, and aprons are essential for safeguarding against chemical exposure and physical injuries.
17. Always ensure PPE is worn correctly.
18. Proper Handling and Storage:
19. Store cleaning products in designated areas away from heat sources and incompatible substances.
20. Follow the manufacturer's instructions for using chemicals and ensure proper dilution.
21. Training and Education:
22. Regular training sessions are vital for ensuring safety.
23. Managers and owners should actively participate in training to set an example for employees.
24. Safety Data Sheets (SDS) should be accessible to all employees at all times.
25. Creating a Safety Culture:
26. Prioritizing safety leads to a more productive and efficient cleaning process.
27. Encourage employees to ask questions and provide them with the necessary resources to feel safe.

In conclusion, making safety a priority in our cleaning routines not only prevents accidents and injuries but also contributes to a cleaner and healthier world for everyone. Let's embrace safety as an integral part of our cleaning activities.

Thank you for joining me today. If you found this information helpful, please like and share it with others. If you have any questions or would like to be a guest on the show, feel free to reach out. Don't forget to check out my latest blog post at Hospitality Cleaning 101 for more insights.

Stay safe and keep cleaning!

Best,
Jerry

00:00:01 - 00:00:12: Introduction to the Podcast
00:00:12 - 00:00:22: Community Building in the Cleaning Industry
00:00:22 - 00:00:33: Sharing Ideas and Expanding Markets
00:00:33 - 00:00:43: Invitation to Join and Blog Information
00:00:43 - 00:00:54: Host's Background and Contact Information
00:00:54 - 00:01:05: Importance of Safety in Cleaning
00:01:05 - 00:01:15: Fast-Paced World and Chemical Use
00:01:16 - 00:01:26: Chemical Use Before and After COVID
00:01:26 - 00:01:37: Safety as a Top Priority
00:01:37 - 00:01:48: Safety in Various Cleaning Environments
00:01:48 - 00:02:09: Preventing Accidents and Ensuring Health
00:02:10 - 00:02:21: Risks Involved in Cleaning
00:02:21 - 00:02:33: Hazards from Chemicals and Equipment
00:02:33 - 00:02:43: Common Cleaning Hazards
00:02:44 - 00:02:54: Slips, Falls, and Long-Term Health Issues
00:02:54 - 00:03:05

Want to level up your operation?

Visit HospitalityCleaning101.com — home to 120+ practical, no‑nonsense articles on cleaning, sanitation, and chemical management built specifically for hospitality and food service pros.

If you’re looking to break into the hospitality market, check out the consulting page to see how Jerry partners with manufacturers and distributors to build real traction and real revenue.

Jerry Bauer
Hospitality Cleaning 101
Jerry@hospitalitycleaning101.com

Want to level up your operation?

Visit HospitalityCleaning101.com — home to 120+ practical, no‑nonsense articles on cleaning, sanitation, and chemical management built specifically for hospitality and food service pros.

If you’re looking to break into the hospitality market, check out the consulting page to see how Jerry partners with manufacturers and distributors to build real traction and real revenue.

Jerry Bauer
Hospitality Cleaning 101
Jerry@hospitalitycleaning101.com

Want to level up your operation?

Visit HospitalityCleaning101.com — home to 120+ practical, no‑nonsense articles on cleaning, sanitation, and chemical management built specifically for hospitality and food service pros.

If you’re looking to break into the hospitality market, check out the consulting page to see how Jerry partners with manufacturers and distributors to build real traction and real revenue.

Jerry Bauer
Hospitality Cleaning 101
Jerry@hospitalitycleaning101.com

Want to level up your operation?

Visit HospitalityCleaning101.com — home to 120+ practical, no‑nonsense articles on cleaning, sanitation, and chemical management built specifically for hospitality and food service pros.

If you’re looking to break into the hospitality market, check out the consulting page to see how Jerry partners with manufacturers and distributors to build real traction and real revenue.

Jerry Bauer
Hospitality Cleaning 101
Jerry@hospitalitycleaning101.com

Want to level up your operation?

Visit HospitalityCleaning101.com — home to 120+ practical, no‑nonsense articles on cleaning, sanitation, and chemical management built specifically for hospitality and food service pros.

If you’re looking to break into the hospitality market, check out the consulting page to see how Jerry partners with manufacturers and distributors to build real traction and real revenue.

Jerry Bauer
Hospitality Cleaning 101
Jerry@hospitalitycleaning101.com

Want to level up your operation?

Visit HospitalityCleaning101.com — home to 120+ practical, no‑nonsense articles on cleaning, sanitation, and chemical management built specifically for hospitality and food service pros.

If you’re looking to break into the hospitality market, check out the consulting page to see how Jerry partners with manufacturers and distributors to build real traction and real revenue.

Jerry Bauer
Hospitality Cleaning 101
Jerry@hospitalitycleaning101.com

Want to level up your operation?

Visit HospitalityCleaning101.com — home to 120+ practical, no‑nonsense articles on cleaning, sanitation, and chemical management built specifically for hospitality and food service pros.

If you’re looking to break into the hospitality market, check out the consulting page to see how Jerry partners with manufacturers and distributors to build real traction and real revenue.

Jerry Bauer
Hospitality Cleaning 101
Jerry@hospitalitycleaning101.com

Want to level up your operation?

Visit HospitalityCleaning101.com — home to 120+ practical, no‑nonsense articles on cleaning, sanitation, and chemical management built specifically for hospitality and food service pros.

If you’re looking to break into the hospitality market, check out the consulting page to see how Jerry partners with manufacturers and distributors to build real traction and real revenue.

Jerry Bauer
Hospitality Cleaning 101
Jerry@hospitalitycleaning101.com

Want to level up your operation?

Visit HospitalityCleaning101.com — home to 120+ practical, no‑nonsense articles on cleaning, sanitation, and chemical management built specifically for hospitality and food service pros.

If you’re looking to break into the hospitality market, check out the consulting page to see how Jerry partners with manufacturers and distributors to build real traction and real revenue.

Jerry Bauer
Hospitality Cleaning 101
Jerry@hospitalitycleaning101.com

Want to level up your operation?

Visit HospitalityCleaning101.com — home to 120+ practical, no‑nonsense articles on cleaning, sanitation, and chemical management built specifically for hospitality and food service pros.

If you’re looking to break into the hospitality market, check out the consulting page to see how Jerry partners with manufacturers and distributors to build real traction and real revenue.

Jerry Bauer
Hospitality Cleaning 101
Jerry@hospitalitycleaning101.com

Want to level up your operation?

Visit HospitalityCleaning101.com — home to 120+ practical, no‑nonsense articles on cleaning, sanitation, and chemical management built specifically for hospitality and food service pros.

If you’re looking to break into the hospitality market, check out the consulting page to see how Jerry partners with manufacturers and distributors to build real traction and real revenue.

Jerry Bauer
Hospitality Cleaning 101
Jerry@hospitalitycleaning101.com

I have also done a blog post which can be seen here @ 

 https://www.hospitalitycleaning101.com/alliances-that-create-value-differentiation/

In this podcast episode, I review how my alliance with a water-softening company created value for my prospects and customers. 

I suggest that you frequently and independently go outside your company and sometimes look for these golden opportunities.

Want to level up your operation?

Visit HospitalityCleaning101.com — home to 120+ practical, no‑nonsense articles on cleaning, sanitation, and chemical management built specifically for hospitality and food service pros.

If you’re looking to break into the hospitality market, check out the consulting page to see how Jerry partners with manufacturers and distributors to build real traction and real revenue.

Jerry Bauer
Hospitality Cleaning 101
Jerry@hospitalitycleaning101.com

Want to level up your operation?

Visit HospitalityCleaning101.com — home to 120+ practical, no‑nonsense articles on cleaning, sanitation, and chemical management built specifically for hospitality and food service pros.

If you’re looking to break into the hospitality market, check out the consulting page to see how Jerry partners with manufacturers and distributors to build real traction and real revenue.

Jerry Bauer
Hospitality Cleaning 101
Jerry@hospitalitycleaning101.com

Want to level up your operation?

Visit HospitalityCleaning101.com — home to 120+ practical, no‑nonsense articles on cleaning, sanitation, and chemical management built specifically for hospitality and food service pros.

If you’re looking to break into the hospitality market, check out the consulting page to see how Jerry partners with manufacturers and distributors to build real traction and real revenue.

Jerry Bauer
Hospitality Cleaning 101
Jerry@hospitalitycleaning101.com

At the end of any given year comes a great time to reflect on successes and failures as we plan to design a road map for the following year.

After a post online that said

• instead of finishing the year strong
• why don't we finish the year restful and grateful for making it through yet another crazy cycle on earth?

I decided to grab the microphone and go through some of the things I was grateful for in 2022.

To overcome the fear of failure on an idea of this podcast that was given to me because they thought I could succeed.

To push outside my comfort zone to design, build and implement a podcast to bring value to others.

I am grateful to my wife, family, and friends who have supported my efforts.

As I look to next year, I am the many new potential endeavors and opportunities ahead.

Contributing Factors

Consultant, Web Design & Coach 

Meghan Reed

https://www.mreedstudio.com/

Ideas, Motivator, and Son

Brian Bauer

https://www.mimicmusicservices.com/

Amazing Wife

Nancy Bauer

https://www.facebook.com/nbauer113

Want to level up your operation?

Visit HospitalityCleaning101.com — home to 120+ practical, no‑nonsense articles on cleaning, sanitation, and chemical management built specifically for hospitality and food service pros.

If you’re looking to break into the hospitality market, check out the consulting page to see how Jerry partners with manufacturers and distributors to build real traction and real revenue.

Jerry Bauer
Hospitality Cleaning 101
Jerry@hospitalitycleaning101.com

• Books Make Great Conversation Starters
• Books Help Expand Your Mind
• Books Are The Gift That Keeps Giving
• Books Make Great Gifts for Any Occasion
• The Cost of a Book is an Actual Value
• Book Can Change A Life
• Amazon Gift Card Comes to the Rescue

In summary, there is no gift as unique as a book that can actually change a life. Many have changed mine, and I am sure they will you too.

Jerry Bauer

www.hospitalitycleaning101.com

Want to level up your operation?

Visit HospitalityCleaning101.com — home to 120+ practical, no‑nonsense articles on cleaning, sanitation, and chemical management built specifically for hospitality and food service pros.

If you’re looking to break into the hospitality market, check out the consulting page to see how Jerry partners with manufacturers and distributors to build real traction and real revenue.

Jerry Bauer
Hospitality Cleaning 101
Jerry@hospitalitycleaning101.com

In this episode, we have Sean Kemper explain how to improve guest experience through scents and fragrances in your rental property or hotel. Sean is the owner of ETI Solutions, a company with a deeper vision to help educate and train short-term rental companies while continuing to bring innovative equipment, cleaning, and disinfecting products to the industry.

Listen in to learn how hotels and rental properties are triggering memories by expertly applying and matching scents and fragrances. 

What You Will Discover: 

·         [3:35] Sean talks about his interest and intrigue in scents and fragrances. 

·         [5:00] The psychology of scents – how scents can trigger good memories.

·         [7:04] How hotels and rental properties apply and match their fragrances. 

·         [8:06] Why nursing homes are not a great market for fragrances. 

·         [10:03] He shares the main customers for fragrances besides rentals. 

·         [13:56] Why the fragrance business is easier when sold directly to consumers. 

·         [16:00] Sean on what’s new for rental properties. 

Relevant Links:

·         ETI Solutions Website: https://etisolutions.co/ 

·         ETI Solutions Facebook: https://www.facebook.com/ETISolutionsChemistryCleaningCustomerSatisfaction

·         Sean’s Website: www.hospitalitycleaning101.com 

·         Email: sean@etisolutions.co 

Want to level up your operation?

Visit HospitalityCleaning101.com — home to 120+ practical, no‑nonsense articles on cleaning, sanitation, and chemical management built specifically for hospitality and food service pros.

If you’re looking to break into the hospitality market, check out the consulting page to see how Jerry partners with manufacturers and distributors to build real traction and real revenue.

Jerry Bauer
Hospitality Cleaning 101
Jerry@hospitalitycleaning101.com

Summary

Given a choice, would you hoard information or share it with the rest of the world to grow together? Jack Ellison, Founder of the CleanSquare community and Vice President of Sales and Distribution at Cleanslate Group, joins the Cleaning Processes podcast today to get into why he would not and how he’s built his community solely to help business owners and people in the cleaning industry learn from each other unselfishly.

Jack got into this business about 25 years ago, starting with landscape architecture. Realizing he was making more money bartending part-time than through his full-time landscape architecture job, he decided to get into real estate management and gradually got into property management. He then gained interest in the supplier side. He formed a company called SiteStuff Inc., which he ran for five years before venturing into various senior sales and distribution roles in companies. CleanSquare is his passion project – a dedicated community that aims to help people help one another – that birthed out a pesky problem: some people had all the knowledge but were unwilling to share it with others. Jack sincerely believes that it’s every knowledgeable person’s responsibility, no matter the professional roles they’ve undertaken, to share the wealth of expertise and information they’ve gathered with those who would benefit from it. It is like-minded folks that make his community a true success!

In today’s episode, he talks about the importance of knowledge-sharing, networking, education, and collective growth, sharing valuable insights from his professional journey to connect with you. He also shares tips to succeed in the real estate industry despite market fluctuations, like those brought in due to the coronavirus pandemic. Do not forget to tune in!

Highlights:

●        Jack’s experience as an entrepreneur with SiteStuff and how he led the business from million-dollar monthly losses to a $100 million empire in 5 years.

●        Cleansq’s mission: Create a community that’s always open to giving each other feedback, helping with questions, and, basically, sharing knowledge wholeheartedly. CleanSquare is designed to be an unselfish knowledge-exchange community.

●        Lessons on management and distribution.

●        Networking and the power of the community.

●        Jack’s experience at the ISSA show.

●        Why Jack believes industries will be better prepared for any unprecedented changes worldwide if they happen, taking note of the lessons from the pandemic.

About Jack

Jack Ellison is the Founder of the CleanSquare community and Vice President of Sales and Distribution at Cleanslate.

Connect with Jack

Website: Cleansq.com

Email: jack.ellison@cleansq.com

LinkedIn:  https://www.linkedin.com/in/cleanjack/

Connect with Us

Website: https://www.podpage.com/cleaning-processes-with-jerry/

Want to level up your operation?

Visit HospitalityCleaning101.com — home to 120+ practical, no‑nonsense articles on cleaning, sanitation, and chemical management built specifically for hospitality and food service pros.

If you’re looking to break into the hospitality market, check out the consulting page to see how Jerry partners with manufacturers and distributors to build real traction and real revenue.

Jerry Bauer
Hospitality Cleaning 101
Jerry@hospitalitycleaning101.com

Recent Podcast

In my recent podcast with Bob Natale, Laundry Consultant, this subject came up, and here are some of the takeaways. The link for my podcasts is https://www.hospitalitycleaning101.com/podcast/.

Whether your company has one truck or a fleet of delivery vans, management and owners need to realize their drivers' importance. In many cases, they are the company's brand identity face, and it's no longer the salesperson. See, fewer salespeople see their customers as much because of lockdowns, gas prices, and Zoom, for a few. So makes the formula, in many cases, your driver, your BRAND.

When a customer calls your office, do you answer with the same person who knows everyone by name, or is it voicemail prompts? Possibly that makes my point as the reason they see their driver as your BRAND. But, in doing so, you have the responsibility to have them in appropriate attire and professional image. Especially if you are selling chemicals or cleaning products, it's imperative. But then again, is your vehicle clean?

Key Points

In my recent podcast with Bob, we reviewed-

• The driver should convey a positive impression to all customers' business parties.
• Drivers can influence future sales with suggestions and recommendations at the actual point of purchase.
• If there is a backorder, it can be addressed immediately, and make sure a solution is in place.
• Have they seen any new construction on their route which resembles a business that would fit the persona of a new customer?
• A paperwork trail should be made out and turned in at the end of the day with the management with any issues they might have heard.
• Also, the driver can be trained to look for opportunities and let the customer know a salesperson will contact them later in the day. ( Hopefully, the salesperson or office follows up )
• If there is a billing problem, it can be communicated to the office immediately.

Now lets me explain there is a time restraint for all of this because the driver has a time limit that I am also aware of.

Let's now be accurate because the driver only has a certain amount of time, and we don't want them driving faster or breaking the laws on parking. So what can and should you do? The answer is straightforward: to pay them for their efforts. Rewarding their actions helps alleviate this, and it's a win-win proposition. They will find the time if they are compensated.

As Bob stated, you need not want to make drivers commissioned or paid for the complete order; however, they should make extra money for any new sales.

As any medium-sized companies try to grow their sales with existing accounts versus acquiring new buildings, the driver can recommend the end-user with a possible flyer or even drop off a sample.

Summary

The driver has a significant position, which is now more than ever. Therefore, up to their image with a crisp uniform, offer immediate compensation and bonuses, and your business will be rewarded for your efforts.

Want to level up your operation?

Visit HospitalityCleaning101.com — home to 120+ practical, no‑nonsense articles on cleaning, sanitation, and chemical management built specifically for hospitality and food service pros.

If you’re looking to break into the hospitality market, check out the consulting page to see how Jerry partners with manufacturers and distributors to build real traction and real revenue.

Jerry Bauer
Hospitality Cleaning 101
Jerry@hospitalitycleaning101.com

Want to level up your operation?

Visit HospitalityCleaning101.com — home to 120+ practical, no‑nonsense articles on cleaning, sanitation, and chemical management built specifically for hospitality and food service pros.

If you’re looking to break into the hospitality market, check out the consulting page to see how Jerry partners with manufacturers and distributors to build real traction and real revenue.

Jerry Bauer
Hospitality Cleaning 101
Jerry@hospitalitycleaning101.com

Want to level up your operation?

Visit HospitalityCleaning101.com — home to 120+ practical, no‑nonsense articles on cleaning, sanitation, and chemical management built specifically for hospitality and food service pros.

If you’re looking to break into the hospitality market, check out the consulting page to see how Jerry partners with manufacturers and distributors to build real traction and real revenue.

Jerry Bauer
Hospitality Cleaning 101
Jerry@hospitalitycleaning101.com

This same sales rep had a knack for asking questions. He could find out what the customer wanted and needed, and he could do so that they felt like they were being heard. He would ask questions, listen to the answers, and then ask more questions. It was as if he had a sixth sense of how to talk with people to get them on his side. I am unsure how he did it, but I have never seen anyone do it better. He always seemed to know what people wanted before they knew themselves. This sales rep was successful because of his ability to ask questions.

Want to level up your operation?

Visit HospitalityCleaning101.com — home to 120+ practical, no‑nonsense articles on cleaning, sanitation, and chemical management built specifically for hospitality and food service pros.

If you’re looking to break into the hospitality market, check out the consulting page to see how Jerry partners with manufacturers and distributors to build real traction and real revenue.

Jerry Bauer
Hospitality Cleaning 101
Jerry@hospitalitycleaning101.com

I never expected this success because writing is not my best suit, and storytelling is, and that is why I have not added a podcast.

So, I came up with the idea of updating the story but leaving the original one on the site. 

So much has happened in the past eight years, mainly just looking at the past two as we still fight Covid. 

Is there a collation between the two of Covid and dirty silverware- most definitely? I am not saying silverware in a restaurant can transmit Covid; however, I am sure it happens. 

However, I can guarantee different hospitality operations can do better cleaning and sanitize for the public; we deserve it. 

Please listen and let me know if you have any similar stories!

You can reach me at Jerry@hospitalitycleaning101.com

I

Want to level up your operation?

Visit HospitalityCleaning101.com — home to 120+ practical, no‑nonsense articles on cleaning, sanitation, and chemical management built specifically for hospitality and food service pros.

If you’re looking to break into the hospitality market, check out the consulting page to see how Jerry partners with manufacturers and distributors to build real traction and real revenue.

Jerry Bauer
Hospitality Cleaning 101
Jerry@hospitalitycleaning101.com

The sales industry is one of the most competitive in the world. With a constantly changing market and new competitors, working on yourself and preparing for the change is essential; otherwise, you will become irrelevant in the market. In sales, you can't look at life through a rear-view mirror and must keep moving forward. You are a part of the marketing strategy, and being creative and adopting a growth mindset will help you thrive. Don't just see where you are. Look beyond to see where you are going and how you can prepare for change today. 

 Join the conversation with Adon Rigg as he shares his journey in sales, the transition in the industry, and what makes Lead Freak the best option for sales and marketing. Adon is the sales chief and marketing officer at Lead Fleak, a company that automates prospecting and integrates social media with your contacts. Rigg spent half his career in sales and has worked in the chemical industry as a distributor and manufacturer representative.

 Tune in! 

 During this episode, you will learn about;

[00:01] Introduction to the show 

[01:33] A little bit about Adon's journey and career background 

[06:05] Adon's learning curve in sales and the transitions in the industry 

[12:19] The shift from in-person sales to cold calling 

[14:47] Cold calling and why it might not be effective for you

[16:01] What is Lead Freak, and how does it automates your prospecting 

[21:13] Who can get services at Lead Freak and what to expect 

[23:27] Does Lead Freak work with individuals or companies. Find out! 

[27:09] Adon's mentors in his career and where he draws his energy 

[29:13] How to reach out, connect with Adon or get sales resources 

[31:02] Ending the show and call to action 

Notable Quotes 

●     Sales are just a piece of marketing 

●     Cold calling is reaching out to someone you don't know or "cold," and it doesn't work.  

●     With the current technology, salespeople are just needed to close, not to open a business.

●     Asking a salesperson to be in prospecting, closing, and maintaining a business is a lot.

Resources Mentioned

A Combo Prospecting by Tony Hughes: https://www.amazon.com/Combo-Prospecting-Powerful-One-Two-Pipeline/dp/081443911X

80/20 Sales and Marketing by Perry Marshal: https://www.goodreads.com/en/book/show/17214272-80-20-sales-and-marketing

Unlimited Power by Tony Robbins: https://www.amazon.com/Unlimited-Power-Science-Personal-Achievement/dp/0684845776: 

Rich dad poor dad by Robert Kiyosaki: https://www.amazon.com/Rich-Dad-Poor-Teach-Middle/dp/1612680194/

  Let's Connect 

Adon Riggs 

Website: https://www.leadfreak.ai/

Instagram: https://www.instagram.com/leadfreak.ai/

LinkedIn: https://www.linkedin.com/in/adonrigg/?originalSubdomain=ca

Email: adon@adonrigg.com 

Want to level up your operation?

Visit HospitalityCleaning101.com — home to 120+ practical, no‑nonsense articles on cleaning, sanitation, and chemical management built specifically for hospitality and food service pros.

If you’re looking to break into the hospitality market, check out the consulting page to see how Jerry partners with manufacturers and distributors to build real traction and real revenue.

Jerry Bauer
Hospitality Cleaning 101
Jerry@hospitalitycleaning101.com

Want to level up your operation?

Visit HospitalityCleaning101.com — home to 120+ practical, no‑nonsense articles on cleaning, sanitation, and chemical management built specifically for hospitality and food service pros.

If you’re looking to break into the hospitality market, check out the consulting page to see how Jerry partners with manufacturers and distributors to build real traction and real revenue.

Jerry Bauer
Hospitality Cleaning 101
Jerry@hospitalitycleaning101.com

Episode Summary

Hopefully, you understand Ralph’s philosophy that the process of hiring a middle manager to work in the Housekeeping Department is much more than giving them a “ring of keys.”

New managers are eager to learn and assist in upgrading and maintaining their facilities regarding cleanliness and sanitation. First, however, owners and upper managers need to give them the mental tools to do the job adequately. 

Housekeeping Managers have many departments and duties that might fall under their umbrella.

This might include and is not limited to :

·         Laundry Facility

·         Floor Care Program

·         Daily Housekeeping of rooms

·         Cleanliness of public restrooms

·         Cleaning of Offices of Staff

·         Cleaning of Common Ground & Employee Break Room

Ralph has designed different online and in-person training for not just the Housekeeping Department however helps the Administrator to get their CEU Certification.

Ralph can be contacted at info@ralphpeterson.com

www.ralphpeterson.com

Twitter - @RalphPeterson08

Want to level up your operation?

Visit HospitalityCleaning101.com — home to 120+ practical, no‑nonsense articles on cleaning, sanitation, and chemical management built specifically for hospitality and food service pros.

If you’re looking to break into the hospitality market, check out the consulting page to see how Jerry partners with manufacturers and distributors to build real traction and real revenue.

Jerry Bauer
Hospitality Cleaning 101
Jerry@hospitalitycleaning101.com

Many people are reluctant to clean their homes and workplaces because they feel it is time-consuming and tedious. However, when renting places and coming out of the pandemic, you need to put your best foot forward to get protect your guests and get great ratings.

In this amazing episode, Jerry Bauer, podcast host, and Sales Consultant of ChemStation Boston, interviews Sean Kemper. Sean is the owner of ETI solutions and Kemper Industries, which focuses on helping vacation & short-term rentals understand the cleaning process.

Sean shares how Kemper industries formulate and manufacture their chemicals and how they sell their products. Moreover, he shares how the Drop n Go program helps transport their products and how it helps their clients operate on a small budget by using minimal cost-efficient products.

Time Stamps

[00:02] Introduction to the episode

[00:44] What’s in for you in today’s episode

[02:01] What Kemper industries deal with

[02:09] Why Sean moved from Ecolab to Kemper industries in Alabama 

[03:13] How Kemper industries sell its products 

[03:55] How his father started Kemper industries 

[05:55] The end-user of the industry’s products 

[06:20] How Vacation Rental Housekeeping Professionals (VRHP) has enabled him

              to get new distributions and grow their industry 

[07:24] Kemper’s carpet care services 

[07:51] The effect of COVID-19 on the chemical and cleaning industry that deals

              with vacation & short-term rentals

[10:18] The ETI disinfecting company he started during COVID-19 pandemic 

[11:16] The performance of the ETI company after the COVID-19 pandemic 

[16:22] The services his companies offer to hotels and casinos 

[17:14] How Kemper industries formulate and manufacture their chemicals 

[18:19] The geographical region served by Kemper industries 

[18:42] How the Drop n Go program that he built works

[19:51] The products available in the Drop n Go program 

[22:03] Sean’s mentors in business 

[23:11] How to connect with Sean 

[24:35] Jerry Bauer’s gift for the audience 

 Follow Sean Kemper on;

• Website: http://www.kemperindustries.com/
• Linkedin: https://www.linkedin.com/in/sean-kemper-51958312/
• Facebook: https://www.facebook.com/KemperIndustriesInc
• Instagram: https://www.instagram.com/kempercleaningproducts/

For cleaning, disinfecting, and specialized solutions: https://etisolutions.co/

More Information

To listen to more amazing podcast episodes by Jerry Bauer: https://www.hospitalitycleaning101.com/podcast/

For the latest blogs on hospitality cleaning:https://www.hospitalitycleaning101.com/

Want to level up your operation?

Visit HospitalityCleaning101.com — home to 120+ practical, no‑nonsense articles on cleaning, sanitation, and chemical management built specifically for hospitality and food service pros.

If you’re looking to break into the hospitality market, check out the consulting page to see how Jerry partners with manufacturers and distributors to build real traction and real revenue.

Jerry Bauer
Hospitality Cleaning 101
Jerry@hospitalitycleaning101.com

Actual Commercial 50 Years Ago

You've probably also heard the phrase, "you have to spend money to make money." So, of course, we know that throwing down more cash for a product can feel uncomfortable for many people. But sometimes, investing in tools and systems is the best way to achieve your goals.

Think about it this way: sometimes we don't like spending money because we think we should be able to get by with what we already have, right? That's how many businesses feel when they're thinking of purchasing new machinery or even software. But if you're working so hard on manual tasks and busywork, you're spending more time than you need to instead of focusing on what matters, which is increased sales.

If you take a step back and look at how much time and energy you're putting into these tasks, you may find that it makes sense to put some money toward making your job easier to focus on the big picture.

I see people trying to save money daily in the chemical and cleaning industry, which concerns me. But, in the long run, I know these quick savings decisions will cost them more. So I advise my customers and potential customers to ask for advice, which is usually free.

Anybody can and will sell chemicals; however, a simple program with the proper dispensers, regular training classes, reviews, and cost analysis is just a few things needed.

The actual expert treats a customer's money as if it was their own. NO, I don't mean the expert would want to take it from the customer. On the contrary, if the expert was asked whether they would spend their money on an upgrade, newer parts, or a new tool, they reviewed the situation as if they owned the place themself.

Years ago, I removed a green scratch pad from a pump impeller on an older Hobart dish machine. I carried a screen for that model and advised the owner to purchase it for around $35. He laughed and said he did not want to spend the money. He and I reviewed the cost of a new motor together, and he said he was not worried about it. One month later, the engine gave out after the problem happened again. The cost of the new motor was around $700, and the restaurant had to wash the dishes by hand for over two days. From that point on, the owner listened to all of my advice.

In another example, a particular nursing home wasn't using any Neutral Cleaner in their facility and just kept overusing a Quat base product. For people who don't know, this makes your wax soft, creates a dull look, and might save the home only a couple of dollars on chemical costs on one side of the ledger. However, it costs the house a lot because they have to strip and wax more often, spend hours to complete the job, and purchase more wax. So, did they save any money?

When dealing with vendors, ask for their credentials and experience. For example, five years ago, were they selling cars, or have they walked the walk? Have they washed dishes, worked in a laundromat, or applied wax at # AM in the morning?

Hope you like the podcast, and please share your thoughts with me Jerry@hospitalitycleaning101.com.

Blog posts www.hospitalitycleaning101.com

Refillable chemical programs www.chemstation-boston.com

Podcast website https://www.podpage.com/cleaning-processes-with-jerry/

Want to level up your operation?

Visit HospitalityCleaning101.com — home to 120+ practical, no‑nonsense articles on cleaning, sanitation, and chemical management built specifically for hospitality and food service pros.

If you’re looking to break into the hospitality market, check out the consulting page to see how Jerry partners with manufacturers and distributors to build real traction and real revenue.

Jerry Bauer
Hospitality Cleaning 101
Jerry@hospitalitycleaning101.com

In this episode, Jerry Bauer, podcast host and the Account Manager of ChemStation Boston, talks with Bob Natale, Consultant, and Operations Manager at Delaware County Linen. Delaware County Linen is a full-service linen company founded in 1988 to service and support local businesses. Bob started in the commercial laundry industry in 1980 in a uniform rental before migrating to linen supply. He later went to selling in the chemical business, supporting Commerical and On-Premise Laundries.  Bob has 29 years of experience doing commercial laundry. 

 Bob talks about the effects of Covid-19 in the laundry business, the number one problem in washing linens, the impacts of lipstick, and the importance of paying your drivers well as an entrepreneur. He also shares some insights on the exciting things this year. Tune in to learn more on this and many other exciting topics!

 Timestamps

[01:41] About Bob Natale

[04:15] The geographic region that Bob’s services cover

[05:43] How Covid-19 has affected Bob’s business 

[07:43] Does Bob do nursing homes laundry?

[08:13] What Bob does for the spa business

[10:51] The number one problem in washing linens

[12:32] The problem of lipstick

[16:31] The importance of paying your drivers well

[20:35] Exciting things coming out this year

Notable quotes

●       “There is a burden in the hospitality industry. The food prices have gone up, the operation costs have also gone up, and they can’t get help.”

●       “As a company, you have to do what you have to do to survive. However, you will have to look for opportunities to increase your growth.”

●       “When sheets are not washed properly, and you stack them into a fairly confined bin and have oil leftover, it can cause spontaneous combustion.”

●       “Drivers are supposed to be paid well. They are the face of the company because of the day-to-day interactions with the customers.”

●       Importance of Circle of Excellence

 Resources:

https://www.linkedin.com/in/robert-natale-699589ab/

natalebob@outlook.com

Connect with us:

ChemStation Boston

hospitalitycleaning101

Want to level up your operation?

Visit HospitalityCleaning101.com — home to 120+ practical, no‑nonsense articles on cleaning, sanitation, and chemical management built specifically for hospitality and food service pros.

If you’re looking to break into the hospitality market, check out the consulting page to see how Jerry partners with manufacturers and distributors to build real traction and real revenue.

Jerry Bauer
Hospitality Cleaning 101
Jerry@hospitalitycleaning101.com

Visit HospitalityCleaning101.com — home to 120+ practical, no‑nonsense articles on cleaning, sanitation, and chemical management built specifically for hospitality and food service pros.

If you’re looking to break into the hospitality market, check out the consulting page to see how Jerry partners with manufacturers and distributors to build real traction and real revenue.

Jerry Bauer
Hospitality Cleaning 101
Jerry@hospitalitycleaning101.com

Episode summary

Guess what? Organizations are eager to adopt sustainable business practices but still struggle to implement a sustainability strategy, particularly during cleaning. This calls for educating firms on cost-effective technologies for testing cleaning performance in the industry. The guest on this episode highlights the importance of cleaning on human health and protecting the environment. The show first starts with redefining cleaning to protect the health of employees. Next, the show presents the central theme, which is objectively measuring the cleaning performance of surfaces and equipment in offices, schools, and other buildings to remove contaminants. Finally, the show discusses inefficiencies of current cleaning practices and suggests how to adapt available technologies to improve performance.

Stephen Ashkin Bio

In this episode, we talk to Stephen Ashkin, the Father of Green Cleaning. He is the founder and CEO of the Ashkin Group, Sustainability Dashboard Tools LLC, and Green Cleaning University. Ashkin is an expert with over two decades of experience improving health and the environment through green cleaning and sustainability. In addition, he provides details on how firms can measure cleaning performance. In this presentation, Ashkin answers the following questions:

●         Why is it important to redefine cleaning for health? (01:30, 02:25)

●         What is the difference between cleaning for appearances and cleaning for health? (03:44)

●         How do we know when a mop bucket water needs to be replenished? (08:48)

●         Who pays for test kits and equipment? (10:20)

In this episode, we further discussed...

●         Importance of cleaning and disinfection and lessons from coronavirus pandemic (02:45)

●         How to objectively measure cleaning performance by applying technology (04:05)

Additional resources and contact information

●          Link for an article written for IFFA
             http://issatoday.issa.com/?issueID=67&pageID=26

●         https://www.linkedin.com/in/stephen-ashkin-9905869/

●         Ashkin contacts: stephe@ashkingroup.com

Listen and share

Please listen to more episodes related to cleaning by visiting our website and sharing this show on the link below.

https://www.buzzsprout.com/1851071/10257751-metrics-for-cleaning-performance-with-steve-ashkin-the-father-of-green-cleaning.mp3?download=true

Want to level up your operation?

Visit HospitalityCleaning101.com — home to 120+ practical, no‑nonsense articles on cleaning, sanitation, and chemical management built specifically for hospitality and food service pros.

If you’re looking to break into the hospitality market, check out the consulting page to see how Jerry partners with manufacturers and distributors to build real traction and real revenue.

Jerry Bauer
Hospitality Cleaning 101
Jerry@hospitalitycleaning101.com

·         Food, beverage, and chemical industries

·         Company mergers and acquisitions

·         Sales leadership

·         COVID’s impact on business

Andrew Ries of Performance Food Service Chemical Division

 In Cleaning Processes with Jerry, we hear from Andrew Ries, Chemical and Beverage Manager at Performance Food Service. He discusses his career trajectory and various challenges he has faced, from industry consolidation to the new normal in the pandemic. The food, beverage, and chemical industries are not faint of heart.

 Andrew started working in the food industry as a teenager, and he pivoted to panelized housing, but ultimately landed on a career in sales. As the pandemic started, his optimism wavered and he wasn’t himself. He reconnected with himself while earning a certificate in professional sales leadership. Now, Andrew takes what he learned as a CPSL and effectively manages teams and processes. He juggles countless moving parts of the business and puts out fires daily. As a problem-solver extraordinaire, Andrew shares his honest outlook on the industry. He shares his mission to find balance in his life.

 Andrew is most looking forward to the return of food shows. He loves meeting new people, getting new ideas, and seeing innovation and technology. 

  Thank you for listening to Cleaning Processes with Jerry. If you've enjoyed this episode, be sure to subscribe. If you have any questions or comments or would like to become a guest, please reach out to me at jerry@hospitalitycleaning101.com. Visit my Hospitalitycleaning101.com to see over 50 blog posts on a variety of cleaning topics. If you want to support us, share, share, share, and make sure to leave us a rating and review.

MENTIONED IN THIS EPISODE:

 ChemStation 

Performance Food Group 

Performance Food Service  

Diversey 

McDonald's 

Forest Homes 

Gordon Food Services 

BUNN Capital 

Core-Mark 

National Association of Sales Professionals 

Certified Professional Sales Leader

  SEE ALSO:

 Reinhart Food Service 

Reinhardt Legacy Bev Chem

Robert's Foods 

Andrew Ries phone: (570) 898-0154

Andrew Ries email

Andrew Ries on Linkedin

 Fun Fact:

 Andrew got his first taste of leadership at 18 when he worked at McDonald’s.

 Words of wisdom:

 “Running sales and service is like juggling chainsaws”

“The consolidation continues and it's only getting more aggressive.”

“I let my service techs do what they do best. They go out and service our clients.”

Want to level up your operation?

Visit HospitalityCleaning101.com — home to 120+ practical, no‑nonsense articles on cleaning, sanitation, and chemical management built specifically for hospitality and food service pros.

If you’re looking to break into the hospitality market, check out the consulting page to see how Jerry partners with manufacturers and distributors to build real traction and real revenue.

Jerry Bauer
Hospitality Cleaning 101
Jerry@hospitalitycleaning101.com

Visit HospitalityCleaning101.com — home to 120+ practical, no‑nonsense articles on cleaning, sanitation, and chemical management built specifically for hospitality and food service pros.

If you’re looking to break into the hospitality market, check out the consulting page to see how Jerry partners with manufacturers and distributors to build real traction and real revenue.

Jerry Bauer
Hospitality Cleaning 101
Jerry@hospitalitycleaning101.com

In this episode, Jerry Bauer, podcast host and the Account Manager of ChemStation, talks with Ryan Demar, Factory Direct Account Manager at Tennant Company, a recognized leader of the cleaning industry. Tennant is passionate about developing innovative and sustainable solutions that help customers clean more spaces more effectively, addressing indoor and outdoor cleaning challenges. Products include equipment for maintaining surfaces in industrial, commercial, and outdoor surfaces.

 Ryan talks about the fastest-growing markets in the cleaning industry, how the robotics cleaning machines came to life, how they work, the number of times they clean floors, and the robotic rental program. He also shares some insights on the effects of Covid-19 on the company and the future of cleaners. Tune in to learn more on this and other exciting topics!

Timestamps

[01:18] About Ryan Demar

[02:00] The fastest-growing cleaning markets today

[03:03] How long has robotics been out?

[04:52] How the robotic cleaning machine works 

[06:16] The number of times robots clean floors

[07:54] The robot rental program

[10:30] The effects of Covid-19 on the company

[14:01] The future of cleaners

[15:34] The equipments that use little chemicals

Notable quotes

●     “When you first teach a robot how to clean the environment, that is going to be in, you will have to interact with it.”

●     “The minimum time for a robot to clean a warehouse is once a week.”

●     “All technologies have to be the right fit. A screwdriver is a great tool but you cannot use it to nail.”

●     “You cannot use water to clean surfaces with water insoluble materials like grease and animal fat.”

 Resources
Tennantco.com

Linkedin

Connect with us:

ChemStation Boston

hospitalitycleaning101

Want to level up your operation?

Visit HospitalityCleaning101.com — home to 120+ practical, no‑nonsense articles on cleaning, sanitation, and chemical management built specifically for hospitality and food service pros.

If you’re looking to break into the hospitality market, check out the consulting page to see how Jerry partners with manufacturers and distributors to build real traction and real revenue.

Jerry Bauer
Hospitality Cleaning 101
Jerry@hospitalitycleaning101.com

In this episode, Jerry Bauer, podcast host and the Account Manager of ChemStation, talks with Dave Thompson, a Motivational Speaker, Author, Podcaster, Instructor, and The Director of the Academy of Cleaning Excellence. The Academy is a Professional Development and Certification for the cleaning industry. It provides professional development to facility maintenance operations around the globe through live, online, and virtual instruction.

 Dave talks about the biggest challenges facing the cleaning industry in 2022 and how to overcome them, how The Academy of Excellence works, learning versus training, and the generational communication in the cleaning industry. He also shares some insights on his book: The New Generation of Cleaning. Tune in to learn more on this and other exciting topics!

Timestamps

[01:55] About Dave Thompson

[03:43] The biggest challenges facing the cleaning industry in the year 20202

[07:25] How the Academy of Excellence works

[12:50] The generational communication

[14:14] Learning versus training

[15:12] What the cleaning industry can offer the end-users

[20:27] The book: The New Generation of Cleaning

 Notable quotes
●       “There is no facility on the planet that does not need cleaning services.”

●       “It is more important for you to understand what you are doing before you try to implement it.”

●       “The most valuable resource an operation has is an engaged employee.”

●       “We are dealing with five different generations in the cleaning industry today. They all learn and communicate differently.”

Resources

Website: https://academyofcleaning.com/

Email: dthompson@academyofcleaning.com

LinkedIn: https://www.linkedin.com/in/davethompson1/

Connect with us:

Work Website www.chemstation-boston.com

Blog www.hospitalitycleaning101.com

LinkedIn https://www.linkedin.com/in/jerry-bauer-596b627/

Instagram https://www.instagram.com/brewerychemicalguy/

Twitterhttps://twitter.com/HClean101

Want to level up your operation?

Visit HospitalityCleaning101.com — home to 120+ practical, no‑nonsense articles on cleaning, sanitation, and chemical management built specifically for hospitality and food service pros.

If you’re looking to break into the hospitality market, check out the consulting page to see how Jerry partners with manufacturers and distributors to build real traction and real revenue.

Jerry Bauer
Hospitality Cleaning 101
Jerry@hospitalitycleaning101.com

Cleanliness is undoubtedly one of the most important factors in the hospitality industry. In the past few years, numerous studies have been conducted to determine what you can do in your facility for guests to really feel the cleanliness from their perspective. If you take a look around the cleaning industry today, you will see that trends are shifting toward an organization’s brand being reflected in their clean and well-maintained facilities.

 The industry today is being challenged and driven by the basic needs of our customers. By keeping in close contact with your customers, you can fully understand the needs and requirements that have to be met. With knowledge and expertise, you can deliver superior service and products at competitive prices, time after time.

About Jeff Cross

Jeff Cross is the Media Director of ISSA, the leading trade association for the cleaning industry worldwide. Its membership includes 10,500 distributors, manufacturers, manufacturer representatives, building service contractors, in-house service providers, residential, and associated service members globally. ISSA produces the largest cleaning-industry trade shows and conferences in the world, including the annual ISSA Show North America.

 Other exclusive ISSA offerings include its popular Web site, ISSA.com; educational products and services; industry certification standards; its'​ industry-leading ISSA Today magazine; electronic and printed newsletters, periodicals, and buyers guides; and legislative and regulatory services that specifically focus on the professional cleaning industry.

Benefits of working together in the industry today

“Covid-19 has enabled us to work together in the cleaning industry now more than ever.”

 As cleaning industry professionals, our mission is to ensure that businesses receive the highest quality, most cost-effective services possible. This starts internally by ensuring that each of our employees is supported and empowered to succeed both personally and professionally. A safe work environment is critical in ensuring our success as a leading janitorial service company. 

To keep our employees safe and healthy, we must put measures in place to continuously improve the safety and health of everyone who works for us, as well as those who work with us.

The problems facing supply the chain today

Supply chain management can be a huge issue for companies in certain industries, and that remains true today. The supply chain is key to a company’s success. The ideal solution needs to provide real-time order fulfillment, cross-department collaboration, and better inventory management.

The problems with the supply chain can be because of a lack of raw materials or manufacturers are making the products, but everyone is ordering more than what they need. Shortage of labor also causes problems with the supply chain. The inability to take one product from one place to the other.

The importance of washing your hands

Why Wash Your Hands? The importance of hand washing though it seems like such a simple activity, hand washing is an important part of disease prevention. The germs that live on our hands can cause sickness if they find their way into our bodies.

Your hands touch many surfaces, and you may not even realize it, so it's important to wash your hands frequently. Help stop the spread of harmful germs by washing your hands with soap and water for at least 20 seconds using the CDC recommended method: Wet, Lather, Scrub, Rinse, Dry.

Want to level up your operation?

Visit HospitalityCleaning101.com — home to 120+ practical, no‑nonsense articles on cleaning, sanitation, and chemical management built specifically for hospitality and food service pros.

If you’re looking to break into the hospitality market, check out the consulting page to see how Jerry partners with manufacturers and distributors to build real traction and real revenue.

Jerry Bauer
Hospitality Cleaning 101
Jerry@hospitalitycleaning101.com