Finding a Pressure Washer in St. Cloud, FL

finding the pressure washing service

Finding a Pressure Washer

So you’re thinking about getting the outside of your place power washed? Wondering how to go about identifying a good pressure washing company?

I’m going to blog today on tips for finding a the pressure washing service you deserve. I know, it’s not exactly on the subject of coffee shops, but there is a real connection.

I have my place pressure washed once a year, and I just had it done, and it occurred to me that I might have some good information to pass on to you on the subject. So that you don’t have to re-invent the wheel, so to speak.

Step One is to ask your neighbors for suggestions. It doesn’t matter if you own a house or a building or a shopping mall or a yacht. There are people who probably occupy similar spaces near you, and I call those people your neighbors. Ask whomever is in your general proximity for their suggestions.

Step Two is to call your local Chamber of Commerce. Usually a business has to undergo a certain amount of vetting to qualify as a member of the local Chamber, so you can have some confidence that you’ll get a company that’s reputable and reliable.

Step Three is to visit a directory that’s either public, like Yelp or Manta, or a directory that you are a member of, like Angie’s List, for suggestions on power washers and pressure washers.

Step Four is to run a Google search on power washers near me or pressure washers near me or pressure washer st cloud. You can also search related terms, like driveway cleaning st cloud or roof cleaning st cloud or sidewalk cleaning st cloud or concrete cleaning st cloud. Other possible search terms are exterior cleaning st cloud or building wash st cloud.

Once you come up with a short list, call them up and ask them several questions:

1.      Are you taking new business?
2.      Do you do _________ (sidewalk cleaning, driveway cleaning, house washing, whatever)
3.      Do you give onsite estimates?
4.      Do you pre-treat or post-treat?
5.      Do you use chemicals in your cleaning process?

6.      Are you licensed and insured?

You may not intuitively think to ask if a company uses chemicals. Unless you are violently opposed to the use of chemicals, I recommend going with a company that does a pre-treat and post-treat with a chemical solution. Typically this solution is a bleach and water mix with probably a surfactant thrown in to break surface tension and kill mold.

If you have heavy mold on concrete, it won’t come completely clean just pressure-washed with water. The mold needs to be killed first and then removed with pressure washing.

Some molds are extremely stubborn, like the variety that appears in very black or dark green spots on concrete, or yellow spots on clay tile. This kind of mold usually requires pre-treatment, pressure-washing, and post-treatment with high pressure.

So I do recommend going with a company that has a chemical solution in its arsenal of weapons for attacking mold and grime. You will be happier with the end result, and it will stay cleaner longer because the mold has been killed all the way down to root level.

With the above information, you should be able to find a company that will take care of your exterior cleaning needs and leave you highly satisfied.

Coffee Shop Safety Tips

Safety is something you need to give a lot of attention to if you own a coffee shop. The product you sell is served hot, and that can be problematic. You want to serve your clients as fast as possible, and you still have to ensure you take adequate time to cover all the aspects when it comes to safety.

There’s various equipment required to run a quality coffee shop. You also need to have a training program in place, which ensures every device is operated as it should. This is one of the best ways to enforce safety and prevent accidents.

The coffee shop can get hectic at certain times of the day and every member of the staff needs to be ready. When setting up the equipment in the shop, you need to ensure that no employee will get in the way of the other when serving the customers. So, arrange everything efficiently and ensure all cords are out of the way.

Reducing the overhead costs of the coffee shop may be a goal, but there are somethings you’ll need to pay for to ensure high quality. This includes the cups and lids you use to serve your coffee. They need to be insulated and durable. The last thing you want is customers complaining about how hot the coffee cups are to carry. You can also use collars or sleeves for an extra layer of protection.

While the cup lids have to be safe for use, they ideally have to be convenient. So, think of how you can offer both. An option is to give your customers lids that have a slider in place. This enables them to close the cup after taking a sip.

There are also some safety hazards that you will need to implement for coffee shop safety. So, put signs after the floors have been washed to make people aware. Also, put mats in front of the shop so that people do not track as much debris from outside.

Focusing on coffee shop safety is essential. You want both your staff and customers to be comfortable in there. The nature of the business presents accident potential, and it is your responsibility as the owner to prevent them as much as possible. The last thing you want is lawsuits for burns and slips and falls, especially if you have just started the business.

coffeeshop safety

Air Duct and Commercial Hood Cleaning Process

Indoor air tends to get more polluted than outdoor air, and this can lead to some serious health issues. Professional cleaners use top of the line equipment to clean air ducts and exhaust hoods in commercial settings. These services help decontaminate the exhaust hoods and air ducts by removing the odor, dust, and other allergens.

For a restaurant owner, cleanliness is crucial in running a successful business. Spending time and money on the interior decor and food quality without considering and taking proper initiative towards a healthy environment will only lead to an unhygienic indoor environment and unsatisfied customers. Inspections at least twice a year should be conducted to ascertain a safe, clean and healthy indoor space.

Exhaust Hood Cleaning

As mentioned above, a dirty exhaust system can take a toll on your business. It needs to be well-maintained and regularly cleaned to ensure a healthy and safe environment. Without ideal care and maintenance, exhaust hoods could lead to:

-Germ breeding sites
-Grease buildup which is a fire hazard

As such, cleaning the exhaust hoods is a vital precaution against fire in the restaurant’s kitchen. Regular cleaning includes:

-Maintenance of the fan
-Removal of grease
-Cleaning Ductwork areas
-Removal and replacement of filters

hood cleaning

If you wish to maintain a healthy and safe environment in your commercial kitchen, it’s advisable to hire exhaust hood cleaning experts.

Air Duct Cleaning

Just like hoods, dirty air ducts in the kitchen environment can cause fire hazards. Professional cleaners utilize the best practice and standards to extract debris from the vents and ducts.

The regular cleaning process usually includes:

Duct Inspection

This is done to assess the type and amount of cleaning work needed as well to check leaks in the ducts.

Negative Pressure Creation

This is done to get rid of the debris and dust from the ductwork. Large portable vacuum collection gadgets are utilized by experts to achieve the same.

Dislodging the Debris

Various devices like vacuum cleaners and rotating brushes are used for the cleaning process. This activity is usually done after creating negative pressure, and the devices suck the debris from the ducts to the huge collection device.

Cleaning the Whole Duct System

This is done to ensure a thorough cleaning process.

As per the National Air Duct Cleaners Association (NADCA), the whole cleaning process for the air ducts takes about 3 to 5 hours. Also, the cleaning professionals apply industry standard practices to ascertain a careful and thorough cleaning process.

How to Buy Restaurant Equipment

restaurant equipment

Buying restaurant equipment is a huge investment. Do thorough research if you want to buy exactly what you need. Successful restaurants have the best equipment. Therefore, choose the right equipment if you want your restaurant to be successful.

Here’s how to buy the right restaurant equipment.

Buy What You Need

What is your menu? Planning the menu helps when choosing equipment for your kitchen. Focus on the menu items. And buy the equipment you need. Do not spend money on the equipment you think you will use in the future.

Determine the output you need from each equipment and buy the right size. Do not under-size because it slows down the service which will anger your customers. Large equipment costs thousands of dollars, but you may never use them. Avoid them.

Check the Warranties

Check the warranty before buying restaurant equipment. Manufacturers back their products. If equipment breaks down, it can cost a lot of money to repair or replace it. Learn about the standard and the extended warranties of the equipment you want to buy.

Check maintenance and the things that can void the warranty. Keep these things in mind when you are comparing the prices of kitchen equipment. Choose equipment with a better warranty.

Inspect the Equipment

When you receive the restaurant equipment you bought, inspect it immediately. Check if all the pieces are there and make sure that the equipment is working properly. Do not sign for the equipment if it is not working properly.

The manufacturer can package the equipment properly. However, it can get damaged during shipping. If this happens, the transport provider is responsible for replacing or repairing the damaged equipment.

Know Your Utilities

Know the location of every utility outlet in the serving area and your kitchen. This includes the gas, water, and power outlets. Know the details of every equipment you want to buy. For example, for water, learn the incoming water temperature and water pressure.

Some of these things can be changed in the future. Therefore, it is important to know these changes ahead of time. Because they can help you plan out the timeline and the budget.

Long-Term Costs

Consider the utility costs when buying restaurant equipment. For example, ice machines and coolers work harder during summer. They will spend more energy. Buy energy efficient equipment because they can lower the utility cost.

Last, but not least, consider the repair cost. Most people neglect their equipment. This increases repair cost. Maintain your equipment properly if you want to lower the repair cost. Buy restaurant equipment that will last for a long time.

Who Dreamed Up Coffee?

dreaming of coffee

I think it’s interesting that tea and coffee are pretty much universal beverages.

Why tea and coffee? How did tea and coffee get invented? Who thought to pick red berries off of a bush and put them in a place to dry them out, and then remove the outer dried skin and extract the bean inside, and then roast it, and then crush up that roasted bean, and then run hot water through it, and then drink the result?

I mean, really! That’s a long process that at any single point could have been done badly or had a step omitted and coffee as we know it now just would not have happened.

And with tea, the same thing. Who thought to pick a plant and dry it out and run a bunch of hot water through it and then drink that water? Really? How bizarre!

The fact that coffee and tea exists in different forms the world over is also amazing. Either multiples of people went through the same crazy process I described above (how, I don’t know) on completely separate continents, or one person took the idea from one continent to another and spread the joy that way.

However it happened, I know that I can enjoy a cup of tea or coffee pretty much anywhere in the world.

True, it has different faces and presentations.

I remember when I visited Europe for the first time, I was truly shocked at the size of the coffee cups in the cafes and homes. Or rather, the amount of the coffee served in the small coffee cups. It seemed like just a few tablespoons. And no refills!

Coming from the U.S., where at any restaurant or home you get served a big old mug filled to the brim with coffee, followed by as many refills as your little heart desires, the contrast with the European cuplets with their few tablespoons of beverage was almost laughable. Until you got the bill, of course, at which point nothing was funny.

I think South American coffee more closely resembles European coffee than American coffee. I understand that it’s served in little tinto cups and is thick and strong.

Come to think of it, I think American coffee is the only place where it’s served in such large portions with endless refills. I kind of wonder about that, too. Is that because we just do everything large? Or because we are generous? Or because we’re greedy? Who knows. But it’s kind of interesting to think about.

Well, that’s about my sum total of thoughts for now on the subject of coffee and tea.

Except for one last one: it doesn’t matter what country I’m in, I love to try its particular versions of coffee and tea. Every place serves it slightly differently, and it’s fun to experience them all.

Iced Coffee, Hot Tea

iced coffee hot tea

I never used to be a fan of iced coffee. For years, the thought of iced coffee was totally unappealing. Then a few years ago I experienced an iced coffee from someplace like Dunkin Donuts or McDonalds. It was the kind of iced coffee that was doctored up with caramel or vanilla, sweetener, and lots of cream.

Wow, after that I had a whole different relationship with iced coffee. It was like, iced coffee? Oh, definitely, yes, please!

Then I ran into someone who makes his own iced coffee at home every morning. Really? I said. How do you make it?

And then I got a quick-and-dirty tutorial.

1) Brew a pot of good strong coffee
2) Add your choice of sweetener to the pot while it’s still warm
3) Refrigerate the pot
4) When cold, pour over ice in a glass
5) Add creamer to taste
6) Enjoy

Now I make my own iced coffee at home almost every day. And I make them for my friends. They are ridiculously easy to make, and everyone loves them!

I serve iced coffees at my coffee shop. Lots of people like them.

I have always, always been a fan of tea. Probably because I grew up in a then-Commonwealth country and the British/Australian influence was very strong. Afternoon tea was de rigueur. My parents had many British and Australian friends, and any time we stopped at their houses for a visit, or dropped by their places of business, we were always offered a cup of hot tea. And most of us drank it with milk.

So now I’m still a huge fan. I have a whole array of teas at home. Spiced chai, Earl Grey and Constant Comment are my top three favorites. Lately, though, I’ve added lemon chamomile to my selection, and I enjoy drinking that in the afternoon or at night.

I was given a nice diffuser for a gift, and with it came a couple of bags of loose tea ordered from a tea and coffee purveyor.

One of the bags of loose tea contained Earl Grey, and I have to say, that was not your mama’s Earl Grey. This stuff had whole, albeit tiny, purple flowers that made up the special spice blend that gives Earl Grey its characteristic flavor. That loose tea, when run through the diffuser, yielded the best tea ever. You could really taste the nuances and subtleties of flavor.

I did find that I couldn’t add water for a second round after I’d already used the diffuser for one cup. This is because the mechanism at the bottom of the diffuser that would let the tea out would get stuck open. Tea leaves would get into the outlet area and keep the small sealing piece from dropping all the way down and sealing.

Anyway, that was great tea, and I have strived to always offer the best of the world’s teas to my customers. Just because we’re in a small town doesn’t mean we have to compromise on quality of our consumer goods!

Comparison Visits

comparison shopping for coffee

Whenever I’m visiting another city or town, I’ll always check out as many of its coffee shops as possible. I want to get ideas on how other people are running their shops. I never want my place to become static or stagnant. If I deliberately choose to leave things the way they are running, that’s ok, because it’s intentional. But I don’t want to let things run ad nauseum out of complacency of inattention.

I visited a coffee shop in a little town in Tennessee. The shop was called Poet’s (not starbucks). (I never found out why; I also never asked.) A bit of an unusual feature of that coffee shop was the high counter that ran across the store front, right in front of plate glass windows that ran floor to ceiling and extended across the whole front of the store.

So when you walked up to Poet’s, you saw through the glass store front to this long counter and people sitting at it facing the store front and the street. Usually they were engrossed in something—their laptop or their phone, or occasionally a book. Or sometimes in a conversation with another person.

Outside the glass store front was the sidewalk, and there were several café tables there in front of the windows. People inside at the counter could basically look down at the tops of the heads of patrons sitting at the café tables.

That counter/bar that ran along the glass store front is not something I’ve seen in any other location.

Another interesting thing about this coffee shop is that it had a back room. So you could take your coffee and snack and sit at any of the tables in that back room. The thing is, you wouldn’t know it was there unless you used the restrooms, which were located between the main front room and the back room.

I was surprised when I went to use the ladies’ room and saw that just beyond it was another whole room. It had a different feel from the front room. There were no windows and instead the back walls were lined with book shelves full of books.

For some reason it was much quieter back there. Almost felt like a library. All the people in that room were either studying or reading or working on their laptops. No one was sitting having conversation. It was almost like everyone knew that that was not the room for sitting and chatting. That was the room for quiet and solitary activity.

Those were the two distinctive features of Poet’s—the high front counter and the separate back room.

The other aspects of Poet’s were similar to many coffee shops. There were wooden tables with chairs, there were some couches and easy chairs, there was a normal selection of hot and cold coffees and teas, there was a small but reasonable offering of food items, and there was a display area with Poet’s mugs and local handmade jewelry. The ceilings were high; the floors were wood with a few rugs; the lighting was comfortable—not too bright and not too dim.

So I came away from my visit there with the two ideas of the back room, the glass store front, and the high counter against that store front.

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