You check your kitchen. Everything looks spotless. You trust your crew. Maybe you even get the exhaust hoods wiped down every so often. So why are some buildings suddenly hit with roof leaks, ruined equipment, or even kitchen fires, seemingly out of nowhere? What if...
When it comes to running a safe, compliant, and efficient commercial kitchen, few things matter more than a clean exhaust system. Fire marshals, health inspectors, and insurance providers all agree that your exhaust hoods, ducts, and fans need regular attention. If...
Running a busy restaurant in Detroit means paying attention to dozens of details most guests never see but if you overlook grease trap maintenance, your whole operation could come to a sudden halt. Grease trap cleaning in Detroit is not only required for health code...
When it comes to keeping your business spotless and your kitchen up to code, not all cleaning companies are created equal. The difference between a truly clean workspace and a half-hearted wipe-down often comes down to choosing the right commercial cleaning provider...
Ask any Chelsea restaurant owner about the kitchen’s hardest-working equipment, and you’ll hear one answer again and again: the hood. It’s easy to take for granted - until it isn’t. Grease buildup, odd smells, and sudden repairs? They always seem to show up when...
Every commercial kitchen deals with grease but not every operator deals with it properly. Traps fill up, drains back up, and if you’re not ahead of it, a simple mistake turns into a health code violation fast. If you operate a restaurant in Detroit, grease trap...
If you run a restaurant, you know this already: it’s not the big things that trip you up. It’s the small, overlooked ones—the ones like grease traps. You’re juggling food orders, staffing, suppliers, and the day-to-day chaos of kitchen service. The grease trap? It’s...
From April 29 to May 1, our team at D Poole participated in the 86th Annual Conference & Exhibit Show in Grand Rapids. This premier event brought together experts in operations, vendors, and decision-makers committed to maintaining efficient, clean, and safe...
Grease is unavoidable in a commercial kitchen, but when it spreads beyond the cookline, it becomes more than just a cleaning issue. It starts to affect ventilation, airflow, energy usage, and even food safety. One of the most overlooked areas where this happens is the...
The aroma of sizzling garlic, freshly baked bread, or a rich curry simmering on the stove can be comforting and mouthwatering. But when those smells linger long after the meal is over, they’re less pleasant and more of a persistent reminder of last night’s dinner....