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....
If you’re running a commercial kitchen, cleaning isn’t just about staying tidy. It’s about staying open. Health inspectors, fire marshals, and insurance providers are all looking at how well you maintain your space and how often. Still, one of the most common...
Did you know that 48 million Americans get sick from foodborne illnesses each year? That's 1 in 6 people. Behind that staggering number are real people – customers who trusted restaurants to serve safe food, employees who lost work hours, and business owners who faced...
The health inspector drops by for a surprise visit during your busiest catering week of the year. A potential client asks for an impromptu kitchen tour while discussing a major contract. Your star chef threatens to quit because of persistent equipment failures. These...