What should I check before buying a kitchen hood cleaning business?

Hood and exhaust cleaning serves commercial kitchens, so the business rises and falls with restaurants. Contracts, schedules and paperwork tell most of the story. Because the work is often done overnight, you also depend on a crew that is hard to supervise. Review the records first, then meet the people who carry out the work, and see a few jobs for yourself.

Contracts and cleaning schedules

Ask for every client agreement, the cleaning schedule it sets and how long it runs. Check who can cancel and on what notice, and whether a contract can be assigned to a buyer or needs the client’s consent. Your lawyer should read the key ones. Ask how schedules are tracked so no client is missed, because a missed visit is the type of failure a customer remembers.

Churn and client mix

Restaurants open and close often, so ask how many clients the company lost in recent years and why. A list full of independent restaurants behaves differently from one with chains, hotels or institutions. Look at how concentrated the work is and how new clients are found, whether by referral, bidding or cold outreach.

Records, crews and equipment

Ask to see service reports and before-and-after photos for several clients, and how they are stored. Find out how the overnight crew is scheduled, trained and supervised, and who holds the keys and alarm codes. Inspect the pressure washers, vans and tools. Ask how the company deals with fire-suppression firms, who may refer work, and whether those ties will carry over.