Multi-Location Kitchens: One Cleaning Standard for Every Store

Ask a multi-unit operator for their hood cleaning records and you often get a drawer: different cleaners per store, different formats, gaps nobody can explain, and an insurance renewal that turns into archaeology. The cleaning itself is rarely the problem — the record is.

What one standard looks like

Every location on a frequency matched to its own cooking volume. Every visit producing the same documentation package: certificate, dated sticker, before-and-after photos, scope notes. Every store's next-due date visible in one consolidated history that an area manager — or an underwriter — can read in two minutes.

Why insurers and franchisors care

Commercial kitchen policies assume NFPA 96-frequency cleaning. Franchisors audit it. When a claim or an audit lands, the operator with a continuous, uniform record is in a fundamentally different position from the operator with the drawer.

Built for how groups actually run

Our maintenance programs were shaped by facility work — Eagle already services kitchens as a subcontractor for national facility companies, where one documentation standard across sites is the whole point. The same discipline is available directly: one call, one schedule, one record, every store inspection-ready.