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Anywhere food gets cooked under a hood
Any kitchen with an exhaust hood has a cleaning schedule its insurer and fire marshal expect it to keep, and that covers a lot more than restaurants — hotels running breakfast service alongside a banquet kitchen, hospitals and senior living, schools and universities, country clubs, breweries and taprooms with a kitchen behind the bar, corporate cafeterias, casinos, and ghost kitchens sharing a duct run with three other operators.
If someone has told you their last cleaner left grease behind, showed up without notice, skipped the rooftop fan, or handed over a report with no photos in it, that is the conversation worth passing along.
After you send it over
We reach out within one business day, walk the full system — hood, ductwork, fan and rooftop unit — and give them a written quote measured against NFPA 96. If they are already under contract with someone who is doing right by them, we tell them so and leave it there. Your introduction does not turn into a sales campaign, and your name does not get spent on a hard pitch.
Most of our work in Northeast Ohio started with somebody who had already watched us clean a system and mentioned it to a colleague — a GM passing our name to another GM, or a fire suppression tech telling an account he has serviced for years. That is usually how a kitchen with years of grease packed into the ductwork gets handled before it turns into an insurance claim.
What they get when they call us
You are putting your name on this, so it is fair to know what happens on the other end. Our technicians are W2 employees, trained to NFPA 96 standards and background-checked, not a crew subcontracted for the night. We clean hood to rooftop fan including the ductwork most cleaners skip, and every job closes with a dated before-and-after photo report and a certificate a fire marshal or insurance carrier will accept.
Where a system cannot be brought back to bare metal, we put that in writing and show them why rather than certifying past it. That distinction is what protects an operator when a claim gets reviewed.
Thank you for thinking of Kitchen Guard
If your referral becomes a customer, we’ll send you a little thank-you for helping us grow.
Questions people ask before they send one over
No. If you know a kitchen that needs the work, send it over.
That is enough. Everything on the form is optional except how we reach you — we would rather have a partial referral than none at all.
Only if you want them to. Tell us on the form and we will either mention your name when we call or leave it out entirely.
As many as you like. There is no cap and nothing to track — one submission per business is all we need.
We check before we reach out and we will let you know, so you are never put in the middle of a conversation that is already underway.
There is no bonus program and no points to keep track of. If a referral turns into business we will say thank you properly, we would just rather it be a nice surprise than a transaction.
