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For franchise and operations teams

How do you keep every kitchen on one standard?

Simmons plans commercial oven and kitchen equipment cleaning for franchise groups with more than one site. Start with a location list, equipment inventory and closing windows so each store has a clear scope, a responsible contact and an agreed handoff before the next shift.

Stacked stainless steel pizza ovens with wire conveyor belts
Equipment details matter at every location.
01

How do you organize cleaning across several locations?

Start with one location register that lists addresses, store contacts, oven models and service windows. Group sites by geography and equipment needs, then confirm dates with each manager. A shared plan helps the operations team track what was agreed, what was completed and which locations still need attention.

A 2-store owner and a larger regional group need different routing. Tell us about internal purchasing requirements, invoice references and escalation contacts. We discuss the available coverage and service schedule before promising a rollout.

  • Build an equipment and address register.
  • Confirm a pilot scope and handoff.
  • Review findings before planning the next group of sites.
02

Can every store use the same cleaning scope?

Use a common standard with site-specific details rather than assuming every store is identical. Oven models, hood access, landlord rules and accumulated deposits can vary across a group. Keep the required outcome consistent, but record each site’s equipment and access limits so the quote matches the work.

A conveyor oven added during a remodel can change the service window. An older store may have fixed equipment where a newer kitchen has better access. Capture these differences early so district managers do not discover missing scope on the night of service.

Photo montage of commercial oven equipment and a person working beside an open oven
Equipment and service views from the Simmons photo archive.
03

What records should an operations team keep?

Keep the approved scope, scheduled date, site contact, completed-work notes and unresolved issues for each location. Add the next review date based on actual buildup and equipment instructions. These records support internal follow-up, but they do not replace regulatory inspections, specialist repairs or the store’s daily food-safety logs.

Give each location the same simple handoff format. Separate a missed-access issue from an equipment fault and from a cleaning task that was completed. That distinction makes the next action easier for a district manager to assign.

04

Where can a multi-location group request coverage?

Simmons is based in Atlanta and serves Georgia, South Carolina, North Carolina, Mississippi, Tennessee, Texas, Alabama, Virginia, Delaware and Florida. Send your complete location list for a coverage review. A listed state does not promise a same-day visit, a local branch or an available date for every ZIP code.

Use our service-area pages to prepare location-specific access details. For locations outside the listed states, call the team to discuss the request. We confirm availability and travel arrangements before you commit.

Let’s talk about your kitchen

What can we take off your list?

Tell us what you run, where you work and when your kitchen can be released. We’ll take it from there.

Call 866-377-9225Get a quote