Turning “good enough” into measurable performance
For years, cleaning performance has been judged largely by experience, visual appearance, and customer feedback. If complaints are low and ...
Turning CIMS into a competitive advantage
When Adam Klotch talks about what it takes to run a world-class cleaning operation, he doesn’t start with equipment or ...
Built to last with plenty of growth on the horizon
When R.J. Schinner Sr. returned home from World War II and founded his Wisconsin-based redistribution company in 1951, the idea ...
Too Busy for Complicated: Why Simplicity Is Essential for Food Service Sanitation
The food service industry is operating under a new level of pressure that is reshaping how restaurants operate, how teams ...
Hantavirus and Beyond: Is the Cleaning Industry Ready for What’s Coming?
Biohazard incidents can happen anywhere—schools, offices, healthcare facilities, public spaces, transportation hubs, and commercial buildings. When cleaning professionals encounter blood, ...
Hantavirus: Rats + Mice = Cleaning
A cruise ship is currently experiencing an outbreak of hantavirus. According to the World Health Organization, the type of hantavirus ...
Sofidel at 60: How a Family-Owned Tissue Company Built a Global Legacy
When Emi Stefani and Giuseppe Lazzareschi founded Sofidel in 1966 in Tuscany, they were building more than a tissue company. ...
Visible Cleaning: Redefining Food Service Standards
In today’s food service environment, cleanliness is no longer judged solely by what happens behind the scenes. Today, it is ...
Rethinking the Floor: How Automation Is Changing Healthcare Cleaning
In a healthcare facility, no surface can afford to be overlooked—including the floor. Yet floors remain one of the most ...
Leviant Brings UVC Innovation—and a Personal Mission—to the ISSA Healthcare Surfaces Summit
For David Eigen, the fight against healthcare-acquired infections is not abstract. It is personal. When Eigen was 17, his father ...

















