Start with zones
Separate guestrooms, washrooms, shared spaces, laundry and kitchens. Each has different materials, soils and equipment; one product need not serve them all.
Simplify the operating list
Create a concise list for the team. Record the product, its assigned area and supplier-defined preparation. Avoid duplicate products without a clear operating need.
Review the trial
Before wider use, assess material compatibility and operating conditions under product instructions. Gather supervisor feedback on application and quantities used.
General guidance, not preparation instructions for a specific product. Product labels, documentation and local requirements take priority.
Explore the range
