I've always been struck by the parallels between
the Iron Chefs on the Food Network and the technicians at a true
quality cleaner.
The iron chefs are all skilled technicians. They know how to
combine ingredients, flavors, seasoning, processes, craftsmanship,
equipment and facilities to create near perfect dishes.
They know. They don't punt.
At a true quality cleaner, skilled technicians know how to
combine cleaning agents, processes, craftsmanship, equipment and
facilities to produce the very best in garment care.
They know. They don't punt.
An ordinary cleaner, by contrast, is like an apprentice short
order cook at Denny's®. Toss a piece of frozen meat onto the grill,
sprinkle with A-1 Steak Sauce and pray that the result meets the
customer's minimum expectations.
When you don't know, punt.
How can I help you?