This is a turnkey entry into a government enforced niche business that every restaurant in the U.S. is required to clean their restaurant kitchen exhaust system, or they will be shut down.

Commercial kitchen exhaust hood cleaning and related restaurant services are mandated by fire inspectors, health departments, and insurance carriers under NFPA 96 and related codes. Restaurants that do not comply face fines, shutdowns, or loss of insurance. That makes this a non-optional, repeat service industry with predictable revenue.

We are offering the complete business knowledge, certification, and mentorship system to build a $1M+ restaurant services company with just 50–100 accounts — not hundreds or thousands.

THE OPPORTUNITY:

Build a one-stop restaurant services business serving:
Exhaust hood cleaning
Cooking appliance cleaning
Nightly restaurant janitorial services
Pizza oven cleaning (wood-fired & conveyor)
Disinfection & compliance services

Services are required every 30–90 days, creating automatic recurring revenue. Clients include restaurants, schools, hospitals, hotels, and institutional kitchens

WHAT YOU ARE BUYING:

Proven systems used by thousands of operators nationwide
Industry-recognized certification required to win contracts
Step-by-step business model to reach $1M+ annually
Mentorship and guidance from operators who built real companies
Job leads through our own private Association
Pricing, sales scripts, compliance knowledge, and operational playbooks

WHY THIS BUSINESS WORKS:

Enforced demand (fire inspectors & insurance companies drive compliance)
Low overhead, high margins
Recession-resistant — restaurants must stay compliant to stay open
50–100 accounts can generate seven figures annually
No franchise fees, no royalties, no territory restrictions

THE OPPORTUNITY:
This opportunity is ideal for someone who wants to own a serious, defensible service business with repeat customers, regulatory backing, and clear scalability. Launch and scale in a government-mandated, fire-inspector-enforced industry.

Business Models : Hands-on owner-operator vs Management/Owner who subcontracts the work.

MODEL 1 — Hands-On Operator (Equipment Required)You invest in equipment (pressure washer, trailer, tools), perform the work yourself and/or with employees, and build accounts.

MODEL 2 — Management / Owner (No Equipment Required)You do NOT buy equipment. You focus on building restaurant accounts, estimating/pricing correctly, and managing clients. Then you subcontract the actual cleaning work to our network of MFS-certified hood cleaners across the country.

We provide the training, certification, marketing systems, estimating guidance, project leads, tools, equipment, chemicals, and mentorship to help you build and grow a 6-figure restaurant cleaning service company.