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Taiwan - concerned about cleanliness
17th of July 2019
The Taiwanese cleaning industry is getting a little bit bigger every year, as it is turning from a seller’s market to a buyer’s market, resulting in very low payment for cleaners. Yet, when Bobbie van der List travels through the country it seems to be a respected job, and keeping the public spaces clean seems to be ingrained in
Why apps make sense
29th of May 2019
More and more cleaning operations are being run on-site with the help of digital apps, which can offer a wide range of management information including quality auditing, daily reports, instant reporting and staff time & attendance. ECJ speaks to a developer of the technology, and a cleaning company seeing significant benefits from
Japan - ultimate high-tech toilets
23rd of May 2019
In Japan washrooms are a holy area, whether it’s at the office, or just a random public washroom in a park. Although they are already outstanding, the Japanese continue to invest in technology. It makes the life of cleaners much easier. Bobbie van der List reports for ECJ.
The idea that washrooms are almost sacred in Japan perhaps has a
Teamwork in action
10th of April 2019
The Farnborough International Airshow is a highlight of the events calendar in the UK. Taking place every two years, this week-long event combines a major trade exhibition for the aerospace and defence industries with a public air show. Providing cleaning services for the first time this year was Stadium Support Services and ECJ spoke to Scott
Right time, right place
8th of January 2019
Swiss Post is a business that takes innovation very seriously. In fact in 2014 it established its Development & Innovation unit to act as a hub for projects and bundle them into subject-specific development programmes. One of the areas of focus has been facilities services. ECJ speaks to Kaspar Adank, head of innovation for Swiss Post real
The great kitchen clean-up
7th of November 2018
The Japanese 5S principle is now universally recognised as a highly efficient way of running a production environment such as a factory or industrial workshop. But can similar principles be applied to the commercial kitchen, asks Lotta Skold of Tork manufacturer Essity?
The main priority in any food preparation business is to serve up attractive
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