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Meeting the challenge of keeping floors clean
15th of November 2017What types of floors pose the toughest challenges for cleaners? And what makes them particularly difficult to clean? Ann Laffeaty finds out.
Floor cleaning is a task unlike any other. Floors can be made of anything from concrete to wood and marble to linoleum. And the material used to make the floor will have a major impact on the cleaning
Time to bin the bulk soap?
15th of November 2017
Refillable soap dispensers are still a popular choice for organisations across many sectors, but they could be spreading more bacteria than they prevent. Paul Jakeway, marketing director at skin care expert Deb, looks at why sealed cartridge dispensers could offer a safer, more hygienic and more cost-effective solution.
For anyone who can
Dispenser downers
14th of November 2017
A dispenser has one job – to provide the washroom visitor with its contents. So how can it fail? We ask manufacturers about epic dispenser fails and how these can be avoided with today’s sophisticated products.
It is hardly rocket science. All a washroom dispenser has to do is to provide visitors with access to essential soap and
Agents of change
6th of November 2017
Change is a difficult, but essential, part of any prosperous business. Where new ideas come from, how they are communicated and crucially how they are implemented can be important factors in making new initiatives a success. Jan-Hein Hemke, managing director at soft FM service provider and contract cleaners Facilicom, has given his managers the
UK sees growing labour shortages
21st of September 2017
Employers in the UK say they have struggled with growing labour shortages since the Brexit vote last summer. Hartley Milner looks at how a downward trend in migration is impacting on sectors that have come to rely on workers from the EU.
Britain is fast losing its appeal as the land of milk and honey for Europeans seeking to build better futures
Norovirus - think restaurants
20th of September 2017
Norovirus outbreaks are most commonly associated with cruise ships, however latest US statistics suggest we are more likely to contract the virus in a local restaurant. Cleaning professionals must be trained to deal with incidences in order to prevent its quick spread, and must use appropriate tools. Robert Kravitz writes for ECJ.
In November
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