by Wally Makowsky | Jul 27, 2017 | Wash With Wally
I just landed a commercial account where I will be required to launder rags used to clean medical equipment. However, I’m unsure as to the specific water temperature needed to completely clean and sanitize these items. I heard somewhere that 140-degree water was...
by Wally Makowsky | Jun 26, 2017 | Wash With Wally
If a customer comes in with a drop-off laundry order and there are clearly some garments in the bundle that should be drycleaned, how should I handle it? What if the customer insists that I should just wash them? It’s up to your customers if they want to ruin...
by Wally Makowsky | May 31, 2017 | Wash With Wally
I own a store in a town that has a total of eight self-service laundries, and every one of them offers free dry. I’m tired of raising prices on my washers every time expenses go up, while my drying remains free. My customers are overloading the washers and...
by Wally Makowsky | Apr 27, 2017 | Wash With Wally
I have a commercial client who wants my store to take over the cloth napkin laundry service for his Italian restaurant. I’m not sure what is required to perform a quality service for this specific account. The napkins are red and often will have oil and other food...
by Wally Makowsky | Mar 30, 2017 | Wash With Wally
The laundry industry in our area has been hit with a lot of additional expenses, including a hike in the minimum wage. What should I do? Decrease the water levels in my washers? Cut the time or temperature on my dryers? Raise my vend prices? What’s your opinion?...