Wash with Wally: Drying Capacity, Business Hours, and More…
I’m short on drying capacity at my store. During the weekends, I have customers waiting for the dryers. Should I add more 30-pound stack dryers, which are what I currently have? Or should I replace at least some of the 30-pounders with larger-capacity stack dryers? If...
Wash with Wally: Removing Tough Smoke Odors
I have a wash-dry-fold customer who is a heavy smoker. In the summer, it seems that the clothes he brings in are at their worst; even the plastic hamper he brings them in reeks of cigarette smoke. I have tried an odor-reducing fabric softener from my laundry supplier,...
Wash with Wally: How to Safely Clean Bar Towels
We have accounts with several large restaurants to wash their bar mops, towels, and rags. I’ve heard of rags and towels – even clean ones – spontaneously combusting. Is there a specific process to help guard against this, as well as a recommended timeline in which to...
Wash with Wally: The Keys to Cleaning Cloth Restaurant Napkins
I have potential commercial account that would require us to launder cloth napkins for an Italian restaurant. The napkins are red and most certainly will have oil and other food stains. The client wants these napkins laid out flat for delivery. What are the best...
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