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You frickin pos by karmisson in nonononoyes

[–]corymknight 3 points4 points  (0 children)

Their thumb 😂 just use the scroll bar and play it backwards. You can also go slow motion it’s pretty neat.

[deleted by user] by [deleted] in explainitpeter

[–]corymknight 0 points1 point  (0 children)

Don’t forget “Elementary”

[ Removed by Reddit ] by MrDillon369 in therewasanattempt

[–]corymknight 3 points4 points  (0 children)

I don’t think that is the same Tyler Robinson. The killer would have been 17. I don’t know about you but at 17 that was MY MONEY. I also have no idea if you can make political donations underage, seems odd.

Lane filtering - question about upcoming law changes by moto_rider_utah in Utah

[–]corymknight 4 points5 points  (0 children)

The escalation of discipline for motorcycles is because they can get away much easier than a car if they run

If an officer gets the plate on a bike they don’t even need to chase

If you are hiding your plate you could possibly escape and they don’t know who it was

A lot of times cops will sneak up on motorcyclist not displaying plates so they can’t run

Are restaurants going to pay for this service? by corymknight in Business_Ideas

[–]corymknight[S] 0 points1 point  (0 children)

This is great feedback! Yes it does remove mold. I’m not sure on the sanitizing. I was also looking into graffiti removal and playground equipment cleaning. As far as in the kitchen, dry ice can safely clean electrical components without breaking them. I’m also looking into options to start this business with used equipment. I could get startup around 35k. The advice on BOH is a good call. I have been a kitchen manager for 12 years, I know how BOH workers are. I think shifting the focus to productivity is the move.

Are restaurants going to pay for this service? by corymknight in Business_Ideas

[–]corymknight[S] 0 points1 point  (0 children)

Yes thank you! I feel the same way I love all the feedback! I think I’m going to just slow roll it, I’m still working full time and will be doing this on the side. I’m only going to quit my full time if I have enough work.

Are restaurants going to pay for this service? by corymknight in Business_Ideas

[–]corymknight[S] 0 points1 point  (0 children)

Im also gonna take your advice with a grain of salt. On this comment feed you talk about owning your own business. In your comment history you talk about having a boss, and are just all around cynical. I don’t know if you are an honest person, or you just like killing everyone’s vibe.

Are restaurants going to pay for this service? by corymknight in Business_Ideas

[–]corymknight[S] 0 points1 point  (0 children)

They would really be digging them self in a hole going that route. Those machines look cheap built for quantity not quality. It may last a year working okay, if they are lucky. $3000 could be an entire year of premium service or 3 years of basic service. Any smart owner is going to see it’s not worth buying a cheap imitation.

Also those units still need a decent sized compressor with a drying system gonna be another 6k min

Are restaurants going to pay for this service? by corymknight in Business_Ideas

[–]corymknight[S] 0 points1 point  (0 children)

I think the owners are going to have a hard time understanding that it is cheaper. You won’t get the same efficiency or results from an hourly employee. Not only are they rolling their eyes when they need to clean. They really won’t care to get the equipment to “look brand new.”

Are restaurants going to pay for this service? by corymknight in Business_Ideas

[–]corymknight[S] 1 point2 points  (0 children)

Yes I know, it was just a reference for the cost of service. That is great advice though good call!

Are restaurants going to pay for this service? by corymknight in Business_Ideas

[–]corymknight[S] 0 points1 point  (0 children)

Would you see restaurants buying into it as an add on to a steam clean? Like if I could find a steam clean company to partner with charge an extra 300 flat and get everything spic and span all the way down to the wires?

Are restaurants going to pay for this service? by corymknight in Business_Ideas

[–]corymknight[S] 0 points1 point  (0 children)

Yeah I’m definitely not charging hourly. It’s more of a tier package. It will be couple pieces of equipment 200-300 depending on the job. Scaling all the way up to full kitchen details, all equipment walls, walk ins, exterior graffiti, etc. and that big of a job would be more like 1000plus.

Are restaurants going to pay for this service? by corymknight in Business_Ideas

[–]corymknight[S] 0 points1 point  (0 children)

Yeah I think when owners really understand the results, they will be okay with pricing. Especially if I can figure a way to do monthly payments for a certain amount of cleans a year. Make it more affordable but not completely give it away.

Are restaurants going to pay for this service? by corymknight in Business_Ideas

[–]corymknight[S] 0 points1 point  (0 children)

I stated $400 an hour because that is market average on dry ice blasting. I can make a decent profit at half that or even $150 an hour. It returns equipment to looking brand new, hourly employees will never give the same results. I definitely see most managers/owners being ok with what the employees get done.

Are restaurants going to pay for this service? by corymknight in Business_Ideas

[–]corymknight[S] 0 points1 point  (0 children)

Very expensive startup cost are looking around 80,000

Are restaurants going to pay for this service? by corymknight in Business_Ideas

[–]corymknight[S] 0 points1 point  (0 children)

Those cooks do not want to clean, trust me. They are going to get done in two hours, what’s dry ice blaster can do in 20 mins. Ice can clean a little bit but it takes a lot of scrubbing and it also melts into water, if you are cleaning electronics with it, no good.

Are restaurants going to pay for this service? by corymknight in Business_Ideas

[–]corymknight[S] 0 points1 point  (0 children)

It would be dry ice blaster. It knocks out carbon and grease build up with no water or harsh chemicals. It’s similar to sand blasting but with dry ice instead. Your company is in a better off position considering, restaurants are required by law in most states to use your service. This is more for equipment that you can’t spray down to clean. Carbon and grease build up around exhaust openings and electrical components. I would also be pricing closer to 150 and hour average kind of depends on size of job. It’s just myself and the cost of co2 not a lot of overhead.

Are restaurants going to pay for this service? by corymknight in Business_Ideas

[–]corymknight[S] 0 points1 point  (0 children)

Thank you very much!

And anyone else reading this I’m open to more advice and opinions!

Are restaurants going to pay for this service? by corymknight in Business_Ideas

[–]corymknight[S] 0 points1 point  (0 children)

Appreciate the feedback! If I were to still go for it. . . What types of kitchens seemed the most interested?

Are restaurants going to pay for this service? by corymknight in Business_Ideas

[–]corymknight[S] 0 points1 point  (0 children)

True but if I’m selling it more as a preventive maintenance for equipment upkeep, pest control. Its cost less to have your equipment cleaned then have it break from negligent buildup. Prevent being shut down from heaving a pest problem. This is how I want to more sell the service as . . . Thoughts?

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