**The cleaning closet. It’s either your secret weapon or your biggest headache.**
After 40+ years of supplying chemicals to hospitality and food processing operations, I’ve seen both extremes. The immaculate closet where everything has a home, and inventory management is seamless. And the chaotic catch-all, where staff waste 15 minutes just finding the right product for the job.
Here’s what most operators miss: an organized cleaning closet isn’t about aesthetics—it’s about operational efficiency and safety compliance.
**The reality check:** Yes, setting up a proper system takes time. Yes, it requires discipline to maintain. And yes, space is always at a premium in hospitality environments.
But here’s what I’ve witnessed firsthand when operators commit to organization:
Labor costs drop because housekeeping teams work faster. Chemical waste decreases because staff can actually see what they have. Safety incidents decline because SDS sheets are accessible and products are properly stored. And perhaps most importantly, you stop buying duplicates of products you already have in stock.
Color-coding eliminates confusion and reduces the risk of cross-contamination. Clear labeling (not just manufacturer labels—custom tags for YOUR operation) saves training time. Regular inventory checks prevent both stockouts and overordering.
A well-organized cleaning closet isn’t just good housekeeping—it’s good business. It’s the operational foundation that supports everything from staff efficiency to guest satisfaction.
What’s your biggest challenge with cleaning closet organization? The setup, the maintenance, or the space limitations?
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