My hotel has upgraded its guest-room linens and bedding package, as well as its restaurant linens. It’s made a sizable investment, so the pressure’s on to clean, handle and store these goods carefully for the longest useful life possible. What advice can you give me?
What measures can a laundry manager take to reduce the percentage of stain rewash found in their operation? How can they differentiate stains from soils? What do you consider an acceptable reject/rewash rate to be?
I want to set up a preventive-maintenance program in my laundry. What kind of resources will I need in place to keep my equipment operating well? How much time should I allow for routine maintenance? Can I get any help from manufacturers or distributors?
HOTEL/MOTEL LAUNDERING: Neil MacDonald has managed the laundry at the Kauai Marriott Resort & Beach Club since the property opened in 1995. His other experience includes managing laundries at the Ihilani Resort & Spa on Oahu, the Westin Century Plaza Hotel and the Westin Kauai Resort.
