Fire safety and fire prevention are two topics that any restaurant owner/operator should have at the forefront of daily operations. There is a lot that can go wrong in a kitchen, and cooking equipment is responsible for 57 percent of disastrous restaurant fires. A food service establishment is subject to hidden and illusive safety concerns that, if not addressed may impact its survival, the safety of its staff, and the safety of its guests.
Local fire codes demand that commercial kitchen operators comply with specific safety guidelines in this area including proper maintenance for their cooking appliances, fire suppression systems, and exhaust systems. Here is a great article that touches on safety training team members, exhaust cleaning, and emergency action plans.

Eric Kimberling

Eric brings a unique perspective to Hood Boss as General Manager. He studied hotel management and administration at Oklahoma State University, and he has thirteen years of restaurant management experience. His background and experience of running restaurant operations and interacting with vendors gives him the opportunity to integrate his expertise and knowledge into the kitchen exhaust cleaning business. The collaboration ensures that customers' specific needs and expectations are met to the highest of standards. Eric's background has provided a framework that keeps in-step with our belief that customer service is the top priority of Hood Boss.