Ladies & Gentlemen,

I write to you as a vendor and as a fellow kitchen exhaust cleaner and fire suppression company owner. My job is very simple, remove the grease and/or inspect fire suppression systems in order to limit the damage to a building during a fire and limit harm to individuals that may be in the building. Over the last 30 years I have come to find that these are relatively simple processes given that you have the correct training and are being paid enough to accomplish what our industry standards mandate. Unfortunately some of the bigger "Box Companies" are making monetary promises to restaurateurs, "to save them dollars", but they are not following our industry standards that are in place to protect property and the lives of people within the confines of the building being serviced.

I recently contacted the editor of Restaurant Facility Maintenance Magazine, Ms. Katie Lee, with the email below and the attachment above. She wrote back that she would like to see an article that provides information on "Why Smaller Vendors Make A Big Difference" to the restaurateur. This article would detail how the small service company sets them self apart from the "Big Box" vendors, "What makes smaller vendors better", "Why bigger isn't always better" etc.

I believe the time has come for the smaller, Trained, Qualified and Certified vendors and restaurateurs, that use these vendors, to provide their opinions and answers to the questions above in an article format. I also believe that this magazine, www.rfmaonline.com, is the perfect forum to provide us that platform.

If you agree with me or are in disagreement with me I would very much like to hear your opinions and if you would like to help write this article that would be a great bonus and help in moving this project forward.