July 22, 2024

Client Spotlight: Cleanest Restaurant Group

Cleanest Restaurant Group specializes in the unique niche of restaurant cleaning, a service they’ve mastered for over a decade before deciding to franchise. Howie, the founder, explains how rapid growth and client demand spurred their expansion beyond New York. Discover how their innovative cleaning solutions, ambitious expansion goals, and family involvement have shaped their journey and what advice Howie offers to aspiring franchisors.

Howie Lemon Jr. in a blue and white checkered shirt stands confidently with his hands on his hips. He has short brown hair and is wearing a watch on his left wrist.

Howie Lemon Jr., founder of Cleanest Restaurant Group Franchise.

SMB Franchise Advisors: In a few sentences, describe what your brand does and what your company is all about.

Howie, Cleanest Restaurant Group Franchise: We specialize in restaurant cleaning. We are the only company that does it. It is a niche that we had been doing for over 10 years before we franchised.

SMB: What makes your service/product unique?

Howie: We specialize in restaurant cleaning, which is unlike any other cleaning service. No one competes with us; they don’t want to do it – plus, we created our own innovative cleaning solutions.

SMB: What inspired you to franchise your business?

Howie: It came from our rapid growth. The companies we were working with kept asking us when we would expand out of New York. Everyone just kept saying, “Come help us, we have other restaurants.” The decision we made was to expand through franchising.

SMB: Why did you partner with SMB Franchise Advisors?

Howie: They were highly recommended. Then we met Steve and the team. The way they have the company set up is the best thing that could have happened to me, and the cost is well worth it.

SMB: How many units did you have before SMB? How many units have you grown to since partnering with SMB?

Howie: Before SMB, we were servicing all of New York City and had part-time crews in Boston. As of the Summer of 2024, we have sold 10 agreements – everyone is open and operating –  and we have more candidates in the pipeline.

Four team members clean a commercial kitchen. One person points at the stove while others watch attentively.

Howie Lemon Jr. and the Cleanest Restaurant Group Franchise team demonstrating their cleaning process.

SMB: What are your long-term goals for your franchise? How big do you want to grow your brand?

Howie: When we first met SMB, they asked how many I thought we could sell. The initial goal started with 40-50. After talking with them, now I think we can get to 1,000. I would love to bring on ten more by the end of 2024 because large restaurant brands keep asking me to help them in other cities.

SMB: Do you have family on your team?

Howie: Yes, fortunately. I started working with my father in his business way before starting Cleanest Restaurant Group. I actually grew up cleaning all kinds of businesses with my dad. After going to college, I wanted to go back into the business and bring on employees to grow, training them to work overnight and managing them while selling new accounts. I saw this as a family business that we could build together. My wife has been involved since before we started franchising, handling marketing for the day to day business. This year, my daughter started her own territory as a franchisee and also supports franchise marketing, which we keep expanding. My son helps franchisees with sales and restaurant cleaning training. He also helps with national sales, representing the brand, and traveling around the country.

SMB: What advice do you have for people looking to franchise?

Howie: I know I say this a lot, but to call SMB – the easiest thing would be to call the SMB team. If not, you are going to knock your head against a wall for a while. When it came to the operations manual, I was thinking we had to write it all at once. Dawn said, let’s start with the table of contents. Break the big tasks down into smaller steps. It was easier then, and everything got done with no stress.

SMB: Is there anything else you would like for us to share about your brand?

Howie: Franchising is a great opportunity. Even though there is a lot of competition in my particular industry, we clean restaurants, which no one else does. It is low cost to get in, and you do not need an office. A great owner for my brand is someone who is willing to talk to people. If someone has done sales, they are going to do great.

A woman in a navy uniform wipes a countertop, smiling. In the background, a man cleans an overhead kitchen vent.

Team members from Cleanest Restaurant Group Franchise maintaining high cleaning standards.