looking to start a line-cleaning business

[kleerbeer]

I'm looking to start my own line cleaning business in/around Westchester/Rockland Co, NY and North Bergen, NJ. Any advice or relevant info on the following topics would be greatly appreciated:
*pricing
*need (are there bars out there that never clean their taps?)
*state laws for NY and NJ
*what are bar owners looking for in a line cleaner
*insurance
*local routes for sale

Thanks in Advance,

Billy

[shane34652]

New York it is the retailers responsibility to clean their lines. New Jersey it is the responsibility of the beer wholesaler. I clean lines for a dristributor and clean,install,and repair home systems on the side. You need to figure out time per faucet, cost of equipment,supplies,etc. and price of fuel. figure out how much it will cost you to clean 1 faucet/line in a direct draw and in a long draw. All my side jobs are home single units and I charge $35 a cleaning.

[sathyan]

there are some bars which desperately looking at the inline cleaning and also if you approach them and have a deal about your service then you are sure to get it.
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sathyan

[CAPT. SUDS]

I'm also looking into start my own line cleaning business, however it will be in Colorado (near Denver).

I am having a hard time trying to find out what the law in the state of Colorado is as far as if the individual establishments MUST BY LAW clean their taps or not.

Does anyone have this info or can someone recommend someplace where I can find this info?

Also, for those who have a business in a state where there is no law mandating that the establishment clean their lines on a regular basis, do you find this service a harder sell?

Any and all input is welcome, thanks in advance.

[kegman.ma]

This has always been an ongoing question for a long time. I work for a company that is trying to do it but mainly running into resistence because there is a guy that has been doing it for EVER. I am 31 and he has been doing line cleaning for at least 30yrs if not longer, the other company deals as a soda vendor as well (double whammy)! After all the research I did, this is what I found; FDA insists that restaurants clean their lines every 14 days and that it be done with a food grade chemical and that it not be done by a distributor. The chemical solution is a concentrate that all though food grade, you do NOT want to drink it nor get it on you. I was reading an article about a law suit in FL. There was an old guy that got a beer that still contained a lot of the cleaning solution, he fell to the floor with his mouth foaming & the chemicals started eating away at his esophogus! Whether or not the company was using the proper solution I do not know but the mans family sued the restaurant, line cleaners and the distributor! Very simple;flush lines with water first, then mix of water and concentarte and then water again, finally pour a couple of beers from each line and dump. I think that story explains why it is frowned upon that the distributors do it (liability)! We should ban together to create legislature of insisted privatized line cleaning companies and insisted law that CAN BE FOUND, all which says must be done every 14 Days and not by distributors. Long rant but...it's rough out there! lol

[Scott Zuhse]

Colorado law allows the beer distributor to clean the system for the retailer as an added value. Certain wholesalers do outsource this procedure. Every state has different laws governing this practice. In order to be successful in changing these laws governing the industry, each state would have to be approached for any change in the legalities surrounding this industry.

As to issues with beer distributors cleaning these lines. There those who do not give a damn and those who do. And then some in the middle. No different then the independent line cleaning companies. Issues are apparent throughout the line cleaning business. Does not matter if the cleaners are represented by wholesalers or independents.

The worse offenders tend to be the retailers themselves in those markets where they can clean. This is not their fault since they simply do not understand why it is important.

I am not aware of any FDA guideline that systems require cleaning every two weeks. Breweries have stated this specification for decades.

The chemicals utilized and that are most effective would be alkalines (preferably sodium hydroxide) which are customized with the right surfactants and chelators designed for the bio that forms in the presence of beer. It is indeed dangerous but necessary. Bottom line as to preventing incidents - always wear safety glasses and gloves. If you are not willing to taste test the product after you rinse, stay out of the business! Or use PH paper.

There are numerous opportunities for independent line cleaners in all markets. It boils down to knowing as much as possible about this practice as well as how these systems should perform. Then once you are comfortable with "Best Practice", it it all sales! Sell yourself and your products. Do not stop at line cleaning. There are numerous services and products that the retailer requires to maintain and upgrade their systems.