How to Start a Hood Cleaning Company in 2026 (CEO Playbook)

Starting a hood cleaning company is one of the highest-margin trade businesses you can get into. Recurring revenue. Underserved market. Low competition outside major metros. Most kitchens need cleaning every 1-3 months by code. The math works.

What kills most new hood cleaners isn't the work. It's the business side. Here's what I'd do if I were starting over today.

Phase 1 — License, insurance, structure (week 1-2)

• LLC or S-Corp — protect your personal assets from day one. Costs $200-800 in most states. Don't operate as a sole prop.
• EIN from the IRS — free, takes 5 minutes
• General liability + workers comp — minimum $1M general, more if you can. Workers comp is required if you hire even one tech.
• Commercial auto — your personal policy won't cover commercial work
• Bond — required in some states/cities for commercial cleaning
• Local business license — varies by city

Phase 2 — Certification (week 2-4)

You don't need certification to legally clean hoods in most states, but you need it to win contracts. Customers ask for it. Insurance companies require it. Get one of:

• IKECA CECS (Certified Exhaust Cleaning Specialist) — most recognized
• ASCS (Air Systems Cleaning Specialist) — strong for ductwork
• NADCA — duct cleaning focused

Cost: $500-1,500 for the course + exam. Pays for itself in the first contract you win because the customer asked "are you certified?"

Phase 3 — Equipment (week 4-6)

You don't need every tool on day one. You need enough to do your first 10 jobs profitably. Here's the minimum:

• Hot water pressure washer 4000 PSI / 4 GPM diesel ($4,500-8,000)
• 3-stage filtration grease trap container ($300-600)
• Tarps, plates, wraps for containment ($150-300)
• Hood cleaning chemicals (degreaser, neutralizer) ($100-200/month)
• Scrapers, brushes, putty knives, pads ($150-300)
• Personal protective equipment (PPE) per technician ($200-400)
• Camera with date stamp + cloud sync (or app like MCR System) ($0 if using software)
• Cargo van or covered trailer ($5,000-25,000 used)

Total starting equipment: $11,000-35,000 depending on whether you buy the truck.

Phase 4 — Your first 10 customers (week 6-12)

This is where most new companies die. Marketing. Here's what works:

1. Door-knocking — pick 50 restaurants, walk in at 2:30 PM (between lunch rush and dinner prep). Ask for the manager. Hand them a card. Ask "when did you last have your hood cleaned?" 5 of 50 will book you within a month. This is the highest-conversion marketing in our industry.
2. Local Facebook groups for restaurant owners and managers — answer questions, give value, don't sell
3. Google My Business with 10 quick photos and asking your first 3 customers for a review
4. BNI or local Chamber of Commerce — referrals from accountants and insurance brokers go to restaurants too
5. Restaurant supplier partnerships — the company that delivers their oil knows when their hoods are dirty

Phase 5 — Pricing right (immediately)

Read my pricing post before you quote anything. Most beginners price 30-40% too low and never recover.

Phase 6 — Documentation system (immediately)

From day 1, every job needs:

• Customer signed work order
• Before/after photos with date stamps
• NFPA 96 certificate of performance
• Inaccessible area notification (signed)

If you can't pull a customer's last 5 cleanings in under 30 seconds when they call asking for paperwork, you're losing time and customers.

What I wish someone told me on day 1

1. This is a sales business, not a cleaning business. The people who make $500k/yr are great salespeople who happen to clean hoods.
2. Recurring contracts are everything. One contract at $400/quarter is worth more than 4 one-off jobs at $400 each.
3. Documentation protects your business. The day you skip a photo is the day you get sued.
4. You can't grow on paper. Software isn't optional past 50 customers.

— Darlan Posso, CEO, MCR System

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