01 — Case Studies

Outcomes, not orders. What the service model looks like in the field.

A few of our early engagements where we replaced product supply with a managed hygiene outcome. Each follows the same arc — challenge, assessment, solution and the honest result. We're still a young company, and we're still learning from every site.

Sectors covered

10+

Sites standardised

~20%

Avg. consumption saved

Documented standard per site

01 — Elderly Care

An elderly care & senior living home

Keeping a senior living home clean is as much about gentleness and trust as it is about hygiene — and the team was struggling to hold a consistent standard across resident rooms and common areas.

Mysuru
1 facility · 10 months

Challenge

Residents are older, many with delicate skin or lowered immunity, so harsh products and residue were a real concern. Cleaning routines varied by shift, families asked questions about what was being used, and the team had no single documented standard to point to.

Assessment

We spent time at the facility, looked at resident rooms, washrooms and common areas, and reviewed the products, dilution and frequency in use. We found a mix of over-strong products in some places and skipped routines in others — more a question of habit than intent.

Solution

A gentle, documented hygiene routine: milder, residue-free products in resident rooms and washrooms, dosing set so staff couldn't over-use, and a simple cleaning cadence tied to each area's use. We trained the team hands-on, a little at a time, so it stuck.

Outcome

The home now has one calm, consistent standard across rooms and common areas, and the team can answer families' questions about what's being used and how often. It's modest progress, but it's honest and repeatable.

One gentle standard across the facility

Residue-free products in resident rooms

Families' questions answered with a document

02 — Hospitality

A 28-key boutique hotel

A small hotel where washroom and lobby standards had slipped in a few guest reviews, and cleaning spend was drifting up without a clear reason.

Mysuru
1 property · 8 months

Challenge

Products were ordered ad hoc, with no documented dosage or frequency. A couple of guest reviews flagged washroom freshness, and the team couldn't really see what was being consumed or why costs were creeping up.

Assessment

We walked the property and looked at product, dosage and frequency against how each area is actually used. The products weren't wrong — there was just no standard tied to an outcome, and no visibility into where consumption was going.

Solution

A simple Hygiene-as-a-Service setup for the property: products matched to surface and traffic, dosing calibrated at the dispenser, frequency set by area usage, and a quarterly review against a documented standard. Washrooms, lobby and F&B each got a one-page playbook.

Outcome

Standards steadied, the odd guest comment on washroom freshness eased, and the team got a single, honest view of consumption. It's a small property, but the difference is visible to them.

A modest drop in cleaning spend

Fewer guest comments on washroom freshness

One small property on a documented standard

03 — Food Service

A 3-outlet local restaurant group

A tiny restaurant group where kitchen soil load and food-safety audit nerves were leading staff to over-use degreasers and squeeze already-thin margins.

Bengaluru
3 outlets · 7 months

Challenge

Outlet managers were over-dosing degreasers and sanitisers to feel safe, which pushed up cost and left surface residue. Internal audits flagged inconsistent kitchen hygiene, and there was no common standard to compare the outlets against.

Assessment

We looked at kitchen zones — hood, line, prep, wash — across the three outlets and mapped soil type, frequency and the products in use. Over-dosing was common, products didn't always suit the surface, and frequency was left to each outlet.

Solution

A zone-based kitchen routine with calibrated dosing, surface-matched products and a simple cleaning cadence per zone. Outlet staff were trained hands-on, and a monthly consumption review replaced ad-hoc reordering.

Outcome

Consumption eased off, surface residue disappeared and audit scores steadied across the outlets — not perfect yet, but more consistent than before. Operations now has one comparable standard outlet to outlet.

Less chemical over-use across outlets

Audit scores a little steadier

One standard shared across 3 outlets

04 — Corporate

A 40-seat startup office

A small office where the operations lead was spending more time chasing cleaning issues than managing the standard, and budget was hard to forecast.

Bengaluru
1 floor · 6 months

Challenge

Cleaning quality varied by crew, consumption was unpredictable, and the operations lead spent significant time chasing issues rather than managing the standard. Budget had become hard to forecast.

Assessment

We looked at traffic patterns, surface types and usage across the floor and compared current product, dosage and frequency against the outcome the team wanted. The variation came down to the absence of a shared standard and a fixed schedule that ignored actual usage.

Solution

A simple office-wide Hygiene-as-a-Service setup: one documented standard, usage-based frequency and a quarterly review. The operations lead gets a single consumption and standard report instead of per-crew updates.

Outcome

Standards levelled out across the floor, spend became a little more predictable, and the operations lead spends less time chasing issues and more time managing the standard.

Slightly more predictable cleaning spend

One standard across the floor

Quarterly check-in, less daily firefighting

Want an outcome like this? Let's assess your space.

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