Commercial kitchen exhaust services
One accountable partner for every kitchen.
D&V helps restaurant chains, ownership groups, franchise operators, and complex facilities coordinate hood cleaning, scheduling, documentation, and accountability across every location they operate.
Operational control
Hood cleaning should not create more work for your team.
Different locations. Different access rules. Different schedules. Add inconsistent vendors and scattered documentation, and routine exhaust service becomes an administrative burden.
D&V is structured around the operating reality: coordinated service, clear communication, and one relationship responsible for keeping the program moving.
The D&V approach
One service relationship. A clearer operating picture.
D&V brings each location into a coordinated service program without pretending every facility is identical.
- One point of contact for program coordination
- Scheduling organized location by location
- Consistent expectations across service markets
- Documentation routed to the right stakeholders
- Recurring maintenance aligned to operational needs
- Flexible support as the portfolio changes
Restaurant enterprise
Built for the company behind the restaurant locations.
A brand name does not always identify the buyer. D&V works with the corporate, ownership, franchise, or operating structure responsible for recurring exhaust service across the portfolio.
Corporate-owned restaurant portfolios
Coordinate facilities, operations, procurement, reporting, and recurring service across company-controlled locations.
Explore corporate programs Ownership groupsMulti-brand restaurant operators
Organize one service relationship across different concepts, legal entities, markets, and operating teams.
Explore ownership groups Franchise operatorsRegional and multi-unit franchisees
Support the operator responsible for facilities and vendor decisions—not simply the national brand above the door.
Explore franchise programs Multi-unit operatorsGrowing regional portfolios
Start with a manageable group of locations and build a repeatable service model as the operation expands.
Explore multi-unit supportSignature industries
Built for the places where complexity is part of the job.
Airport concessions and major event venues demand disciplined access, scheduling, communication, and follow-through. Those same operating principles strengthen service across every industry D&V supports.
Broader industry support
One operating model, adapted to each environment.
Repeatable exhaust service for corporate chains, ownership groups, franchise operators, and hospitality portfolios.
↗Healthcare & EducationDocumented service planned around occupied campuses and essential meal operations.
↗Gaming & Food RetailKitchen exhaust support for casinos, grocers, and customer-facing food venues.
↗Institutional FacilitiesA coordinated approach for government, corporate, and other commercial kitchens.
↗Service system
More than a cleaning appointment.
A useful service program connects the physical work to the scheduling, documentation, and maintenance decisions around it.
Explore all servicesHood Cleaning
Planned cleaning for commercial kitchen hoods and accessible exhaust components.
Kitchen Exhaust System Cleaning
A system-level service approach built around access, scheduling, and operating conditions.
Filter, Fan & Containment Service
Cleaning and service coordination for filters, fans, and grease-containment areas.
Inspection & Documentation
Clear service records and location-level documentation for operational teams.
Scheduled Preventive Maintenance
Recurring service planning aligned to each location’s operating rhythm.
Overflow Service Support
Additional service capacity for portfolios, special projects, and changing market needs.
From request to recurring plan
A service process built to keep people informed.
Every engagement is shaped by the actual scope and operating conditions. The structure stays clear even when the facilities are complex.
- 01
Assess
Clarify locations, systems, access, and operating constraints.
- 02
Schedule
Coordinate service windows around each facility.
- 03
Service
Complete the agreed scope with location-level accountability.
- 04
Document
Capture service information for the people who need it.
- 05
Report
Keep stakeholders informed across the program.
- 06
Maintain
Plan the next cycle and adjust as operations change.
National accounts
Support your restaurant portfolio without multiplying vendor management.
D&V helps corporate chains, ownership groups, and franchise operators organize recurring exhaust service through one accountable program.
Restaurant portfolio case study
52 locations. Two states. One quarterly program.
D&V replaced restaurant-by-restaurant coordination with one organized hood-cleaning program for a Burger King and Buffalo Wild Wings investment group.
Centralized scheduling, consistent service standards, and clear location documentation gave the group better control without leaving individual managers to run the program.
Results are specific to this customer engagement.Read the full case studyStart the conversation
Build a cleaner, more accountable service program.
Tell us where you operate, what you need, and how your locations are scheduled. We’ll start with the operating picture.