Kitchen floors are very difficult to clean with the wrong products and systems. This week I have walked into a couple of sites where using vertical traditional twine mops are only displacing soiling and grease and staff are struggling to keep the area safe. This is very common without the use of flat micro fibre's the soiling in the pore of the surface will be pushed down into it or pushed around generally resulting in slippy and dirty surfaces.
Kitchen surfaces are the same and there is a massive over use of blue paper and woven dishcloths, j cloths and the like producing sub standard results after much sweat and work by staff.
I get a real kick when I show a business the benefits of good materials and safer fluids, however if the message doesn't become part of the culture and standard use it only takes a change of management sometimes to set things back again.