Be Human. Take a look at Morgan and

BY RACHEL PHILLIPS

With the emergence and spread of COVID-19, proper cleaning and disinfecting are more important than ever. As an essential service, there are several Capital Region commercial cleaning services still operating on the front lines during the pandemic.

When the first cases of COVID-19 broke out in the U.S., Matthew Montesi, president and owner of North Country Janitorial Inc. in Glens Falls, said he saw an uptick in business.

Initially, many businesses were requesting more thorough or more frequent services, he said. After the state-wide lock down went into effect, many of his contracts had to freeze services. However, business has increased for clients in essential industries, such as medical facilities and hospitals.

Derek Foster, president of Daigle Cleaning Systems, which has clients from Albany to Lake George, is using displaced workers to fill the void and cover the increased demand for his company’s services. “In our industry as a whole, we’re trying to do our part by helping those who are either out of work or are temporarily looking for something to keep them busy,” he said. “I’ve spoken with a few folks who are in the restaurant or bar industry who are reliant on tips. Unemployment isn’t able to cover their living expenses, so we’ve been able to train them and bring them on, and they’ve been able to help keep people safe and healthy and get a living wage at the same time.”

Though many of her clients’ offices have closed, April Weygand, president of April Fresh Cleaning, said she has received more requests from one-time clients requesting large disinfectant cleans.

“I’m hoping that people will realize that real clean is more than just ‘looking clean,’ and that ‘real clean’ takes time, and is therefore more costly,” said Weygand.

North Country Janitorial Inc. has five different divisions: janitorial, rental mat/ laundry, resilient floor care, residential and commercial carpet cleaning and disaster restoration. Montesi said his company is particularly well-prepared to deal with the current pandemic thanks to its new training facility.

The training facility features a replica medical exam room modeled after those found in Hudson Headwaters heath centers. The facility also features a janitor’s closet, a waiting room and a kitchen, all of which are used to train new workers in how to properly clean these areas, as well as proper use of tools and equipment.

“We partnered with healthcare officers to plan how this should be done. There’s certain protocols in place from the CDC determining how offices have to be cleaned with regard to COVID-19,” said Montesi. “Training is the key for the future of mentoring people in our field. It’s not just about picking up a mop and broom, it’s a little more technical than that.”

North Country Janitorial, who employs between 240-250 cleaners, is looking to hire more to help meet this increased demand.

North Country’s chief operating officer Chris Barden emphasized that a big concern for the company is keeping the employees safe, which they are doing through increased education and strict monitoring of equipment, North Country Janitorial maintains a training facility for its employees that is a replica medical exam room modeled after those found in Hudson Headwaters heath centers. Courtesy North Country Janitorial Continued On Page 20

BY JENNIFER FARNSWORTH

Concord Pools of Latham and Saratoga Springs has a new owner.

Mike Giovanone, the former president and chief executive, recently sold the business to his vice president of pool sales, Jon Foshee.

Foshee worked 12 years working as a sales director and executive for Latham Pool Products. In February of 2019, he was asked if he would be interested in buying and running Concord Pools, with the intention of also managing the business.

“It seemed like a once-in-a-lifetime opportunity, a tremendous offer. Everything seemed to line up and we worked together to make it as seamless as possible,” said Foshee.

The process, Foshee said, took about 12 months to complete. He said it was unlike any other deal he had witnessed because all sides sat down and worked together to find the best way to meet everyone’s needs.

“This is really a special group of people who made something special happen. You don’t always see buyers and sellers on the same side, but that is what you had here, everyone supporting every single person involved. I am proud of everyone who was involved in this unique deal,” said Foshee.

Giovanone will act as a sort of mentor to Foshee for the next three years as he develops a plan to take the company into the next phase of the industry. Foshee said Concord and Latham Pool Products have worked closely for years and are always willing to help each other with changes that happen with things like installations and maintenance. Concord and Latham pools opened a fiberglass pool distribution center in Queensbury.

Foshee said during the winter the company employs around 25-30 people but have about 75 on staff during the summer.

With the current COVID-19 crises, Foshee said that they have had an influx of calls for people wanting their hot tubs serviced because so many people are home. He said he anticipates the possibility of more consumers looking to install pools, since most people will not be planning a vacation given the uncertainty of the duration of the virus.

Concord Pools & Spas is the 20th largest pool builder in North America, according to Pool and Spa News. Only three builders in the Northeast outrank them, including one in Connecticut, one in New Jersey and one in Ontario, Canada.

They are located on South Broadway in Saratoga. COVID-19 special store hours are listed on their website at concordpools.com, along with a Notice Regarding COVID-19 Store Operations. This is the South Broadway, Saratoga Springs office of Concord Pools. The business was purchased by its vice president of pool sales, Jon Foshee. ©2020 Saratoga Photographer.com

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The Olde Bryan Inn operated for a time doing take-out meals with a trimmed-down staff. It has since closed in order to complete some interior projects while the restaurant shutdown continues.

BY SUSAN E. CAMPBELL

Saratoga restaurants are handling the challenges of the coronavirus crisis with a sense of family, social responsibility, and grace.

When the governor’s mandate to close sit-down services for all restaurants and bars went into effect on March 16, establishments across the state were forced to deal with the hardship. Many have had to shut down completely and await the fate of their business as the pandemic continues.

The option for restaurants is making take-out available for curbside pickup, or delivering. Some restaurants who were previously not involved in either practice are implementing them to stay afloat.

New York state’s restaurant industry is among the most impacted, losing $1.9 billion and more than 250,000 jobs, according to a recent report by the National Restaurant Association. A nationwide survey of more than 4,500 restaurant operators, conducted from March through 26, found that an estimated $25 billion in sales and more than 3 million jobs were lost in the industry in the first 22 days of March 2020.

In New York, an estimated $1.9 billion in sales and more than 250,000 jobs were lost in the same time period.

“While our industry nationwide is deeply impacted, New York state restaurants are among the hardest hit,” New York State Restaurant Association President and CEO Melissa Fleischut said in a news release.

An estimated 3 percent of restaurant operators nationwide, and 5 percent in New York, have permanently closed their doors. Yet another 11 percent, and 12 percent in New York, anticipated eventually having to closing their restaurant by the end of April.

“Many restaurants have already closed and will never reopen, and restaurant employees are out of work, trying to figure out what’s next,” Fleischut said.

Locally, there is still restaurant activity.

The Olde Bryan Inn in Saratoga Springs had a successful weekend preparing traditional St. Patrick’s Day dinners, according to Robin Kelsey, manager for 25 years.

“We typically have a busy take-out service and just as when eating in, every item is made to order,” said Kelsey. There had been some 160 items available for pickup normally and the chefs have pared down to about 30.

Olde Bryan Inn also trimmed its staff. Bartenders and servers were laid off with pay, while some of the salaried positions are on-site for projects, according to Kelsey.

“The atmosphere has been good, and we are being cautious by turning the building inside out and doing a thorough cleaning,” she said.

Takeout had been priority for the week when on March 24 owner Steve Sullivan announced he would close the restaurant completely for a short time, Kelsey said.

“We had some interior work to do, so we just pushed up those plans,” said Kelsey. Some projects included regrouting, treating the hardwood with linseed oil, and putting polyurethane on the bar, she said.

Kelsey said the owner “went above and beyond” for the crew, many of whom have been with the restaurant a dozen years or more. Staff turnover is very low, she said.

“We have a phone tree and check in with a few at a time regularly,” she said. “Plus, I send messages through the internet every day. We will get through this together,” said Kelsey.

At Augie’s Family Style Italian Restaurant in Ballston Spa, owner Augie Vitiello said that after an initial “sense of despair” he was “breathing a sigh of relief and feeling grateful to still be open to do curbside and take-out. Augie’s was always geared to take-out service and big family-sized portions, so the transition for us has been seamless,” he said.

The business also has Augie’s To Go in Saratoga Springs. That has always been operating as a take-out venue, so it operates as usual.

“We are excited about doing what restaurants are supposed to be doing, and have been cautious with sanitizing, using gloves, appropriate distancing, as well as bringing food out to the car,” Vitiello said. “The customers have been loyal and we have a steady swath of business.”

Vitiello said he feels fortunate he hasn’t been forced to shutter his restaurant. Continued On Page 5 

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