DRYFT brings a new standard of cleaning to hospitality.

Hospitality never stands still. So why should cleaning?

Two weeks on from the London Hospitality Tech Show, we're looking back at how DRYFT demonstrated a new generation of floor cleaning designed to help hospitality businesses maintain exceptional standards without getting in the way of service.

From busy commercial kitchens and washrooms to restaurant floors, bars and those notoriously difficult spaces underneath tables, DRYFT showed how it can reach areas where conventional floor cleaning machines struggle.

We caught up with Luke Bresnihan from the DRYFT sales team to reflect on the event, hear how hospitality professionals reacted to seeing DRYFT in action and explore why DRYFT could change the way the industry thinks about floor cleaning.

1. Luke, you demonstrated DRYFT to hospitality professionals throughout the show. What’s been getting the biggest reaction when people see it in action?

I think the biggest reaction is simply how DRYFT moves. People don't expect a scrubber dryer to be that agile, and once they see it getting around obstacles, right up to edges and underneath furniture, it really grabs their attention.

What's great is how quickly people start thinking about their own venues. They're imagining it underneath restaurant tables, around washroom fixtures or behind the bar. That's when you know you've got something different. You can talk about innovation all day, but once people see DRYFT in action, the benefits become pretty obvious.

2. Hospitality presents some incredibly challenging cleaning environments. Where do you see DRYFT making the biggest difference?

The great thing about DRYFT is its versatility, because hospitality venues have so many different cleaning challenges.

You've got commercial kitchens dealing with grease and demanding floors, washrooms with tight spaces and fixtures, and restaurants full of tables, chairs and awkward corners. Then there are entrances, corridors and busy customer-facing areas that need regular attention. Traditionally, a lot of those harder-to-reach areas end up being cleaned manually because conventional machines simply can't get to them. DRYFT gives operators the opportunity to mechanically clean more of those spaces with one machine. And for me, that's a big step forward.

3. In hospitality, cleaning has to happen - but service can’t simply stop. How does DRYFT help solve that problem?

Hospitality is all about the guest experience, and the last thing you want is cleaning equipment getting in the way of that. Traditionally, cleaning teams have often had to work around the limitations of their machines, whether that's moving furniture, clearing areas or going back over difficult spaces with a mop.

DRYFT changes that approach. Its agility and compact design mean you can work around the environment rather than having to adapt everything around the machine. We talk about allowing service to thrive, and that's exactly the idea. Give cleaning teams the flexibility to maintain great standards while allowing hospitality teams to focus on their guests.

4. What makes DRYFT fundamentally different from the floor cleaning machines hospitality operators may already be familiar with?

For me, it's the fact that DRYFT challenges what people expect from a scrubber dryer. Traditional machines can be great on open floors, but introduce furniture, tight corners and obstacles, and things become more difficult.DRYFT's unique cleaning movement and design allow it to manoeuvre around obstacles, reach beneath furniture and clean right up to edges.

That means cleaning teams can mechanically clean more of the floor, reducing the need to go back over awkward areas manually. It's not just about clever technology. It's about making cleaning easier, improving productivity and helping teams deliver the standards guests expect.

5. After speaking directly with hospitality professionals at the show, what excites you most about the opportunity for DRYFT in this industry?

I think it's how relevant DRYFT is to the everyday challenges hospitality teams face. Operators are under constant pressure to maintain excellent standards, work efficiently and keep their venues running smoothly. What's exciting about demonstrating DRYFT is seeing people recognise where it could make a difference in their own environments, particularly those awkward spaces they've always struggled to clean.

For me, that's the real opportunity. We're not just introducing another cleaning machine. We're giving hospitality businesses a reason to rethink how they approach floor cleaning.

Just because an area has always been difficult to clean doesn't mean it has to stay that way.

Cleaning That Moves With Hospitality

The London Hospitality Tech Show has reinforced something we strongly believe: hospitality needs cleaning technology designed around the realities of hospitality.

Restaurants don’t stop. Kitchens don’t stop. Hotels don’t stop. And exceptional service depends on countless things happening behind the scenes without disrupting the guest experience.

DRYFT has been designed for that world.

From commercial kitchens and washrooms to restaurant floors, bathrooms and the difficult spaces underneath tables, DRYFT brings powerful mechanical floor cleaning into areas conventional machines can struggle to reach.

The conversations and reactions at the show have demonstrated the scale of that opportunity. This event wasn’t simply about showcasing DRYFT. It was about showing hospitality professionals a different way to clean - one designed to work around their environment, their people and their service.

Because when cleaning moves with the operation, service can thrive.