Industries
Restaurant and food service cleaning
Dining rooms, restrooms and the greasy surfaces behind them, cleaned after service so the room is ready before the first cover.
How an account is run
Unannounced walkthroughs
A supervisor walks your building at random, scores it against the written scope and sends you the score with photos.
A person answers
The office line reaches a person during office hours, and field supervisors carry phones on every shift.
Fixed the same night
Issues are logged when they happen and put right before the next shift, with a note to you.
A written scope
Every task by area and frequency, agreed before the first shift. You keep a copy and the crew carries one.
The brief
What a restaurant needs
- Dining room floors and surfaces cleaned after service
- Restrooms detailed every night
- Degreasing of non-food-contact surfaces and floors
- Entrances and glass kept clear
- Drains and grout treated for odor
- Crews who work after close without supervision
- 01
Grease travels
Grease moves well beyond the line: onto floors, walls, vents and door handles. Those surfaces are on the scope with a frequency that keeps up with your service pattern.
- 02
Where we stop
Food-contact surfaces, cooking equipment and hood systems stay with your kitchen team and your hood contractor. The scope says so in writing, so nothing is assumed.
Extract
How the scope reads for a building like yours
A few lines from each area, with their usual frequency. The full scope is written for your building at the walkthrough.
Kitchen (non-food-contact)
- DailyKitchen floors deck-scrubbed and degreased; mats lifted and washed
- WeeklyFloor drains and grates cleaned and treated; walls behind line wiped to 6 ft
- MonthlyQuarry tile and grout machine scrubbed with degreaser
Front of house
- DailyDining room floors swept and mopped; tables, chairs and booths wiped and disinfected
- DailyEntrance glass, host stand, door handles and high chairs cleaned and disinfected
- DailyPatio tables, chairs and floor cleaned; umbrellas and heaters wiped
Common areas
- DailyPolice exterior entrances and smoking areas for litter, empty exterior bins
Services
What these buildings usually take
- Nightly
Commercial Janitorial
Nightly janitorial for offices, warehouses, clinics and schools, run from a written scope of work.
- On a cycle
Floor Care, Stripping and Waxing
Strip and wax, scrub and recoat, burnishing, and programs for sealed and polished concrete.
- Per project
Commercial Deep Cleaning
Project cleans for a new contract start, a seasonal reset, after an event, or a building that needs catching up.
- Scheduled
Commercial Window Cleaning
Interior and exterior glass for storefronts, offices and low-rise buildings, on a set schedule.
Questions
Restaurants and Food Service questions
Do you clean kitchen equipment?
No. Food-contact surfaces and cooking equipment stay with your team, and hood systems with your licensed hood contractor. We take floors, non-food-contact surfaces, restrooms and front of house.
Can you clean after close?
Yes. Most restaurants are cleaned after the last cover, with access arranged so nobody has to wait for the crew.
Next step
Walk the building with us
Under an hour on site with the supervisor who would run the account. You get a written scope of work for your building.