A restaurant is cleaned after closing. Hoods and flues matter most, as built-up grease in them is a fire risk and a source of cockroaches.
What we cover
Hoods and fluesGrease removed with steam and degreaser.
Kitchen floorsWashing, disinfection and drains.
Dining roomSeating, floors and glass.
Pest controlGel and bait, with no spraying on food surfaces.
The tankEvery 3 months.
A monthly contractWith a visit record kept on site.
How often is it cleaned?
| Task | Frequency |
|---|---|
| Kitchen and dining room | Daily after closing |
| Hoods and flues | Every one to 3 months |
| Pest control | Monthly |
Common questions
When do you clean the restaurant?
After closing, finishing before opening.
Do you spray insecticide in the kitchen?
Not on food surfaces. Bait and gel are used.
Do you clean flues?
Yes, along with hoods and filters.
How is it priced?
By area, number of visits and the services added. State them and you get the price per visit and per contract.
Types of contract are in regular cleaning contracts.
Ask for the price
