What we do
Front-of-house cleaning, on your operating clock
Restaurant cleaning is a different category from office cleaning. The timing is unforgiving — you close at 11pm and reopen at 11am, which means cleaning has to fit into a window that might be six hours or might be three. The cleaning itself is harder — grease, food residue, spilled drinks, and high-traffic floor wear that builds up faster than in any other commercial space.
We clean the front-of-house side of restaurants: dining rooms, bars, restrooms, lobby and entry areas, and the floors that take the most wear. We also handle floor degreasing and post-event resets for restaurants with private dining rooms. We do not handle commercial kitchen cleaning behind the line — that’s a specialized regulated category requiring different equipment and protocols, and your kitchen team or a kitchen-specific cleaning vendor should handle it.
Standard scope
What we clean in a restaurant or bar
Dining room and front of house: Tables and chairs wiped and sanitized. Booth seating cleaned. Floors swept, vacuumed, and mopped with attention to under-table and along-baseboard residue. Host stand, menus, and check-in surfaces cleaned. Windows and glass partitions cleaned. High-touch surfaces sanitized.
Bar area: Bar tops wiped and polished (bar-safe products). Bar stools and rail areas cleaned. Floor mats under the bar lifted, cleaned, and replaced. Bar-back surfaces wiped externally. Beer line drip trays cleaned externally.
Restrooms: Toilets, urinals, and sinks cleaned and sanitized. Mirrors polished. Floors mopped with disinfectant. Soap, paper, and supplies restocked. High-touch surfaces sanitized. Trash emptied and relined. Air freshener replaced as needed.
Floors (the hardest category): Restaurant floors take more abuse than any other commercial space. Standard nightly cleaning includes sweep and mop. We also offer scheduled floor degreasing (typically weekly or biweekly).
Entry, waiting, and high-touch areas: Entry vestibule cleaned. Waiting area benches or chairs wiped. Coat check (where applicable). Reservation kiosks and host stand. POS terminals and check-presenter trays sanitized. Floor mats at entry cleaned or rotated.
What we don’t clean
Three things outside our scope — and why
We’re explicit about this because restaurant operators get burned by cleaning vendors who promise everything and deliver poorly on the specialized parts.
Commercial kitchen behind the line: Hoods, vents, deep fryers, grills, ovens, and cookline equipment are regulated cleaning categories requiring NFPA-compliant equipment, specialized degreasing products, and trained kitchen-cleaning crews. We don’t do this work, and we’ll tell you so during the walk-through.
Grease trap servicing: Regulated waste handling that requires licensed haulers. Not something we offer.
Walk-in cooler and freezer interiors: Food storage areas require kitchen-staff cleaning under your food safety protocols. We clean exteriors and the floor areas around them, but not the inside surfaces where food is stored.
Everything else in your restaurant — dining room, bar, restrooms, entry, floors, common areas, office, staff break room — we cover thoroughly.
Floor specialty
Restaurant floors take a beating. We’re equipped for it
Floors are the single biggest visible cleanliness signal in a restaurant — and the place most cleaning vendors fall short. A standard nightly mop isn’t enough for a restaurant that serves 200 covers a day. Here’s the floor care we deliver:
Nightly basic floor care: Sweep and mop with appropriate cleaning solutions for the floor type. Standard for every restaurant cleaning contract.
Weekly or biweekly floor degreasing: A heavier scrub using degreasing solutions to remove built-up oil and food residue that nightly mopping can’t catch. Critical for restaurants with fryers, grills, or high-volume bars.
Carpets and rugs: Vacuumed nightly as part of standard service. For deeper carpet extraction cleaning, we’ll work with you to schedule it on a recurring basis as the service becomes available.
When we work
Three windows that fit restaurant hours
After-hours (after close): Crews arrive after your last service ends and finish before the next morning’s prep. Timing depends on your hours — most restaurants are cleaned between 11 PM and 4 AM. Most common scheduling pattern for dinner-only and bar-heavy concepts.
Pre-opening (before service): Crews arrive early morning, typically between 6am and 9am, and finish before staff prep starts. Common for lunch-focused or quick-service concepts where late-night access isn’t workable.
Between services (split shifts): For restaurants with a strong lunch and dinner separation, some cleaning can happen between 3pm and 5pm. Usually paired with a smaller late-night or pre-opening visit for floors and restrooms.
We work your hours, not ours
Restaurant cleaning fails when the vendor’s schedule conflicts with your service. Our crews are assigned to work the hours your restaurant actually needs.
Floors taken seriously
Restaurant floors are the single most demanding cleaning category in any commercial space. Standard nightly mopping isn’t enough for high-volume restaurants — we build degreasing schedules into every restaurant contract.
Front-of-house focus
We’re honest about what we do — front-of-house, restrooms, floors, common areas, and office. We don’t pretend to do commercial kitchen cleaning, which is a different regulated category.
Discreet around staff and guests
Late-night crews are often in your restaurant while last service or closing is still happening. Our crews are trained to stay out of the way of bartenders, servers, and managers wrapping up.
One named account manager
Your general manager or operations director has a direct line to the person who runs your account — not a dispatcher.
Do you handle commercial kitchen cleaning?
No. Hoods, vents, cookline equipment, and behind-the-line cleaning require specialized equipment, regulated cleaning products, and trained kitchen-cleaning crews. We focus on front-of-house, restrooms, floors, and common areas.
How late can your crews work?
We work after-hours including some late-night shifts. For most restaurants, that means crews arriving after close — typically between 11 PM and 1 AM depending on your hours — and finishing before the next morning’s prep. For concepts that close very late (2 AM bars), we’ll discuss timing during the walk-through and confirm what we can commit to before signing.
We have a private dining room used for events. Can you reset it between events?
Yes. Post-event resets are quoted separately and can be scheduled on short notice.
What about restaurant restroom maintenance during high-volume nights?
Standard cleaning covers nightly. For restaurants doing 200+ covers on Friday and Saturday nights, some operators add a mid-evening restroom check — typically 60–90 minutes of restocking and surface wipe-downs during service. We can build this into your contract.
How quickly can you start service?
For active restaurants needing immediate cleaning, we can typically start within 5 business days of contract signing.
Can you provide a Certificate of Insurance?
Yes. We carry $500,000 general liability and are bonded. COIs are typically sent within 1-2 business days of request.
We have a high-end concept where front-of-house presentation is everything. How do you ensure consistency?
Same crew every visit, named account manager, and a documented checklist specific to your restaurant developed during the walk-through.