Routine cleaning built around your restaurant and your schedule. The same scope, the same standard, every visit.
- Scope set at the walkthrough and held to it
- Scheduled around your service hours
- Equipment, surfaces and floors
- Consistent crew who learn your kitchen
Detailed cleaning and degreasing for kitchens and restaurant spaces. Surfaces, walls, floors, equipment exteriors and high dusting.
- Equipment exteriors degreased
- Walls, floors and high dusting
- Around and behind wheeled equipment that moves safely
- Timed to inspection or to a slow week
A comprehensive first clean that establishes your baseline. Priced on what the kitchen actually needs, which is why it is quoted in person rather than over the phone.
- Full reset of the kitchen envelope
- Establishes the standard everything after is held to
- Common before starting a recurring agreement
- Quoted after the walkthrough
Starting prices, not per-visit rates. Every service is quoted on its scope of work, property size, condition and cleaning frequency, and an initial or reset clean may need its own custom quote - which is what the walkthrough is for.
Square footage is a weak proxy. A galley kitchen with four pieces of fixed equipment takes longer than an open one twice the size.
Two kitchens the same size can be a week apart in condition. A backlog is real work and pretending otherwise helps nobody.
A steakhouse builds up grease in a way a bakery never will. The method and the frequency follow the menu.
Overnight work, a tight service window or a shared space all change how long the job takes.
The walkthrough produces a written, itemized scope. If something outside that scope turns up mid-job we stop and ask rather than adding it to the invoice.
Twenty minutes on site and you will have a scope and a price in writing.