Small restaurants
Dining room and kitchen floor, ready before prep.
For small restaurants, cafés and taprooms. The crew starts after your last guest and finishes before your first prep, and the check-in photos include the dining room, the restrooms and the kitchen floor.
Starts after your last guest, ready before your prep
Dining room, restrooms and kitchen floor every visit
Hoods and grease traps named as the specialist's job
Included
What a night covers, room by room
Dining room
Tables and chairs wiped, booths and banquettes vacuumed, floors swept and mopped edge to edge.
Bar and front counter
Bar top and front wiped, floor behind the bar mopped, glass doors on the coolers wiped.
Restrooms
Cleaned, then high-touch surfaces disinfected with an EPA-registered product, and restocked from your supplies.
Kitchen floor and surfaces
Floors degreased and mopped, prep tables and sinks wiped where you've shown us. Hoods and fryers stay with your own staff or a specialist.
How it goes
From the walkthrough to the first text
- 01Day 1
Step 1: The walkthrough
Thuy or a supervisor walks the space with you, about half an hour, and asks when you open and when you'd like it ready.
- 02Within two business days
Step 2: The written quote
A scope sheet by room and a price for the nights you pick, within two business days.
- 03First night
Step 3: The first night
You show the lead the kitchen, the chemical storage and where the trash goes. The lead sets your alarm before leaving.
- 04Every visit
Step 4: Every night after
Lizbeth sends the photo text at the finish. If something needs a decision, the text says so.
Good to know
Before we arrive, and what we leave to others
Before we arrive
Clear food from the floor and the bar, and tell us which stations are yours to wipe down. Leave dish machines drained.
What we leave to others
Hood and duct cleaning, grease traps, deep-fryer work and pest control. We'll say when it's due and who does it.
How the price is set
By the dining room and kitchen size, the nights a week, the fixtures and the ready-by time. The quote lists each one.
How pricing works
Questions about this service
Do you clean the kitchen?
The floor and the surfaces you've shown us. Hoods, fryers and grease traps need a specialist, and we'll say so on the scope sheet.
What time do you start?
After your last seating. Many crews start around midnight, and the ready-by time is set from when your first prep begins.
Do you handle food or chemicals?
We bring our own cleaning products, stored on a shelf you choose. We don't touch food, and we ask where yours is kept.
See the kitchen with us, once.
Thuy or a supervisor walks the kitchen and dining room after close, then writes the scope sheet.