Size of the kitchen and the front of house
A small line is a different job from a full production kitchen with a large dining room. We count the areas rather than quoting a flat rate.
Restaurant Cleaning Company for the kitchen, floors and front of house
Grease does not stay where it is made. It travels on the air from the range to the walls, the ceiling, and the top of the fridge, and settles as a film you can feel before you can see. Wiping the visible surfaces keeps the front looking clean while the layer builds everywhere the cloth does not reach, and that layer is what an inspector, and a pest, find first.
- A full team, not one person
- Scope and rate agreed before we start
- Scheduled around your service hours
- Degreasing equipment we bring
When a kitchen needs a deep degrease, not a wipe-down
The daily clean handles the shift. Some things build up past it. If one of these is familiar, the layer underneath has grown.
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A sticky film on walls and shelves
Run a finger along the wall near the range or the top of a shelf. If it drags, that is airborne grease that has settled and hardened. It builds everywhere the daily cloth does not reach.
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A smell from the floor drains
The drain in a kitchen collects grease and food that the mop pushes in but never pulls out. When it starts to smell, the trap and the drain line need clearing, not more mopping.
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Grease behind and under equipment
The range, the fryer, the fridge, the gaps beside and behind them are where grease and food collect unseen. It is the first place a health check looks and the last place a rushed clean reaches.
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The floor stays slightly slippery
A kitchen floor that feels greasy after mopping has grease worked into the grout and the non-slip texture. Water and a mop spread it; they do not lift it.
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The extraction hood is dripping or dull
When the canopy and its filters are saturated, grease stops being pulled up and starts coming back down onto the line. Filters left ungreased are also a fire risk.
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Signs of pests near the prep or bins
Droppings, gnaw marks, or insects mean there is a food source they are reaching, usually grease and scraps in the gaps a clean misses. Removing the source is step one.
What the service includes, and what it does not
The second list is the one that prevents disputes, it is usually in small print, or not written at all.
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Cook line and behind equipment
Built-up grease comes off the walls, the floor and the space behind the ranges, where an inspector's notes usually begin.
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Extraction hoods and filters
Filters come out to be degreased with the hood, because a saturated filter weakens extraction and gives fire something to burn.
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Stainless surfaces and equipment
Food contact surfaces are sanitised and polished with food-safe products, not just given a wipe over the top.
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Floor drains
Congealed grease that slows the drain and carries the smell is cleared from the grate downward.
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Dining room and tables
Tables, chairs, floors and the corners guests notice, done after service closes so seating is never held up.
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Public restrooms
Sanitised, aired and restocked, because this is where a guest judges the kitchen they cannot see.
Not included
- Full ductwork and exhaust-fan interior cleaning; we degrease the hood and filters, but the duct run behind them is a specialist job
- Grease-trap pumping and waste removal
- Repairs to equipment, plumbing, or refrigeration
- Pest extermination, we find and clear the food source, but treatment is a separate specialist trade
If your kitchen needs one of these, we say so during the walk-through, not after an invoice. In most cases we point you to the right trade even when the work is not ours.
How a restaurant clean actually runs
A kitchen is cleaned in an order for a reason: degreasing runs downward, so working bottom-up just means cleaning the floor twice. This is the sequence we follow.
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1
We walk the site after service
With you or your chef, from the line to the store to the dining room. We note where grease has built, which equipment can be moved, and what the daily clean has been missing.
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2
Everything clears the surfaces first
Loose items, trays, and small equipment come off before any product goes on, so nothing traps grease underneath or gets cleaned around.
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3
Degrease from the top down
Ceiling and high walls, then the hood, then the line, then lower surfaces. Grease and product run downward, so the floor is left for last on purpose.
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4
Equipment moved and the gaps cleared
Where it is safe to move, the range and fridge are pulled out and the gaps beside and behind them are done, the part a rushed clean always skips.
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5
Floors, grout, and drains last
The floor is scrubbed into the grout and the drains and traps are cleared, once everything above has been done and nothing more will drip onto it.
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6
Walk-through before we sign off
We go through the kitchen and front of house with you. Anything flagged is redone in the same visit before the team leaves.
What decides the price
We do not publish a fixed figure, because cases genuinely differ. These are the factors we ask about, so you know where your job sits before you call.
How heavy the grease build-up is
A kitchen degreased often is quick; one left for a long stretch may need more than one pass on the walls and hood. We flag which it is before starting.
Your service hours and access
Most of this happens after close or before opening. Tight windows and overnight work change the time it takes, and we plan around your hours.
The hood, filters, and equipment involved
The number of filters and how much equipment needs moving affects the time. Heavy canopies and packed lines take longer than an open kitchen.
Services bundled into one visit
Doing the kitchen, dining area, and restrooms in one scheduled visit costs less than separate call-outs, because setup and access happen once.
Send a few photos of the kitchen and the dining area, and your service hours, and we schedule a walk-through, then a scope and rate before anything is committed.
Your closing clean, or a periodic deep clean?
The nightly clean by your own staff is necessary and this does not replace it. They do different jobs. Here is where the line falls.
What gets reached
the surfaces used during service
ceilings, hood, and behind equipment
The extraction hood
wiped on the outside
canopy and filters degreased through
Floor drains
mopped over
traps and drain lines cleared
Behind the range and fridge
reached when time allows
moved out and cleared
Timing
at the end of each shift
scheduled around your service hours
If an area falls short
caught next shift
redone in the same visit
Why bring us in for this
A full team after close
The company runs a large crew, and we send a team, not one person. A full kitchen and dining room are finished in one visit overnight instead of eating into service time.
Our own degreasing equipment
The machines and materials for hood, floor, and grout come with the team. No waiting on gear that is out with another client.
Kitchen and front of house together
One team handles the line, the dining area, and the restrooms, so the whole site is cleaned to the same standard in one scheduled visit.
We hand back with you watching
Nothing is called finished until you have walked it. What is flagged is redone before we leave, so sign-off means the kitchen is ready for the next service.
Our work
Photographs from real jobs carried out by the crew.
The job is not closed until you sign off
The commitment is simple enough to keep: we do not call the kitchen finished until you have seen it and agreed it is ready for service.
- A walk-through with you before the team leaves
- Anything flagged is redone in the same visit, with no new invoice
- The agreed scope is what you pay; any addition is priced before it is done, not after
- If the team is running late, we tell you before the window, not after
Three written commitments
You know the price before we start
We look at the job and agree the figure before any work begins, and nothing is added to it afterwards. If the scope changes during the visit we stop and ask you before carrying on.
A handover walk before we leave
At the end of the visit we walk the place with you. Anything you point at is redone in the same visit, not booked for another one, and at no extra cost.
We keep the time, and tell you if we cannot
We arrive when we said we would. If that becomes impossible you hear it before the appointment rather than after, because waiting without knowing how long is worse than a delay you were told about.
Questions before you book
Can you clean the kitchen overnight, after the last service?
Yes. Most restaurant deep cleaning happens overnight or before opening, because the kitchen needs to be clear of staff and the surfaces need time to dry. We agree the window with you so the site is ready for the next service.
Do you clean the extraction ductwork?
We degrease the hood and its filters so it pulls properly again. The duct run and the exhaust fan behind it are a separate specialist job, and we will tell you plainly if that is what yours needs rather than claim the hood clean covers it.
Do you pump the grease trap?
No. We clear the floor drains and the traps of grease build-up as part of the floor work, but pumping out and removing grease-trap waste is a separate service. We can point you to who handles it.
Will you move the equipment to clean behind it?
Where it is safe to move, yes, the range, fridge, and fryer are pulled out so the gaps are cleared. Anything fixed in place or on a gas line that should not be moved, we clean up to as far as we can safely reach and tell you what is left.
Do the degreasers get used on the prep surfaces too?
No. The heavy degreasers stay on the hood, the walls and behind the equipment, and prep surfaces are cleaned with food-safe materials and rinsed afterwards. We work when the kitchen is out of service so everything is dry before food is handled again. Tell us about any surface that needs a specific product.
How often should a kitchen be deep-cleaned?
It depends on how much you cook and what, a grill or fryer builds grease far faster than a cold kitchen. We can set a schedule during the walk-through so the hood and heavy areas are done on their own cycle rather than waiting for a problem.
All commercial and facility services
Everything we offer in this category, in a single visit if you need more than one.
Office Cleaning
School Cleaning
Hospital Cleaning
Gym Cleaning
Retail Store Cleaning
Sports Facility Cleaning
Factory and Warehouse Cleaning
Commercial Post-Construction Cleaning
Air Duct Cleaning
Building Facade Cleaning
Marble Polishing and Restoration
Event Cleaning
Hotel and Resort Cleaning
Shopping Mall Cleaning
Mosque Cleaning
Clinic Cleaning
Nursery and Kindergarten Cleaning
Government Facility Cleaning
Commercial Pest Management
We reach every district in the city
The crew and its equipment travel to you, and the price does not change with the district.
How to book
Four steps, and none of them commits you to paying before you have seen the price.
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1
You send the details
WhatsApp or a call. One photo is usually enough.
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2
You get a price and a duration
In writing, before you commit to anything. You approve it, or we adjust it.
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3
The crew arrives with its equipment
At the agreed time, with everything the job needs.
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4
You inspect and approve
A walk-through before we leave. The job is not closed until you are satisfied.
Get in touch
Send photos of the kitchen and dining area and your service hours, and we schedule a walk-through. A scope and rate come before any team starts.