Restaurant & Food Service Cleaning

• Why professionally Clean Food Service Areas
• Supplies and Equipment We Use
• How We Clean Food Service Areas
• Clean Floors
• Cleaning Cooking Equipment The Hot Side

No Two Locations Are Alike

Cleaning duties, who does the work, when it’s done and exactly what and how things get cleaned are generally determined by the restaurant, dining room or kitchen manager. In most locations, you have front and back of the facility and specific duties for each. Front areas include the parking lot, entrance, lobby, dining room, rest rooms and offices. Back areas include the kitchen, prep, storage, dishwashing and refuse areas. In most locations some day support will be provided to mop up spills, dump trash and spot clean the rest rooms.
Heavy cleaning of food service areas is generally done during off hours after the kitchen or restaurant closes. This becomes more difficult in facilities that are open 24 hours. In these locations cleaning is done by closing off sections or areas or during slow periods such as after 3:00 am and before 5:30 am.