RESTAURANT CLEANINGAthens & Watkinsville, Georgia
Restaurants get inspected, and the difference between a clean kitchen and an inspection-ready kitchen is the detail work nobody has time for at close. We clean overnight, between service and open, so your team walks into a reset room.
THE USUAL PROBLEMS
Closing staff are too tired to deep clean
End-of-shift cleaning is triage, not detail work. We handle the grease, the baseboards, the under-equipment floors, and the things that accumulate quietly until an inspector finds them.
Inspections come without warning
We clean to a consistent standard every visit rather than scrambling before a scheduled date, so the room is ready whenever someone walks in.
Front-of-house sets the whole impression
Dining rooms, restrooms, and entry glass get the same attention as the kitchen. Guests judge your kitchen by your restroom.
WHAT WE COVER
A starting point, not a limit. Final scope is written into your quote after we walk the space.
- Kitchen floor degreasing, including under equipment
- Hood and equipment exterior wipe-down
- Prep surfaces and stainless steel
- Walk-in and storage area floors
- Dining room tables, booths, and seating
- Restroom deep sanitizing and restocking
- Entry glass, host stand, and waiting areas
- Trash removal and receptacle sanitizing
BEFORE YOU ASK
Can you clean overnight after we close?
Yes — overnight is our standard for food service. We work between close and open so there is zero disruption to service.
Do you handle hood cleaning?
We clean hood and equipment exteriors as part of the scope. Certified hood-system degreasing is a specialty trade with its own certification, so we coordinate around your hood vendor rather than duplicating it.
Can you work around our delivery and prep schedule?
Yes. We build the visit window around your operation. Tell us when the room is empty and that is when we are there.
LET US WALK
YOUR SPACE
We quote after seeing the building, not before. Walkthroughs are free and take about twenty minutes.