Restaurant & Commercial Kitchen Cleaning 

Restaurant cleaning has a fixed constraint: it happens between close and open, and there is no version where it runs long. Everything else follows from that. The kitchen floor is the hardest surface in the building to keep right. Grease works into quarry tile grout and into the texture of non-slip flooring, and once it is in, mopping moves it around rather than removing it. It also becomes a slip hazard, which is a staff safety problem before it is a cleanliness one. Proper degreasing with the right chemistry and mechanical agitation is what actually lifts it, and it needs to happen on a schedule rather than when someone notices the floor has gone dark. Dining rooms have a different failure mode. Carpet in a dining room absorbs everything spilled on it, and the smell arrives before the stain becomes obvious. Upholstered seating does the same and is rarely cleaned until it visibly needs it, by which point it has been holding odour for months. Both respond to truck-mounted hot-water extraction, and both are best done overnight with enough drying time before service. Hard floors in front of house get walked constantly and cleaned superficially. They need periodic deep treatment rather than nightly mopping alone, and the difference in how a dining room reads to a customer is significant. We work overnight for restaurants as a matter of course. Tell us the close and open times and the schedule fits inside them.