Industry
Cleaning for NYC Restaurants
The problem
Grease does not stay in the kitchen. It travels on air currents into dining rooms, settles on light fittings and ceiling tiles, and builds up at floor-wall junctions where a mop never quite reaches. Meanwhile the close-down clean happens at the end of a long shift, by staff who want to go home, which is exactly when detail work stops happening.
How we approach it
We split the work into what genuinely has to happen every night and what belongs on a weekly or monthly rotation, then schedule the heavy items after close so they actually get completed. Front and back of house are treated as one job, because that is how grease and foot traffic actually move through the building.
What we focus on
The pressure points in this kind of space. Your own scope is agreed at the walkthrough and written down.
- Kitchen floors, including under and behind moveable equipment
- Degreasing walls, splashbacks and equipment exteriors
- Dining room floors, banquettes and service stations
- Restrooms on a defined frequency, not on demand
- Waste areas and the routes to them
- Floor-wall junctions, baseboards and corners
Where we work
We clean restaurants across Brooklyn, Manhattan, Queens and the wider New York City area. Each borough has its own constraints on access and scheduling:
How it works
From first enquiry to a clean that runs itself
Step 1: Tell us about the space
Send the basics through the quote form — business type, rough size, location, how often. Two minutes.
Step 2: We walk the site
We visit at a time that suits you and walk every area you want covered. Scope gets decided here.
Step 3: You get a written scope and price
A task list with a frequency against each item, and the price for it. Nothing hidden in the middle.
Step 4: We agree access and scheduling
Keys, codes, lockbox or doorman arrangements confirmed in writing, along with our hours on site.
Step 5: The work runs to the schedule
Cleaning runs to the agreed list. Detail work rotates. Any change to scope is raised with you first.
FAQ
Restaurants — common questions
Do you clean during service?
No. Kitchen and heavy floor work is scheduled after close or before prep, and front of house is handled in the same window. Nothing that involves moving equipment or wet floors happens while you are trading.
How do you stop grease reaching the dining room?
By treating front and back of house as one job. Grease travels on air currents and settles on light fittings, ceiling tiles and the tops of surfaces nobody looks at. The dining-room work therefore has to include the high and horizontal surfaces, not just the tables and floor, and the kitchen degreasing has to be frequent enough that there is less of it moving in the first place.
What about the areas an inspector checks first?
Under and behind equipment, the base of walls, floor-wall junctions, the underside of shelving, storage areas and waste routes. Those are exactly the areas a rushed close never reaches, so they go on a defined rotation rather than being left to whoever has time.
Can you handle both a nightly clean and periodic deep work?
Yes, and that split is the point. The nightly list stays short enough to actually be completed, and the heavy items sit on a weekly or monthly rotation within the same agreement.
Related
Services this usually involves
Restaurant cleaning
Front and back of house cleaning built around service hours and health inspection standards.
Kitchen cleaning
Commercial kitchen deep cleaning — degreasing, equipment exteriors, floors and storage.
Hood and exhaust cleaning
Kitchen extraction cleaning — hood, filters and accessible ductwork.
Tile and grout cleaning
Restorative cleaning for tiled floors and walls where mopping no longer works.
Tell us about your space
Send us the basics and we will arrange a walkthrough. You get a written scope and a price before you commit to anything.