One cleaning standard across every location in your group

One store passes its health inspection spotless while another gets written up for restrooms — and the whole brand wears the bad review.

Restaurant management groups end up juggling a different cleaning vendor per store: three invoices, three standards, and nobody accountable for the group.

Your closing crew is there to break down the line, not to detail dining-room floors at 1 a.m. after a double.

When a GM changes, the cleaning standard should not change with them — the spec has to live in the contract, not in whoever runs the store this quarter.

Grease travels — off the line and onto host stands, booth edges, and restroom doors — so front-of-house needs real degreasing, not a damp mop.

The list, not a promise

The report shows the status of the tasks you approved in your scope of work — the same ones, visit after visit.

Customer-safe photos

Images of the work, not of people or paperwork: you can forward the report to a board or a tenant without editing anything.

A clear way to fix it

If something misses the standard, you point at that visit’s photo and we make it right — nobody has to rely on memory.

Free walkthrough

Message us on WhatsApp, call, or text. We walk the space with you — square footage, layout, restrooms, floors, access rules, and the hours that work for your team.

Written quote in one business day

You get a scope of work and a price in writing — the task list, the frequency of each task, and what it costs. Nothing starts until you approve it, and the price you approve is the price you pay.

Recurring service with photo reports

We hold the schedule set in your walkthrough. After eligible completed visits you get a CleanCheck report: that visit’s checklist status, customer-safe photos, and the team’s notes.

Billed after each visit

You are invoiced after each completed visit, not for a prepaid term. That is why there is no long-term lock-in here — we earn the contract every visit.

Do you clean the kitchen line, hoods, or food-contact surfaces?

No — and you want that boundary. We clean the facility: dining rooms, restrooms, bars, and back-of-house floors and walls. Food-contact sanitation stays with your kitchen team under your own food-safety plan, and hood and exhaust cleaning belongs to a certified hood contractor under fire code. We work around both; we never take them over.

How does one contract work across several restaurants?

We walk each store once, write one group spec with per-store notes, and bill everything on one invoice. Every location gets the same standard plus per-store inspection reporting — CleanCheck photo proof on eligible completed visits — so the group office sees which store was cleaned and how without calling five GMs. Quote in writing, COI within 2 business hours, no payment at booking.

Can crews work after a midnight close?

Yes — most groups run us overnight, after the last cover leaves and before the prep crew arrives; brunch-heavy stores flip to early mornings instead. We are answered every day, 24 hours, so any store in the group can reach us with a same-day request.