Hospitality
Hospitality cleaning services for UK restaurants, pubs and hotels
Hospitality cleaning services cover front-of-house dining and bar areas, back-of-house kitchens and prep spaces, cellars, customer washrooms and staff areas. Cleaning runs overnight or pre-service to an EHO-ready standard, with documented food-safe chemicals, grease and drain management, and periodic deep cleans on a planned schedule.
Hospitality has the shortest gap between a cleaning failure and a commercial consequence. A washroom complaint becomes a public review the same evening; a kitchen finding becomes a Food Hygiene Rating that sits on your door for a year.
The specification therefore splits cleanly in two. Front of house is judged on presentation and turned around fast. Back of house is judged on evidence — grease control, drain management, food-safe chemicals and records that stand up when an environmental health officer walks in unannounced.
What makes hospitality & restaurant cleaning different
Food-safe chemistry, no exceptions
Every product used in food preparation and service areas is suitable for food environments, correctly diluted and rinsed where required. Data sheets are kept on site with the food safety documentation.
Grease is the recurring EHO finding
Grease behind equipment, on wall junctions, in extract canopies and in floor gullies is what gets written up. It needs a planned periodic regime with degreasing and canopy work, not a nightly wipe.
Drains and gullies drive odour and pest risk
Kitchen and bar drains, gullies and cellar drains get scheduled treatment. Neglected, they produce both persistent odour and a pest control problem that costs far more to fix.
Turnaround windows are brutally short
A site closing at midnight and serving breakfast at seven has a real working window of a few hours. The rota is built to that window, with the team sized to finish inside it rather than overrunning into service.
Scope of works
A typical specification. Yours is built from a site survey, not a template — but this is the shape of it.
| Area | Tasks | Frequency |
|---|---|---|
| Dining room & bar front of house | Tables, banquettes, bar top, floors, glazing, brassware | Daily, overnight or pre-service |
| Kitchen floors, walls & gullies | Degrease, scrub, gully clean, wall junction detail | Daily |
| Kitchen equipment surrounds | Clean to agreed boundary around fryers, ranges and prep stations | Daily |
| Extract canopies & filters | Canopy surfaces and filter cleaning to agreed scope | Weekly to monthly |
| Cellar & store rooms | Floors, drains, line-clean support areas, racking | Weekly |
| Customer washrooms | Full sanitisation, descale, consumables, odour control | Daily, plus service-hour checks |
| Staff areas & changing | Lockers, floors, kitchenette, waste | Daily |
| Periodic deep clean | Behind and under equipment, high-level, extraction of soft furnishings, external areas | Quarterly |
Standards and compliance
- EHO-ready evidence
- Signed daily and periodic records kept with your food safety documentation so cleaning can be evidenced on demand.
- Food-safe chemicals
- Products approved for food environments, with data sheets on site and controlled dilution.
- HACCP alignment
- Cleaning tasks mapped to the cleaning schedule in your HACCP plan rather than running as a separate, unlinked list.
- Colour coding
- Separate colour-coded equipment for kitchen, bar, front of house and washrooms.
- Pest-risk management
- Drain, gully and waste-area cleaning scheduled to remove the conditions pests need, with sightings reported immediately.
- TR19 boundary
- Deep ductwork cleaning to TR19 is specialist work; we clean canopies and filters to the agreed boundary and flag when full duct cleaning is due.
How the schedule works
- Restaurants and pubs are cleaned overnight after close or early before service, sized so the team always finishes before the first shift arrives.
- Hotels get a split rota — public areas and washrooms overnight, back-of-house and periodic works during low-occupancy periods.
- Service-hour washroom checks are built in for busy sites; that single pass prevents most public complaints.
- Quarterly deep cleans behind and under equipment are booked into a 12-month planner and aligned to your quietest trading weeks.
Hospitality & restaurant cleaning — frequently asked questions
Can you help improve our Food Hygiene Rating?
Cleaning is one component of the rating, and it is the one we can evidence. Planned degreasing, drain management, documented food-safe chemicals and signed records directly address the cleaning-related findings that commonly cost sites a point.
Do you clean kitchen extract ductwork?
We clean canopies and filters to an agreed boundary. Full internal ductwork cleaning to TR19 is specialist certificated work — we will tell you when it is due and coordinate it, rather than pretending a canopy clean covers it.
When do you clean a restaurant?
Overnight after close, or early before service — whichever fits your trading pattern. The team is sized so the work always completes inside the window rather than overrunning into prep.
How much does restaurant cleaning cost?
It is priced on covers, kitchen size, trading hours and the periodic deep-clean programme. A single-site bistro and a 200-cover pub with a cellar and function room are very different scopes; a survey produces the firm figure.
Do you clean hotel bedrooms?
Our core scope is public areas, back of house, kitchens and washrooms. Bedroom housekeeping can be discussed separately, but it is a different operating model and we will say so rather than bolting it on badly.
Can you cover a multi-site restaurant group?
Yes. Groups run on one specification and audit standard across every site, with consolidated reporting and invoicing and a named area supervisor.