Before booking restaurant, bar or café cleaning, separate the guest areas from the kitchen and list the equipment that needs attention. This makes the requested work clearer and helps avoid treating a lightly used dining room and a heavily soiled kitchen as the same task.
Describe each area
- Dining room, bar and guest-area square metres.
- Professional kitchen square metres and current condition.
- Number of toilets and the areas included.
- Opening hours, closing time and the available cleaning window.
- Access arrangements and any areas that must remain in use.
List equipment and extras separately
Identify the appliances or areas you want cleaned, such as ovens, fryers, grills, refrigerators, dishwashers, windows or a terrace. Describe grease and residue honestly for each relevant area. Note whether equipment can be emptied, switched off or made accessible before the visit, and follow its manufacturer’s preparation instructions.
Choose a one-off visit or a recurring plan
For a one-off visit, the restaurant calculator lets you enter areas, condition and selected extras before reviewing the estimate. For recurring cleaning, use the business quote form and explain the days, hours and tasks you need. A regular closing clean and periodic kitchen deep cleaning should be described separately.
Check the scope before confirming
Review the selected service, extras, total, date and booking conditions. If the actual condition differs from what was entered, the scope and price may need review under the displayed terms. Specialist tasks should be discussed rather than assumed to be included.
Prepare useful information
Optional photographs or a floor plan can explain the layout. Avoid including customer information or security codes. Ask any unresolved questions before confirming your booking, particularly about equipment, access or work outside the listed service.
View the one-off restaurant calculator · Request a recurring cleaning quote · More cleaning guides