OPEN CLEAN. CLOSE CLEAN. EVERY DAY.
Customers decide in the first ten feet and inspectors decide in the back of house. We work the overnight window so the floor shines at open, the restrooms hold up through a Saturday rush, and the kitchen has documentation ready when the inspector walks in.
- OVERNIGHT
- FINISHED BEFORE YOU OPEN
- BOH
- KITCHEN DEGREASING ON CYCLE
- LOGS
- INSPECTION-READY RECORDS
- CHAIN
- SAME SCOPE EVERY LOCATION
WHAT RETAIL & RESTAURANTS BUY FROM US
FRONT OF HOUSE AND BACK OF HOUSE, BOTH COVERED.
Retail loses sales on appearance and restaurants lose points on grease and pests. These six lanes cover both sides of the wall on one agreement.
- 01
SALES FLOOR AND DINING ROOM
Nightly, before open
Floors, fixtures, dining surfaces, glass, and entry areas serviced overnight so the first customer of the day sees a finished store.
See the service - 02
KITCHEN DEGREASING
Line, walls, equipment
Cook line, wall surfaces, equipment exteriors, and the areas around the hood degreased on a cycle that keeps buildup off your inspection report.
See the service - 03
DRAINS AND GREASE LINES
Before the backup
Floor drain treatment, line jetting, and grease interceptor service scheduled ahead of trouble instead of during a Friday dinner rush.
See the service - 04
HIGH-TRAFFIC RESTROOMS
Public volume, fast wear
Deep cleaning of fixtures, partitions, grout, and touchpoints, plus consumables stocked at par so nothing runs out mid-shift.
See the service - 05
PEST CONTROL RECORDS
What inspectors ask for
Licensed service on a documented schedule with reports filed and available, because the record is half of what an inspector actually checks.
See the service - 06
ENTRY MATTING AND WINTER SALT
Keeping grit off the floor
Sized matting programs and increased entry frequency through the Minnesota salt season so grit never reaches your finished floor or your dining room.
See the service
HOW IT WORKS FOR RETAIL & RESTAURANTS
CLEAN IN THE HOURS YOU ARE CLOSED.
Retail and food service have a narrow window and no tolerance for a late crew. We scope the work to fit that window and staff it so it finishes inside it.
- 01
LOCATION WALKTHROUGH
Floor materials, fixture layout, kitchen equipment, restroom volume, closing hours, and the items your last health inspection called out.
- 02
WINDOW-FIT SCOPE
Nightly tasks, weekly deep work, and periodic degreasing written to finish inside the closed hours at every location.
- 03
OVERNIGHT CREWS
Alarm-trained teams working a checklist, closing and securing the building, with photo verification on the line and restrooms.
- 04
DOCUMENTED FILE
Degreasing dates, drain service, and pest reports kept current so your manager hands the inspector a file, not an explanation.
FLOORS + KITCHEN + DRAINS + RESTROOMS + PEST + MATS
ONE FACILITY MANAGER COVERING EVERY LOCATION YOU OPERATE
RETAIL & RESTAURANTS QUESTIONS
STRAIGHT ANSWERS BEFORE THE WALKTHROUGH.
Can you finish before we open in the morning?
Yes. The scope is sized to the hours you are actually closed, and crews are staffed to complete it inside that window. If your close-to-open gap is only a few hours, we split heavy periodic work across nights rather than running past open.
Do you clean the hood system?
We clean the cook line, walls, equipment exteriors, and the area around the hood. Certified hood and duct cleaning is performed by a licensed vendor on your fire code schedule, and we coordinate and track that service so the certification never lapses.
Will you keep records for health inspections?
Yes. Degreasing dates, drain and interceptor service, and pest control reports are logged and available to your manager on request. Inspectors ask for the paperwork as often as they look at the equipment.
Can you keep a chain consistent across locations?
One written scope applies at every store, adjusted only for square footage and hours, and one facility manager inspects against it. You get a monthly comparison across the group instead of chasing separate local vendors.
How do you deal with salt tracked in all winter?
Matting is sized for your entry width and traffic rather than whatever came with the building, and entry frequency goes up from November through April. Salt residue is neutralized during floor service so it does not haze the finish or leave a slick film.
RETAIL & RESTAURANTS, MANAGED
REQUEST A STORE WALKTHROUGH.
Tell us the location list, closing hours, and whether you need back-of-house covered. You get a scoped proposal with per-site pricing within one business week.
- FLOORS
- KITCHEN
- DRAINS
- RESTROOMS
- PEST
- OVERNIGHT