Restaurants and shops get judged from the sidewalk. Smudged glass, a filthy mat at the door or a restroom that needs attention can cost you a customer before they've looked at a menu or a price tag.
Front of house, not the kitchen
We clean what customers see: dining rooms, bars, host stands, sales floors, fitting rooms, restrooms, entrances and glass. Kitchens are a separate trade. Line cleaning, hood and exhaust cleaning and grease trap service need certified specialists, and we'll point you to one rather than do half the job.
Restaurants
Most dining rooms are cleaned after closing. Tables and chairs are wiped or stacked, floors vacuumed or mopped, bar tops and host stands cleaned, restrooms done and trash carried out through your usual route. Once a week we go deeper on booth seats, baseboards and door handles.
Retail
Stores run on a different rhythm. Floors and glass matter most, followed by fitting rooms and the checkout counter. We work around displays and stock, and we ask before we move anything. The work happens before opening or after closing, so shoppers never see a mop bucket.
Weather and foot traffic
Street-level shops in DC take a lot: tourists in cherry blossom season, rain in spring, leaves in fall, salt in winter. Good entrance mats and a scheduled glass-and-sill wipe-down protect the floors and keep the frontage clean. Our window cleaning routes cover storefronts on a weekly or every-other-week schedule.
Questions from restaurants and shops
Can you clean at 2 a.m. after we close?
Yes. Late-night cleaning is normal for bars and restaurants. We agree on the key or alarm routine before the first night.
Do you deep clean before a health inspection?
We can deep clean the front-of-house areas ahead of a scheduled inspection. Kitchens and food-prep areas stay with your kitchen team, and we don't certify anything. That's between you and the inspector.