Cafés + kitchens, ready before the first coffee.
Front of house, back of house, floors and drains. Cleaned overnight so your team opens straight into service, not into yesterday.
Why it matters
After a full day of service, the last thing your team wants is another hour with a mop. That hour usually gets rushed, and it shows.
Keystone takes over the deep part of the close: degreasing benches and canopies, scrubbing floors and drains, and resetting front of house. We work to a written routine built around how your kitchen actually runs, from a 30-seat café to a full restaurant.
Our founder holds a food safety supervisor qualification, so the routine is built with food safety in mind, not bolted on afterwards.
What's included.
A starting point. Your written scope is built at the walkthrough. Most cafés book 3 to 7 nights a week, plus a monthly deep clean.
Every visit
- Stainless benches + splashbacks degreased
- Floors scrubbed, drains cleared of debris
- Front counter, display + pass
- Tables, chairs + high chairs
- Washrooms cleaned + restocked
- Bins out, liners in
Weekly
- Behind + under equipment
- Walls + doors spot-cleaned
- Cool room floor + shelving
- Glass + shopfront inside
Monthly
- Canopy + filter surface degrease
- High dusting + light fittings
- Grout scrub in wet areas
- Routine review with owner or head chef
Good questions.
Do you clean exhaust canopies and ducts?
We degrease accessible canopy surfaces and filters as part of a deep clean. Full duct cleaning is specialist work we can refer you for.
Do we need to be there?
No. Most hospitality clients give us a key or code. We lock up, arm the alarm and log the visit.
Are your products food safe?
Yes. Food-contact surfaces are cleaned and sanitised with food-safe products, agreed with you up front.
Can you do a one-off deep clean first?
Yes. Many kitchens start with a deep clean to reset everything, then move to a regular schedule.
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kitchens, sorted.
Book a free site walkthrough. We look at the space, agree the scope, and send a fixed price.