The short answer
Restaurant cleaning usually needs two linked routines: a frequent front-of-house clean and a deeper kitchen clean scheduled around production. CleanSL8 describes full daily front-of-house cleaning plus separate monthly deep kitchen cleans, with the extractor included.
The final scope should reflect the restaurant's menu, opening hours, extraction system, food-preparation areas and inspection requirements.
Daily front-of-house cleaning
A daily front-of-house routine typically covers customer areas, tables, floors, toilets, entrances and visible touchpoints. The goal is a consistent guest-ready reset before opening or after closing.
The cleaning log should show the date, areas completed, exceptions and any maintenance issue that cleaning alone cannot resolve.
Scheduled kitchen deep cleaning
A kitchen deep clean needs more time and controlled access. The scope can include degreasing, hard-to-reach surfaces, floors, food-preparation areas and the extractor according to the agreed method and schedule.
Separate cleaning from repairs and specialist extraction work where necessary. Confirm which equipment can be moved, isolated or cleaned in place before the first visit.