Define kitchen and dining-area tasks
List floors, benches, sinks, splashbacks, dining surfaces, bins, washrooms, glass, equipment exteriors and the required frequency. Exhaust systems, ovens, grills, grease traps, pest control and specialist floor work may require separate scope.
Coordinate around service hours
Discuss opening hours, food preparation, access, keys, security, storage, utilities, water and drying time. Confirm how the team protects food, utensils, equipment and customer areas during cleaning.
Check product and food-area procedures
Ask which labelled products are used and how rinsing, contact time, ventilation and chemical storage are handled. Do not assume a product is food-safe, sanitising or compliant without checking its label and the restaurant's current procedure.
Review provider capability and terms
Confirm staff arrangements, relevant insurance, site induction, included tasks, exclusions, waste handling and service review process in writing. Food-business compliance, repairs, pest treatment and hazardous materials remain separate responsibilities.
