In hospitality, cleaning has to work around service. Dining rooms turn over between sittings. Bar surfaces can become sticky early in the evening. Washrooms take heavier use during the peak. A programme that only starts after the last customer leaves is only part of the answer.
A reliable daily routine helps your venue feel ready from the first impression at the entrance to the last impression in the washroom. CQD provides restaurant, pub and hospitality cleaning on monthly subscriptions, with a plan shaped around your premises, trading hours and required standards.
CQD is a commercial cleaning company serving 33 locations across South East England: six primary locations (Slough, Maidenhead, Reading, High Wycombe, Windsor and Bracknell) plus 27 other towns.
A daily programme should cover every guest-facing zone
A dependable plan defines what is cleaned, how often and when. It also makes clear where the cleaning team’s responsibilities end and specialist kitchen work begins.
Entrances and glazing: set the standard at the door
Door glass, entrance mats and thresholds collect fingerprints, grit and wet-weather dirt. Regular attention keeps the entrance presentable and helps prevent debris being carried further into the venue.
The agreed schedule can include accessible internal glazing, door handles, mats, thresholds and the floor immediately inside the entrance. External areas can be included where access and the site plan allow.
Dining areas: reset tables and floors between sittings
Tables and chairs need attention between customer use as well as during the closing clean. The routine can cover table tops, chair backs, menu holders, payment terminals and other agreed high-touch points.
Floors need methods suited to their surface. Timber, tiles and other finishes should not all be treated alike. Spills should be dealt with promptly, and the closing routine can include sweeping or vacuuming and mopping as appropriate.
For food-contact surfaces managed by your own food team, follow your food safety procedures. The Food Standards Agency explains the distinction between cleaning and disinfection; where both are required, cleaning should come first, followed by disinfection in line with the product instructions and your site procedures. Read the FSA guidance on cleaning effectively in your business.
Bars: remove residue before it becomes a problem
A daily bar routine can include bar tops, accessible drip trays, glass-washing station surroundings, bottle-fridge fronts and the floor behind the bar. Spills and sticky patches need timely attention, particularly where they create slip risks or affect the guest experience.
The agreed cleaning plan can cover the customer-facing and accessible areas. Equipment-specific cleaning and maintenance should remain with the people trained and responsible for it.
Customer washrooms: check, clean and restock
Washroom use typically rises during busy service periods. A planned routine can cover basins, taps, mirrors, toilets, touchpoints, floors and waste bins, as well as checking and replenishing agreed consumables. Baby-change facilities can be included where present.
The Food Hygiene Rating Scheme gives customers information about food businesses’ hygiene standards. Cleanliness and the condition of premises are among the practical standards that matter during an inspection. See the Food Hygiene Rating Scheme guidance for businesses.
Function rooms, staff areas and stock spaces
Function rooms need a clear handover after bookings: floors, furniture, bins and accessible touchpoints can be included in the agreed schedule. Staff areas, breakrooms, offices and stock or cellar areas can also be considered during the site survey, with tasks set according to access, use and surface type.
CQD covers front-of-house and agreed kitchen-adjacent areas, such as floors outside equipment, staff spaces and breakrooms. Full commercial kitchen deep cleaning is a separate specialist job. Extracts, canopies, ducting and cooking equipment internals require their own competence and certification, so they are not presented as part of CQD’s routine hospitality cleaning.
Fit cleaning around opening hours and service peaks
Your venue does not operate to a standard office timetable. Cleaning can be scheduled before opening, between sittings where needed, after service or overnight. CQD is available 7 days a week, 24 hours a day, including mornings, evenings, weekends and overnight.
That flexibility matters for Sunday roasts, Friday nights, bank holidays and seasonal peaks. The plan can also account for outdoor terraces and agreed changes during refurbishments. Your cleaning window is set around trading, access and the areas that need to be ready next.
Protect hard floors with the right level of care
Restaurant and pub floors deal with footfall, water and occasional grease. Routine cleaning helps keep them presentable; periodic machine care can support the maintenance of suitable hard floors.
Machine hard-floor cleaning is included in Silver, with daily machine hard-floor cleaning in Gold. Every new subscription also starts with an initial deep clean, helping reset the agreed floors and washrooms before the daily programme begins.
A familiar team and clear accountability
CQD assigns the same dedicated two-person team to your premises, supported by directly employed teams, professional management and dedicated account management. Cleaners are DBS checked, reference verified and uniformed.
If a regular cleaner is absent, cover teams are available. You can also expect a response within 2 hours. CQD has more than 14 years of experience and has served over 500 businesses since 2012.
Standards and assurance: ISO 9001 · ISO 14001 · ISO 45001 · CHAS accredited · BICSc member · Fully insured
CQD uses eco-friendly, COSHH-compliant products and selects methods suited to materials such as timber, brass and upholstery. The site survey helps set out which products and techniques are appropriate for the agreed areas.
Choose the cleaning level that fits your venue
Each subscription starts with a free site survey. The final price is confirmed after the survey and reflects the premises, agreed scope and schedule.
| Package | Starting price | What it adds to your daily programme |
|---|---|---|
| Bronze | Starting from £880 per month ex VAT (ex VAT) | Essential daily cleaning, including vacuuming, mopping, bin emptying and replacement; surface and desk wipe-downs, washroom cleaning and restocking. |
| Silver | Starting from £1,280 per month ex VAT (ex VAT) | Everything in Bronze; machine hard-floor cleaning; deep kitchen and breakroom cleaning; daily touch-point sanitisation; named supervisor oversight |
| Gold | Starting from £1,680 per month ex VAT (ex VAT) | Everything in Silver; daily machine hard-floor cleaning; washroom consumables fulfilment; regular inspection and sign-off; cover teams for staff absence |
The CQD service is a monthly subscription with 30 days’ notice to end the monthly subscription. The initial deep clean is included with every new subscription. After the free survey and agreed specification, daily cleaning typically starts within 5–7 working days.
For more detail on how the three options compare, read the Bronze, Silver and Gold packages explainer.
How the programme is put in place
- Tell us about your venue. Share its location, trading pattern and the areas where cleaning needs to be more consistent.
- Arrange a free site survey. We review access, floors, washrooms, customer areas and the working hours that suit your operation.
- Agree the tailored plan. You receive a clear scope and monthly price, with responsibilities and cleaning windows set out.
- Start the service. The initial deep clean is included with every new subscription, and daily cleaning typically begins within 5–7 working days.
CQD serves venues across its 33 locations. You can view all locations, including commercial cleaning in Slough.
Frequently asked questions
What does a daily restaurant or pub cleaning programme include?
It can cover entrances, dining areas, bars, customer washrooms, function rooms and agreed staff or kitchen-adjacent spaces. The exact specification is set after a site survey. Full commercial kitchen deep cleaning, including extracts and cooking equipment internals, is specialist work and is not included in the routine programme.
Can cleaning happen outside trading hours or between sittings?
Yes. Cleaning can be scheduled before opening, between sittings where needed, after service or overnight. CQD is available 7 days a week and 24 hours a day, including weekends.
How much do restaurant cleaning services cost?
Subscriptions start from £880 per month ex VAT (ex VAT) for Bronze, £1,280 per month ex VAT (ex VAT) for Silver and £1,680 per month ex VAT (ex VAT) for Gold. Your final price is confirmed after a free site survey.
How quickly can cleaning start?
The initial deep clean is included with every new subscription. Once the scope is agreed, daily cleaning typically starts within 5–7 working days.
Get a cleaning plan built around service
Request a free, no-obligation site survey. We’ll review your venue, discuss the service windows that work for you and recommend a suitable monthly subscription.
