Pub & Restaurant Cleaning
Last Orders. Then We Start.
A busy night should look like it never happened.
Glasses cleared. Floors restored. Washrooms reset. Front of house ready. The evidence of several hundred customers comprehensively removed.
Kelly Bennett provides professionally managed cleaning for pubs, bars, restaurants and hospitality venues across Bristol. We work around your opening hours so that when the doors open again, your venue is ready to do it all over again.
You close. We clean. You open.
Hospitality Doesn’t Wait for the Cleaner.
Tomorrow’s bookings are already in the diary.
The kitchen will be prepping. Deliveries will arrive. Staff will be setting up. Customers will walk through the door.
Whether your cleaner turned up isn’t particularly relevant to any of them.
That’s why Kelly Bennett provides a managed cleaning service rather than simply putting somebody on a rota.
We take responsibility for staffing, scheduling, cover, products, equipment and the agreed cleaning specification.
Your opening time doesn’t move because somebody called in sick.
Neither should your cleaning standard.
Front of House. Ready for Front of House.
Customers notice cleanliness remarkably quickly.
The entrance.
The floor beneath the table.
A sticky surface.
Fingerprints on glass.
The condition of the washrooms.
They may never comment when everything is right.
That’s rather the idea.
We clean and reset customer-facing areas so they’re ready for service, paying attention to the details that become considerably more obvious when somebody is sitting beside them for two hours.
Clean enough not to be noticed. Good enough to be remembered for everything else.
What We Look After
Bars & Service Areas
Bars are busy working environments.
Accessible surfaces, floors, fronts, footrails and agreed external areas around service equipment can be incorporated into the cleaning specification.
We’ll establish clearly which equipment and food-contact areas remain the responsibility of your operational team and which are included within ours.
No assumptions.
No gaps between the two.
Restaurant Floors & Dining Areas
Tables may be cleared at the end of service.
The floor tells the rest of the story.
Hard floors, carpeted areas, edges and accessible areas beneath furniture can be cleaned according to the requirements of the venue, with periodic deeper treatment arranged where necessary.
Furniture and agreed surfaces can be reset as part of the service so the room is ready for the next day.
Washrooms
Your kitchen can be immaculate.
If the customer walks into a dirty washroom, that’s what they’ll remember.
Toilets, urinals, basins, mirrors, fittings, touchpoints and floors are cleaned and sanitised according to the agreed schedule, with consumables replenished where included.
For high-volume venues, daytime or in-service washroom attendance can also be considered.
Because 11pm has rather different requirements from 11am.
Entrances & Customer Areas
First impressions begin before anybody orders.
Entrances, lobbies, waiting areas, stairs, corridors and other customer-facing spaces can be incorporated into the cleaning programme according to traffic and flooring.
Glass and high-touch surfaces can receive particular attention where required.
Staff Areas
Changing areas, staff rooms, offices, corridors and other back-of-house spaces need looking after too.
They can be incorporated into the same managed service, with frequencies appropriate to how they’re used.
Kitchen Cleaning
Commercial kitchens require clear responsibilities.
Your food operation will already have cleaning and hygiene procedures covering equipment, food-contact surfaces and tasks carried out by kitchen staff.
Kelly Bennett can work alongside those arrangements, providing agreed cleaning services within an appropriately defined scope.
Where deeper or specialist kitchen cleaning is required, we’ll establish exactly what the job involves before accepting it.
In a commercial kitchen, “we thought they were doing it” isn’t a cleaning procedure.
Grease Has Ambition.
It doesn’t stay where you put it.
Over time, grease and cooking residue can travel onto floors, walls, edges, fittings and surrounding surfaces.
Routine cleaning helps keep that accumulation under control, while periodic deeper cleaning can target areas that don’t require attention every night.
We’ll distinguish between everyday cleaning and the work that needs to be scheduled less frequently.
Because waiting until something looks terrible is rarely the most efficient maintenance programme.
Food Hygiene Starts With Good Systems.
Cleaning in a food environment needs to be methodical.
Products must be appropriate for their intended use. Equipment needs to be managed properly. Cross-contamination needs to be considered. Food areas require clear working boundaries.
We’ll establish the cleaning responsibilities applicable to our team as part of the site specification and make sure those expectations are communicated before work begins.
Where your business has site-specific food-safety or cleaning procedures relevant to our work, these can be incorporated into the service.
Clean isn’t a substitute for controlled.
You need both.
When Everyone Else Has Gone Home.
Hospitality cleaning often happens at inconvenient hours.
Fortunately, that’s rather the point.
Depending on your operation, cleaning can be scheduled after close, before opening or during quieter periods so our work doesn’t interfere with yours.
Access, keys, alarms, locking procedures and site security are agreed before mobilisation.
When our team is among the last people in your building, you need to know who you’ve entrusted it to.
We understand the responsibility that comes with the keys.
Friday Night Doesn’t Get Monday Standards.
A venue doesn’t necessarily require exactly the same cleaning resource every day of the week.
Customer numbers change.
Weekends happen.
Events happen.
December very definitely happens.
We’ll build the service around the actual operation of the venue, with cleaning resources and frequencies appropriate to the demand where required.
If Saturday night routinely produces twice the work of Tuesday:
The cleaning plan should know it’s Saturday.
Familiar Faces. A Team Behind Them.
Wherever possible, we’ll assign regular cleaners who become familiar with your venue.
They learn the layout, access procedures, cleaning specification and how the building should be left.
But hospitality can’t depend entirely on one person’s availability.
Kelly Bennett manages absence and cover so you’re not left discovering at closing time that nobody is coming.
Regular people. Proper backup.
Floors That Work for a Living.
Hospitality flooring takes punishment.
Footfall. Food. Drinks. Grease. Mud. Furniture. Deliveries.
Routine cleaning can be combined with periodic floor care appropriate to the flooring installed at your premises.
Carpeted customer areas and upholstered furniture can also be professionally cleaned periodically through our carpet and upholstery service.
The objective is to maintain the building rather than repeatedly rescue it.
After the Party.
Private booking?
Christmas party?
Live event?
Someone’s birthday that became considerably more enthusiastic than anticipated?
Additional post-event cleaning can be arranged where required, including additional labour or a larger cleaning window for particularly busy nights.
For planned events, tell us beforehand and we’ll build the additional requirement into the schedule.
For the less planned variety:
Call us in the morning.
Consumables Managed.
Toilet tissue. Hand soap. Paper products. Bin liners.
Small things with a remarkable ability to become urgent when they run out.
Where required, Kelly Bennett can incorporate agreed washroom and cleaning consumables into the service, including monitoring stock and replenishing supplies.
We’ll agree exactly what we’re responsible for.
Then your manager has one fewer cupboard to keep checking.
We Notice Things After Hours.
Cleaning teams see the venue when it’s quiet.
That makes them particularly good at spotting things everybody walked past during service.
A leaking tap.
A damaged toilet seat.
A broken fitting.
A failed light.
Water where there wasn’t water yesterday.
Damage after an event.
Where appropriate, issues noticed during cleaning can be reported to your nominated contact.
We’re not your maintenance team.
But we’d rather tell you at midnight than let your first customer tell you at noon.
One Venue or an Estate.
Kelly Bennett can support individual independent venues as well as operators responsible for multiple locations.
For multi-site customers, cleaning specifications can be developed for individual venues while maintaining common standards, reporting and account management across the estate.
Different buildings.
Different trading patterns.
One standard of accountability.
Deep Cleaning & Periodic Work
Not everything belongs on the nightly cleaning schedule.
Periodic work can be planned around your trading calendar and incorporated into the wider cleaning programme.
Depending on the premises, that may include:
Scheduling it properly is considerably easier than discovering it needs doing on Friday afternoon.
Something Happened Tonight?
A drink went somewhere drinks aren’t supposed to go.
A customer was unwell.
A private event left considerably more behind than expected.
Your usual cleaner cancelled.
Or the venue simply needs more work than the normal team can complete before opening.
Where capacity and the nature of the incident allow, Kelly Bennett can provide additional and short-notice cleaning support.
Tell us what happened.
We’ll tell you what we can safely and realistically do.
Tomorrow’s opening is a fairly persuasive deadline.
Changing Cleaning Contractor?
If the current service isn’t working, changing contractor should solve the problem rather than merely change the invoice.
We’ll assess the venue, understand its trading pattern and establish the cleaning specification before mobilisation.
Tell us what hasn’t worked.
Missed cleans.
Inconsistent standards.
Poor washrooms.
No weekend cover.
Constantly changing cleaners.
Nobody answering the phone.
Those aren’t just reasons you’re leaving the old contractor.
They’re requirements for the new one.
How Much Does Hospitality Cleaning Cost?
A 40-cover neighbourhood restaurant and a 600-capacity city-centre venue aren’t the same cleaning job.
Floor area matters, but so do customer numbers, trading hours, flooring, washrooms, food operations, weekend demand and the cleaning window available.
We’ll visit the venue, understand how it operates and develop a cleaning specification around it.
Then we’ll provide a clear proposal covering the work, schedule and price.
First understand the operation. Then build the service.
[Arrange a Site Visit]
By Opening Time, Last Night Is Gone.
Chairs straight.
Floors clean.
Bar ready.
Washrooms reset.
Entrances presentable.
The doors unlock.
The first customer walks in.
And there’s no reason for them to know what the place looked like eight hours earlier.
That’s our job.
Kelly Bennett Pub & Restaurant Cleaning.
Last Orders. Then We Start.
[Talk to Our Commercial Team]