Industries
Ghost Kitchen and Cloud Kitchen Cleaning
Cleaning for delivery-only kitchens: quick turnovers between shifts, packing and pickup zones, driver shelves, cold storage, cook lines, floors and drains, mostly overnight.
Printable checklist
Restaurants without a dining room
A ghost kitchen cooks only for delivery and pickup. Several brands rent private kitchen units under one roof and share a packing area, a pickup window or counter and a lobby where couriers wait. Orders arrive from apps all day and late into the night, so the building rarely sits empty, and grime builds faster than in a restaurant whose dining room closes at nine.
Delivery-only kitchens like these operate in Sacramento, San Jose and other cities we serve, often in buildings that once held other businesses.
Turnovers between the rushes
Delivery volume peaks at lunch and dinner, and the lulls in between are short. We plan fast resets for those lulls: packing counters cleared and wiped, shared sinks cleaned, trash and recycling taken out, and walkways swept and spot-mopped. The night crew takes what a reset can’t: degreasing, floor scrubbing, drains and restrooms. Every brand’s shift change gets the same quick reset, so one brand’s morning cooks never inherit another brand’s late-night mess.
Brands that hire us for their own units get cleaning in the window they pick, while the shared areas follow the building’s routine. The operator gets one schedule that covers the whole site.
Packing areas and the courier lobby
Packing stations see a steady stream of bags, boxes and containers. Counters, shelving, label printers and bag racks are wiped, sauce drips and crumbs are cleared, and the floor under the line is mopped free of film and cardboard scraps.
Couriers come and go through the pickup area all day, carrying street grit in on every trip. Pickup shelves and cubbies, order screens, door handles and glass are cleaned, mats at the door get vacuumed, and the lobby floor is wet cleaned. Restrooms that drivers and staff share are cleaned and restocked.
Cold storage, cook lines and drains
Shared walk-ins and reach-ins are cleaned on a rotation: floors, gaskets, handles and shelving, with each brand’s product moved and returned under your manager’s direction. Spills are wiped up before they drip onto another brand’s shelf.
The walls behind the cook line are wiped, and floor drains are flushed and their grates cleaned so the kitchen floor stays dry and free of odor. Overnight, crews machine-scrub the quarry tile or sealed concrete underfoot.
Trash rooms and the back door
Delivery kitchens throw away a remarkable amount of packaging. Trash rooms, recycling bins and the area around grease containers are cleared of overflow, bin lids and the floor around them are washed, and the space is kept tidy so odors stay outside the building. Back doors, handrails and the corridor to the dumpster enclosure are wiped, and the enclosure itself can go on a pressure washing cycle.
Part of a bigger kitchen plan
A building can mix delivery units with hourly stations rented to caterers and food trucks. That hourly side needs tenant-to-tenant resets, which our shared kitchen cleaning page explains, and both can sit under one plan. If you want someone on site through the evening rush, day porter services keep the lobby, bins and restrooms in order between visits.
Crews are background-checked, and supervisors inspect the work on a regular cadence and share what they find with your site manager. Restroom fixtures and grout can also go on a periodic restroom deep cleaning schedule.
What sets the price
The number of units and brands, the size of shared packing and corridor areas, daytime resets, overnight floor and drain work and walk-in size all shape the monthly price. We visit during a quiet window, then send a written quote listing each task and how often it is done. Ask for a walkthrough.
A few useful answers
Common questions.
When do you clean a kitchen that takes orders until midnight?
The heavy work starts after the last orders, and short resets fit between the lunch and dinner peaks.
Is the courier pickup area cleaned on every visit?
Yes. Pickup shelves, order screens, door glass, mats and the lobby floor are part of every visit.
Can one brand book cleaning for its own unit?
Yes. Each brand that buys unit cleaning chooses its own window, and the shared areas stay on the building schedule.
Is a delivery-only kitchen cleaned like an hourly shared kitchen?
Not quite. Delivery-only brands lease their own units in a ghost kitchen, while a shared kitchen books the same stations to different tenants by the hour. We clean both.