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Restaurant Cleaning Services in Chicago | Skyward

Restaurant Cleaning for Chicago Kitchens and Dining Rooms

Keep service flowing with food-code aware cleaners who work around prep, service and close. From greasy line equipment to spotless restrooms, we handle FOH and BOH without disrupting the guest experience.

Food-code aligned processes
After-hours and overnight
Background-checked techs

Why Chicago restaurants choose Skyward

Restaurants need fast, consistent cleaning that respects the pass, the expo line and the rush. Our teams are trained for the realities of service, then deliver predictable results with checklists, photo proof and manager sign-off.

Health-code readiness

  • Food-contact surfaces cleaned, rinsed and sanitized in the proper sequence
  • Sanitizer strengths verified with test strips before service
  • Handwash sinks, soap and towels checked during every visit

Guest-ready FOH

  • Tables, booths and chairs degreased and sanitized without residue
  • Glass, doors and partitions polished to a streak-free finish
  • Restrooms detailed and stocked to brand standards

Efficient BOH

  • Line equipment exteriors, baffles and backsplashes degreased
  • Quarry tile scrubbed and squeegeed to reduce slip risk
  • Mats washed and floors detailed to edges and drains

Grease, foot traffic and frequent spills can quickly impact safety, odors and inspection scores. A consistent, documented program keeps small issues from becoming violations.

Compliance and credentials

FDA Food Code awareness

Illinois health departments follow the FDA Food Code. Our procedures reflect core expectations like cleaning food-contact surfaces between tasks and maintaining handwashing access.

Sanitizer verification

We supply and verify quats around 200 ppm or chlorine 50–200 ppm where appropriate, using labeled bottles and fresh test strips. Logs are captured for your files.

Insured, trained technicians

Restaurant-focused onboarding, color-coded tools, PPE and slip prevention plans. Supervisors conduct routine safety and quality checks with corrective actions documented.

Services for restaurants

Nightly Restaurant Cleaning

Close strong and open clean. Crews arrive after service to reset dining rooms, detail restrooms, degrease BOH exteriors, scrub and squeegee floors and remove trash. Photo proof and a completed checklist are sent before your first shift arrives.

See restaurant cleaning

Day Porter for Peak Hours

A uniformed day porter supports your team during lunch or dinner rush. Tasks include restroom refreshes, table touch-ups, spills and lobby glass, keeping staff focused on guests and tickets rather than paper towels and mops.

Explore day porter service

Tile and Grout Deep Cleaning

Kitchen quarry tile and dining room grout trap grease and soils. We machine scrub with degreasing chemistry, detail edges and grout lines, then rinse and squeegee so floors are clean and safer for the next shift.

Tile and grout cleaning

Floor Stripping and Waxing

Back bar VCT and host stand areas take a beating. We strip worn finish, neutralize and apply durable coats to protect your floor and make nightly dust mopping and spot cleaning faster for your team.

Floor care programs

Interior and Exterior Window Cleaning

Grease haze and fingerprints on glass make a bad first impression. Scheduled window service keeps entry doors, partitions and street-facing glass clear and streak free, even during Midwest freeze-thaw cycles.

Window cleaning details

Carpet and Upholstery Care

Dining room carpet, banquettes and waiting-area rugs hold odors and soils. Low-moisture encapsulation between hot water extractions keeps fibers fresh without long dry times that impact service.

Carpet cleaning service

Methods and materials for restaurant environments

Surfaces we service

  • Stainless prep tables, make lines and pass shelves
  • Range hoods, baffles and backsplash exteriors
  • Fryer surrounds, oven doors and equipment casters
  • Quarry tile, epoxy and VCT floors with rubber mats
  • Walk-in thresholds and floors at entries
  • Dining tables, booths, chairs and highchairs
  • Bar tops, soda nozzles exteriors and ice bin exteriors
  • POS terminals, door handles and host stands
  • Entrance glass, partitions and menu boards
  • Restroom fixtures, partitions and floors
  • Drains, floor sinks and trench drains grates

Chemistries we use

  • Food-contact safe quaternary ammonium sanitizer around 200 ppm
  • Chlorine sanitizer 50–200 ppm where allowed and suitable
  • Alkaline degreasers for line equipment exteriors
  • Neutral floor cleaner for daily maintenance
  • Peroxide multipurpose cleaner for dining areas
  • Delimer for scale on dish machine and fixtures
  • Ammonia-free glass cleaner for FOH glass
  • Stainless steel polish rated for food areas
  • EPA List N disinfectants for restrooms and high-touch nonfood surfaces

Equipment we deploy

  • Color-coded microfiber and dual-bucket mopping systems
  • Auto scrubbers and orbital floor machines for kitchens
  • Wet/dry HEPA vacuums for mats and edges
  • Pump-up foamers and detail brushes for grout
  • Commercial squeegees for fast, safe floor drying
  • Extension poles, scrapers and non-scratch pads
  • Drain brushes and enzyme dosing as requested
  • Portable steam for stubborn buildup in tight areas

Results you can see

Restaurant dining room cleaning in Chicago with polished tables and glass
Dining room reset with streak-free glass and sanitized tables before lunch service.
Back-of-house kitchen floor scrubbed and squeegeed by restaurant cleaners
Kitchen floors machine scrubbed and squeegeed to reduce slip risk.
Chicago restaurant bar top detailed and sanitized during nightly cleaning
Bar top detailed and sanitized without residue that affects serviceware.

What restaurant leaders say

Comments from Chicago operators who trust us with their dining rooms and kitchens.

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★★★★★

They work around our close, hit the greasy trouble spots and send photos. Health inspection went smoothly and floors are no longer a slip hazard.

General Manager, neighborhood bistro

★★★★★

Line exteriors, mats and drains get real attention. The place smells clean without chemical fog, and our open kitchen looks camera ready.

Chef de Cuisine, fast casual group

★★★★★

We added a day porter on weekends and guest scores jumped. Quick restroom resets and glass touch-ups keep the lobby presentable.

Franchise Owner, national burger brand

Testimonials reflect individual experiences. Results vary by site condition and scope.

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How restaurant onboarding works

1) Walkthrough and scope

We tour FOH and BOH with your manager, note hood and line layouts, floor types, matting and restroom counts. You receive a clear scope with frequencies and a night-by-night task map.

2) Health-code setup

We stage color-coded tools, labeled spray bottles and fresh test strips. Crew training covers food-contact sequence and sanitizer strengths appropriate to your surfaces.

3) Launch and steady state

A supervised team handles the first two weeks to lock in flow. We adjust timing to avoid prep and deliveries, then move to the agreed schedule.

4) QA and communication

Supervisors inspect, post scorecards and share photos. Any issues receive documented corrective actions, and you can reach us by phone, text or email during service hours.

Quality assurance and reporting

Inspections and scorecards

  • Routine supervisor walk-throughs with photo notes
  • FOH and BOH scorecards shared with managers
  • Follow-up checks to verify corrective actions

SLAs and communication

  • Response targets for spills, odors and glass
  • Clear scope by area with frequencies
  • One contact for requests and schedule changes

Proof of work

  • Photo proof and timestamped checklists
  • Sanitizer verification recorded on logs
  • Inventory tracking for liners and consumables if requested

Restaurant cleaning FAQs

Do you clean kitchen hoods and ducts?
We detail hood exteriors, baffles and surrounding surfaces as part of routine service. For internal ductwork and fan cleaning, we coordinate with certified hood specialists and can schedule them alongside our crews.
When do you clean and how do you avoid disrupting service?
Most restaurants choose after-hours or overnight. We can also provide a day porter during peak times for restrooms and lobby touchups. Launch scheduling is built around prep times, deliveries and bar close.
Which sanitizers do you use on food-contact surfaces?
We typically use quaternary ammonium at around 200 ppm or chlorine at 50–200 ppm where compatible with the surface. We verify concentration with test strips and follow label instructions for contact time.
How is pricing set for a restaurant?
Pricing reflects square footage, floor types, restroom count, kitchen complexity, service frequency and any add-ons like windows or periodic deep cleaning. After a walkthrough we provide a simple, itemized quote.
Can you handle grease-heavy floors and mats?
Yes. We machine scrub kitchen floors with degreaser, detail edges and grout, then squeegee for faster dry times. Mats are lifted, washed and replaced so soils do not track into the dining room.
What proof of work will I receive?
Each visit includes a completed checklist and photo set of key areas. Supervisors perform periodic inspections and share scorecards with any corrective actions noted.

Ready for a cleaner kitchen and dining room

Get a restaurant-specific scope, flexible hours and accountable crews who understand service flow.

Last updated November 2, 2025

Get a quote Call 877-322-8833