Deep Cleaning Restaurant Cleaning

Over my four decades in hospitality cleaning, I’ve seen just about every kitchen scenario imaginable. I started as a dishwasher in the 1970s, worked my way up through restaurant management, and now spend my days helping hospitality operators solve their toughest cleaning challenges. Recently, I sat down with Daniel Meija, founder of HD Restaurant Cleaning in Atlanta, to discuss what real commercial kitchen deep cleaning looks like in 2026.

This conversation hit home because Daniel’s approach addresses something I’ve been talking about for years: the difference between surface cleaning and the kind of deep maintenance that prevents health code violations, extends equipment life, and ultimately saves restaurants money.

Check out the podcast by hitting the link: Podcast Here

Let me share a story from my early days. I worked at a restaurant where the health department gave us a week to clean up violations. The manager’s solution? Keep the entire staff overnight, order pizza and beer, and attack everything at once. We accomplished very little; I missed school the next day, and the restaurant ended up spending more money because exhausted employees couldn’t perform. Sound familiar?

This is exactly the problem Daniel’s company solves. HD Restaurant Cleaning specializes in overnight deep cleaning services that happen after your staff goes home. Your team shows up the next morning to spotless equipment, clean floors behind every piece of cooking gear, and that psychological boost that comes from working in an organized space.

Here’s where most restaurant cleaning programs fall short. Employees handle the visible surfaces: mopping floors, cleaning bathrooms, wiping down counters. That’s essential daily maintenance, but it’s not deep cleaning.

Daniel’s team moves equipment, dismantles fryer components, cleans behind hot lines, and tackles the areas that have been “out of sight, out of mind” for months or years. They use commercial steam cleaners rather than pressure washers because the kitchen equipment contains electrical components that can’t withstand high-pressure water. The steam loosens decades-old grease buildup, and specialized degreasers are used; then everything is hand-scraped and detailed.

This matters because commercial kitchen equipment represents a massive capital investment. A single commercial range can cost $15,000 or more. Deep fryers run $3,000-$8,000 each. When grease builds up inside these machines, it doesn’t just create health hazards – it degrades performance, increases energy costs, and shortens equipment lifespan.

One of Daniel’s smartest business practices is something every manufacturer should take to heart: comprehensive video documentation. His team captures before-and-after footage of every job, plus walkthrough videos showing exactly what was cleaned.

Why does this matter? Because restaurant owners and managers aren’t always on-site during cleaning. Prep crews come in early and sometimes mess things up before management sees the results. The video documentation proves the value delivered and sets clear expectations for maintenance between deep cleanings.

I’ve been in this industry long enough to know that perception matters as much as reality. Video evidence eliminates disputes, builds trust, and helps restaurants understand what they’re paying for. This same principle applies to chemical manufacturers demonstrating efficacy or equipment suppliers proving ROI.

Through years of trial and error, Daniel’s found that quarterly deep cleaning hits the ideal balance for most commercial kitchens. Here’s the reasoning:

Every commercial kitchen accumulates grease, debris, and buildup at different rates depending on its menu, volume, and daily maintenance practices. However, three months seems to be the point at which the buildup reaches levels that require professional intervention. Wait longer than that, and you’re looking at multi-night jobs that cost significantly more. Clean more frequently than quarterly, and you’re probably overspending unless you’re a high-volume operation.

That quarterly schedule also aligns perfectly with health department inspection cycles, which typically occur every three to six months. Smart restaurant operators use that deep cleaning as part of inspection preparedness, not as crisis management.

While Daniel specializes in kitchen equipment, his team also handles front-of-house areas, including bar cleaning. This is important because bar areas present their own challenges: sticky simple syrups, beer residue behind draft systems, broken glass swept into corners, and drain flies attracted to sugary debris.

I’ve walked into too many establishments where you can smell bleach from the parking lot. That’s usually a sign that someone’s trying to mask problems rather than solve them. Proper deep cleaning eliminates the source of odors and pest attraction, not just covers them up temporarily.

Finding reliable overnight workers is challenging in any market, but Daniel’s approach offers lessons for anyone building a hospitality services team. He focuses on leadership, appreciation, and continuous investment in better equipment that makes his team’s job easier. When your workers know you’re invested in their success and not just using them as warm bodies, they take pride in the results.

This mirrors what I’ve seen throughout my career: hospitality operators who invest in their people and processes always outperform those who seek the cheapest solution. The same principle applies to chemical and equipment purchases. The lowest price rarely delivers the lowest cost.

After listening to this conversation, restaurant operators should consider a few key questions:

When was the last time someone moved your cooking equipment to clean behind and underneath? If you can’t remember, you’re overdue. The grease, food debris, and pest attraction happening in those hidden areas is costing you money and putting you at risk.

Does your team have proper cleaning tools, or are they grabbing dining room napkins to wipe down kitchen surfaces? Terry cloth bar towels absorb grease and provide real cleaning power. Paper napkins just push debris around and waste money.

Are you treating cleaning as an expense or an investment? A clean, organized kitchen produces better food, creates happier employees, improves guest experiences, and generates repeat customers. That’s not an expense – that’s a revenue generator.

Here’s why I wanted to feature Daniel on my podcast: he represents exactly the kind of operator that equipment and chemical manufacturers need to understand. He’s not buying based on technical specifications or sales pitches. He’s buying based on performance, reliability, and features that make his team’s jobs easier so they can deliver results for restaurant clients.

If you’re a manufacturer trying to penetrate the hospitality market, study what Daniel’s doing. He’s solving real problems for restaurant operators, documenting results, building systems that scale, and creating value that justifies premium pricing.

These are the same principles I bring to my consulting work with manufacturers. I help you understand what hospitality operators actually need, how they make purchasing decisions, and how to position your innovations as solutions rather than just products.

For restaurant operators: If you’re in the Atlanta area, reach out to Daniel at HD Restaurant Cleaning. Even if you’re outside his service area, use his model to evaluate local deep cleaning providers. Look for companies that specialize in commercial kitchens, use proper equipment like steam cleaners, provide documentation, and offer regular maintenance programs rather than just emergency cleanups.

For manufacturers and suppliers: If you’re developing products for the hospitality cleaning market, let’s talk. I’ve spent 40+ years building relationships with operators like Daniel who influence purchasing decisions across multiple properties. My consulting practice helps manufacturers understand operator needs, develop market entry strategies, and create genuine value propositions that resonate with decision-makers.

The hospitality industry runs on cleanliness. Health departments are ramping up inspections, customers are more aware than ever, and operators are looking for reliable solutions that deliver measurable results. Whether you’re running a restaurant or selling to restaurants, the principles are the same: solve real problems, document your results, and build systems that deliver consistent value.

Connect with Daniel Mejia:
HD Restaurant Cleaning
Website: hdrestaurantcleaning.com
Phone: 404-947-7317
Atlanta and the surrounding areas

Work with Jerry:
Are you a manufacturer looking to reach hospitality operators? I help technical innovations become practical solutions that restaurants, breweries, and hotels actually buy and use.
Email: Jerry@hospitalitycleaning101.com
Website: HospitalityCleaning101.com
All my links: https://direct.me/jerrybauer