Antalya Café and Restaurant Cleaning

In your café or restaurant, staff wipe the tables and mop the floor every day; but when does the layer of grease that builds up in the corners of the kitchen floor, under the worktops and around the equipment get cleaned? In most establishments these residues fall outside the daily routine and, over time, affect both the look and the smell of the place. This is exactly where our Antalya café and restaurant cleaning service comes in: a general and deep clean covering the whole of the dining area and kitchen, the kind of work that simply cannot be done while service is running.

CGS Temizlik, based in Kepez, plans this cleaning for food and drink businesses across Antalya around the hours when the premises are closed or service has stopped. The scope, the condition of the space and the products to be used are agreed with you before work begins, so there is no uncertainty about which surface will be cleaned and how.

When does a restaurant need a deep clean?

The difference between daily wiping and a deep clean lies in the surfaces reached and the methods used. Planning a thorough clean in the following situations makes it easier to keep the premises in good order:

• Opening a new business: A café opening clean is carried out once the furniture and equipment are in place, before the first customer walks in. If refurbishment has only just finished and there is builders' dust or mortar residue around, having a post-construction clean first and then moving on to the kitchen and dining area is the more sensible order.
• Before and after the season: A pre-season restaurant clean gets premises that have been closed for a long period or running at a low tempo ready for the busy period. At the end of the season, a closing clean can be planned so that accumulated grease and dirt are not carried over to the next opening.
• Change of ownership: In a business taken over from someone else, the dirt and grease left from the previous period are cleaned before the new operator sets up their own routine.
• Periodic deep cleaning: In busy establishments, repeat cleaning at set intervals can be planned for the areas the daily routine cannot reach; the frequency is agreed during the consultation according to the pace of your business.

We have separate pages for workplaces that do not handle food; if your business has no kitchen, our office and workplace cleaning guide may suit you better. Restaurants operating within a hotel are dealt with alongside the rest of the property under hotel and guesthouse cleaning.

What is done in the dining area and kitchen, and what is not?

Antalya café and restaurant cleaning covers two main areas: the dining area and the kitchen. As every establishment is laid out differently, the list below is narrowed down or expanded to fit your premises during the consultation.

Included in the service

• Cleaning the dining area floor using the method suited to the floor type
• Legs and undersides of tables and chairs, wall edges and skirting boards
• Windows, display cases and glass partitions that can be reached safely from floor level
• Front surface of the bar and service counter
• Deep cleaning of customer toilets
• Entrance area and around the doors
• Kitchen floor and wall tiles
• Under the worktops, exterior surfaces of equipment and the grease build-up around them
• Wiping the reachable exterior surface of the extractor hood

Agreed separately during the consultation

• Which product is used on surfaces in direct contact with food
• High shelf tops and light fittings; subject to safe access
• Fabric-upholstered seating; this is assessed separately under our upholstery cleaning service
• Exterior façade, signage and high windows that cannot be reached from floor level

Outside the scope

• Extractor duct and flue interior cleaning; this calls for separate expertise and equipment
• Dismantling equipment to clean its interior
• Any intervention on refrigeration or gas installations
• Drain unblocking and plumbing work
• Pest control and biocidal disinfection
• Food safety inspection, certification or hygiene certificates

We set out these limits from the start so that you can direct needs such as duct cleaning or plumbing to the right specialists. Cleaning does not replace your legal obligations regarding food safety; that responsibility remains with the business.

What determines the choice of degreaser and method?

The decisive factor in restaurant kitchen cleaning is the density of the accumulated grease and the type of surface it sits on. Stainless steel, aluminium and painted surfaces do not react to the same product in the same way. An unsuitable degreaser on aluminium can cause dulling or discolouration, while harsh products on painted surfaces can lift the coating. For this reason the product and contact time are assessed separately for each surface, and a small test patch is done first where necessary.

In the dining area, the floor type dictates the method. Ceramic, natural stone, wooden or epoxy floors each call for different cleaning agents and different amounts of water. Where there is natural stone, acidic products are avoided; where there is wood flooring, excess water is kept away. The number and position of the windows affect which tools are brought along; windows that cannot be reached safely from floor level are not taken on as part of this service.

The products to be used on worktops and preparation surfaces that come into contact with food are decided together with you, in line with your own practices. Different cleaning products are never mixed under any circumstances; each product is applied according to the surface and dilution conditions stated on its label.

What the business needs to do before the appointment

For the clean to go ahead as planned, a few preparations are the responsibility of the business:

• Any food items, spices and serving equipment left out should be removed or put away in closed storage before cleaning.
• Equipment such as hobs, fryers and ovens must be switched off and cooled down; hot surfaces are not cleaned.
• The till, tablets, personal belongings and documents should be moved somewhere safe.
• Water and electricity must be on, and adequate lighting must be available during the clean.
• Any areas you would like particular attention paid to, or any delicate surfaces, should be pointed out in advance.
• The time window when service has stopped and the team can work should be confirmed.

Sharing details such as the district, the approximate size of the dining area and kitchen, when the last deep clean was carried out and your preferred date at the quote stage speeds up planning.

How does the job proceed?

1. Consultation and scoping: The type of business, its size and the level of soiling are discussed by phone or WhatsApp; a site visit is arranged if needed.
2. Agreeing products and timing: The products to be used in food areas and the working hours are decided together with the business.
3. Kitchen cleaning: Work starts around the equipment and under the worktops where grease has built up most; wall tiles and the floor are cleaned with a product suited to the surface.
4. Dining area cleaning: Table and chair legs, wall edges, the front of the bar and the windows are dealt with in turn; the floor is done last.
5. Toilets and entrance: The customer toilets and the entrance area are finished off in detail.
6. Final walk-through: The premises are walked through with the person in charge, and any spot that has been missed is dealt with there and then.

What determines the quote for café and restaurant cleaning?

A firm price is not given without seeing the premises or discussing the details; however, knowing the factors that affect the quote makes the conversation easier:

• Total size of the dining area and kitchen
• Density of grease and dirt; a kitchen that has not been deep cleaned for a long time needs more product and more time
• Floor type and the resulting difference in method
• Amount of glass to be cleaned
• Number of customer toilets
• Whether it is a one-off or a regular arrangement

Service is planned for all districts of Antalya; for districts further from the centre, the date and travel are agreed together with the scope. You can find the list of districts we serve on our service areas page.

If you would like to plan a deep clean for your restaurant or café, call us on 0537 445 01 91, message us on WhatsApp on the same number, or fill in the free quote form. We will agree the scope with you based on the condition of your premises and arrange a date that suits you.