Food service
Cafe and restaurant cleaning in Melbourne.
For owners and managers of cafes, restaurants and food-service kitchens. We clean the kitchen, dining room and bathrooms after close or before you open. Every clean is checked off on our app with photos.
Tell us about your venue.
Call us on 1300 153 114 or email hello@emerafs.com.au, and we'll book your site visit.
Your trading hours, kitchen size and how often you want a deep clean help us plan the visit.
Before you book
- When we clean
- After close or before you open
- Deep cleans
- On a schedule set in your scope
- Do you need to be there?
- No, our supervisor locks up
- What to have ready
- Trading hours, kitchen size and equipment
What's covered
Kitchen, dining room and bathrooms on one checklist.
We write the checklist with you at the site visit, so it covers your equipment and the jobs your staff can't get to at close.
Commercial kitchen
Benches, sinks, splashbacks, appliance fronts and floors degreased, and floor grates cleared of food waste.
Dining room and front of house
Tables, chairs, counters, glass and floors cleaned, so the room is ready for the first booking.
Bathrooms
Toilets, basins, mirrors and floors cleaned, and restocked with the soap and paper you supply.
Cool rooms and dry stores
Shelving, walls and floors cleaned, with stock moved and put back where it was.
Periodic deep cleans
Behind and under equipment, walls and high surfaces, on a schedule we agree in the scope.
In the kitchen
Commercial kitchen cleaning after the last service.
Grease builds up where the close-down wipe doesn't reach. Our crew degreases benches, splashbacks, appliance fronts and floors, then cleans food-contact surfaces with food-safe products. We follow your kitchen's own rules on chemicals, cloths and where things go back.
- Food-safe products on food-contact surfaces. Detergents and sanitisers made for benches, boards and prep areas.
- Colour-coded cloths and buckets. Kitchen cloths stay out of the bathrooms.
- Equipment back where it lives. We photograph the layout first, so your kitchen team finds everything in the morning.
- A chemical register. Every product we use on site, with its safety data sheet.
How it starts
Set up around your trading hours.
We visit outside service, so your staff aren't working around us.
Request a Site Visit- 01
Tell us about your venue
Call or send the form. Your trading hours and the jobs your staff can't get to are a good start.
- 02
We visit outside service
We walk the kitchen, dining room and bathrooms, check your equipment and ask how close-down runs.
- 03
Get a written scope and price
You see what we clean, how often and what it costs before you decide.
- 04
Meet your crew and supervisor
We agree keys, alarm codes and lock-up with you before the first clean.
- 05
A report after each clean
Each job is checked off on our app, and the report and photos come to you.
About restaurant cleaning
Questions cafe and restaurant owners ask us.
Timing, kitchen cleans, chemicals and price. If your question isn't here, ask us on the form.
Ask us a questionWhat does a commercial kitchen clean include?
An Emera commercial kitchen clean covers benches, splashbacks, sinks and appliance fronts, shelving, floors and floor grates on each visit. A deep clean adds cool rooms and dry stores, walls, high surfaces and the spaces behind and under equipment.
Exhaust duct cleaning and grease trap pump-outs are specialist work and aren't part of our clean. Your written scope lists everything that is.
Do you use food-safe chemicals in the kitchen?
Yes. On benches, boards and other food-contact surfaces, Emera uses detergents and sanitisers made for them, mixed to the dilution on the label. Kitchen cloths and buckets are colour-coded, so they never go near the bathrooms.
Your kitchen gets a chemical register listing every product we use on site, with its safety data sheet, to keep with your food safety records.
How often should a restaurant kitchen be deep cleaned?
Most busy restaurant kitchens need a deep clean every one to three months, on top of the clean after each service. Kitchens that do a lot of frying or grill work need it more often.
Emera suggests a schedule after seeing your kitchen and how many services you run, and writes it into your scope.
Can you work before we open or after we close?
Yes. Emera books cleaning and trade work around your opening hours, early in the morning, in the evening or on a weekend, so we stay out of the way of your customers and staff.
If a job needs the power or water off, or makes noise or fumes, we agree the time with you before we book it.
Are your cleaners police checked?
Yes. Every cleaner Emera sends to your site holds a current police check, including subcontracted cleaners. We keep a copy of each check on file and can show you on request.
Cleaners on school and childcare sites also hold a Working with Children Check.
How much does commercial cleaning cost, and do you charge by the hour?
Commercial cleaning costs depend on the size of your site, what needs cleaning and how often, so Emera prices each site after a free site visit. You get one written price for your scope, not an hourly rate, showing what we'll clean, how often, who's responsible and what it costs.
The quote costs nothing, and nothing is booked until you agree.
Making food at scale, in a factory or a central production kitchen? That's our core work, and it gets its own scope and a roster built around your production run. Say so on the form and we'll plan the site visit that way.
Pair with
What venues add to the regular clean.
Outdoor areas, shopfront glass, old fit-out to clear and kitchen plumbing. We can scope them at the same site visit.
Start with a walk around your site.
It's free, and you'll get our honest read on what needs to change at your site, whether or not you go ahead with us.
- 1We call you within one business day to book a time.
- 2We walk the site with you and look at what it needs.
- 3You get a written scope and price to decide on.
or call us 1300 153 114