Industries
San Ramon Ghost Kitchen Cleaning
Overnight cleaning for delivery-only and cloud kitchens: brand bays, packing tables, driver pickup shelves, cold storage and floors, done before morning prep.
Printable checklist
Kitchens built for the delivery app
A ghost kitchen has no dining room. Orders land on a tablet, cooks pack them for a driver, and one building can hold several restaurant brands, each in a bay of its own. Delivery-only kitchens operate across the East Bay, and San Ramon restaurants can run delivery brands out of their own kitchens. San Ramon Cleaning brings a plan built for that format.
The model is hard on a building. Lines run lunch and dinner seven days a week, packaging piles up by the hour and couriers come and go through a single door. Cleaning has to fit into short gaps and be finished before the first order of the morning.
Brand bays and cooking lines
Every bay is cleaned to the same list. Prep tables and undershelves are degreased, sinks scrubbed, equipment fronts wiped, the wall panels behind the line washed and the floor beneath the equipment cleared of food and grease.
Because each brand rents its own space, we keep a checklist per bay and note anything the tenant needs to fix, such as a leaking reach-in or a bent shelf, for the site manager. That keeps one brand’s problem from becoming the whole building’s problem.
Packing tables, pickup shelves and the courier lobby
Packing stations collect sauce drips, label backing and stray napkins, and they need wiping and clearing between rushes. The pickup shelves and the lobby where couriers wait are the only part of the kitchen the public ever sees. Crews clean the shelves, the frames around order screens, the door glass, the walk-off mats and the floor where drivers track in rain and parking lot grit.
Trash volumes run high in a delivery kitchen. Cardboard from supply drops, bags from the packing line and food waste from every bay go to the building’s collection points, and the bin area is washed down so it never draws pests. Our pressure washing covers the dumpster pad and the courier entrance outside.
Cold storage, floors and drains
Shared walk-in coolers and freezers have their floors, door seals, handles and shelving uprights cleaned, working around each brand’s labeled product. Floors across the kitchen are degreased and scrubbed, rinsed to the floor sinks and squeegeed, with trench drain covers lifted and cleared. Periodic deep scrubs come through our commercial floor care service.
Overnight cleaning on a tight turnover
Most ghost kitchens close late and open again for lunch, which leaves a narrow window. Our crew arrives after the last order, works the bays in the sequence the site manager sets and is gone before the morning prep shift. Between lunch and dinner, a shorter reset of packing areas, pickup shelves and restrooms keeps the building presentable for couriers.
Supervisors do quality inspections on the overnight work, and every crew member is background-checked. San Ramon Cleaning holds insurance and workers’ compensation coverage, and a certificate of insurance goes into the operator’s building file before service begins.
Hand sinks, staff restrooms and paper goods
A delivery kitchen can have a hand sink at every bay and another beside the packing line, and each one sees steady use. Crews scrub the basins, wipe faucets and splash walls, and refill the soap and towel dispensers so a cook never finds one empty halfway through the dinner push. Crews clean the staff restroom, and the courier restroom where the building has one, from the fixtures and mirrors to the partitions and floor drain.
Paper towels, hand soap, toilet paper, can liners and sanitizer can come from us, with dispensers installed, or crews can refill from the stock your operator keeps on site. The full product range is on our janitorial supplies page. Levels are checked each visit and low items flagged for the site manager.
Ghost kitchens and shared kitchens
A ghost kitchen and a shared kitchen look alike at first glance, but they run differently. In a delivery kitchen each brand keeps a private bay, and the shared ground is pickup, storage and trash. In a commissary many tenants rotate through the same stations. If your building rents stations by the hour, see our shared kitchen cleaning page.
We quote after a walkthrough. The number of bays, the hours the kitchen runs, how many resets a day you want, the walk-in count and total floor area set the price.
A few useful answers
Common questions
Can you clean overnight between the last and first orders?
Yes. Crews start after the final order, work the bays in your chosen sequence and finish before morning prep.
Do you clean the courier pickup area?
Yes. Pickup shelves, door glass, mats, the waiting area and its floor are cleaned every visit, with a reset between the lunch and dinner rush when you book one.
Is each brand’s bay cleaned separately?
Yes. Every bay has its own checklist, and the site manager gets a note on anything a tenant needs to repair.
Why is a ghost kitchen cleaned differently from a commissary?
A ghost kitchen has private brand bays plus shared pickup, storage and waste areas, while a shared kitchen rotates many tenants through the same stations, so the routines differ.
Do crews sanitize the food-contact surfaces in each bay?
Yes. Prep tables, cutting stations and packing counters in every bay get a wash, a rinse and a sanitizing pass, and so do the equipment fronts and floors beside them.
Services