With Easter now over and the children full of chocolate, it’s cleaning business as usual for Bay Cleaning. Our continued focus on catering and hospitality cleaning, high footfall venue cleaning and specialist cleaning is driving team growth forward.

We’ve had some interesting developments the past few weeks. Bay Cleaning has taken on more venues for an existing restaurant chain client – Where our attention to detail has won us more business.

Here’s Mark Biffin Director on how Bay Cleaning approaches cleaning a new venue:

“Firstly, we put detailed cleaning plans in place for each venue in association with the client, its particular intricacies and how that venue operates. The staff are designated to your venue will then have checklists, and coverage for up to 365 days a year if that’s what you require. Your dedicated account handler will be available to discuss any refinements or issues that may occur. And we also have an app to enable smart reporting between clients and account managers.”

Clients often find that our innovative range of cleaning services, enable them more time to focus on customer experience and marketing and less on cleaning:

Our kitchen extract, hood and canopy cleaning team have been in demand these past few weeks. Customers are liking our automated duct cleaning technology. It is a safe and efficient way to ensure that your commercial kitchen ductwork is cleaned to TR19 standards.

It uses specialist hydraulic brushes and foaming equipment to do thorough cleans, with less mess.

David Picton from Bay Cleaning has been working with the extraction cleaning team:

?”Clients like it that they can call us in to clean their heavily used extracts, ducting and cooker hoods and that we can work around their working hours. The foam and hydraulic technology does make this task more thorough, with less mess and faster turn around. Often clients will book us in for their next periodic canopy clean, once they see the results”

To find out more about our cleaning services, drop us a line.