Industries
Cleaning for ghost kitchens.
Delivery-only and cloud kitchens in Sacramento, Santa Rosa and Stockton cleaned around order flow, with quick resets between rushes and overnight deep cleans for every brand.
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Printable checklist
Kitchens that cook only for delivery.
A ghost kitchen has cooks, tablets and drivers, and no dining room at all. Several brands share one building, each with its own menu, and lunch and dinner arrive as two hard waves. Arbor cleans delivery-only kitchens between those waves, so each brand starts the next rush on a clean line and drivers pick up from a tidy counter.
The written plan follows the order: private cook lines and shared prep, packing and bagging tables, pickup shelves and the driver area, walk-in coolers and freezers, and the floors and drains.
Delivery kitchens in Sacramento.
Sacramento has multi-brand delivery kitchens, and restaurants in Santa Rosa and Stockton run virtual brands from their own kitchens alongside the house menu.
Whether you run a building of rented units or a single kitchen cooking several menus, the plan is sized to your brands, units and hours.
Lines and private units.
A delivery line is built for speed, and speed leaves a mess. After each wave, the crew degreases fryer cabinets, range knobs, flat-top edges, salamander fronts and the reach-in doors cooks open a hundred times a shift. Rails and ticket holders are wiped, shelving and wall panels behind the line are washed, and the strip of floor where oil and breading land is scrubbed by hand before the machine pass.
Facilities that rent private units get one checklist for every unit, whether it turns out wings, poke bowls or cookies. Arbor never moves a tenant’s product or tools, and each visit is logged by unit number so the operator knows exactly which kitchens were done that night.
Hand sinks are scrubbed and dried, soap and towel dispensers are topped up, and prep sinks are left empty and shining for the next cook.
Packing tables, pickup shelves and the driver area.
The packing table is where a meal becomes an order, and by nine at night it shows it. Sauce rings, lid wrappers, receipt tails and spilled rice are cleared away, the steel is wiped and dried, and the bins below are emptied and relined. Bag and clamshell shelving is dusted so containers stay clean until they are filled, and tablets and printers are wiped down gently with a product made for screens.
Drivers and pickup customers see one room only. Their shelves, cubbies and heated lockers are wiped, the counter and door pulls are cleaned, the glass is cleared of fingerprints and the floor at the hand-off point is mopped, so the last thing anyone sees before the food leaves is a clean, orderly space.
Cold storage, floors and drains.
Shared walk-ins are where one brand’s spill becomes everyone’s problem. Arbor scrubs the walk-in floor, cleans the door seal and handle, and works through the shelving one bay at a time once the operator has cleared it. Anything dropped or leaked is cleaned up the night it is found.
The main kitchen floor is machine-scrubbed and pushed to the drains with a squeegee, floor sink baskets are emptied and grates are lifted to clear what sits beneath.
Short turnovers and overnight deep cleans.
Between lunch and dinner, the reset is quick: lines wiped, packing tables cleared, floors spot-mopped, trash and cardboard hauled out and the pickup area straightened. Overnight, when orders slow, the deep clean covers floors, drains, walls and walk-ins.
Kitchens open late are cleaned in sections, one group of units at a time, so brands still taking orders keep cooking. Operators renting kitchen time on a booking calendar can read about shared commercial kitchen cleaning, which is planned around tenant changeovers.
What sets the price.
Ghost kitchen pricing follows the operation: the number of units and brands, square footage, opening hours, resets per day, walk-ins, the size of the pickup area and the number of overnight deep cleans each week.
Every Arbor cleaner is background-checked, and supervisors come back to inspect units and shared areas. The free walkthrough between rushes gives us everything needed for a written plan and quote.
A few useful answers
Common questions
Can cleaning happen while some brands are still taking orders?
Yes. The crew works one group of units at a time, so brands still cooking are never stopped.
How often should the pickup area be cleaned?
Most delivery kitchens reset it before each rush and clean it in full overnight, since drivers carry grit in all day.
Does every rented unit get the same cleaning?
Yes. Each unit the operator opens gets the same checklist, and tenant ingredients and equipment stay where they are.
How is a ghost kitchen different from a commissary?
A ghost kitchen cooks for delivery apps around order flow. A commissary rents kitchen time to food businesses on a booking calendar. Each has its own plan.
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