Industries
Ghost kitchen and cloud kitchen cleaning
Delivery-only kitchens kept clean through tight daypart turnovers, high-volume packing and nonstop driver pickups, with deep resets overnight.
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Clean kitchens behind every delivery order
Delivery-only kitchens never seat a guest, but every order still carries the kitchen’s reputation. Several brands may cook from the same building, orders move from line to packing table to pickup shelf in minutes, and drivers walk in and out all day. Continental Facilities keeps that operation clean between rushes, so the line, the packing station and the lobby are ready for the next shift.
A ghost kitchen is a different job from a shared commissary. There are fewer tenant handoffs and more daypart turnovers, with the lunch peak, the dinner peak and the late-night orders each leaving their own mess.
Delivery-only kitchens across our region
These kitchens operate in San Francisco, the East Bay and the South Bay, often in light industrial buildings close to dense neighborhoods.
Continental serves single-operator units and multi-brand sites across the Bay Area, the Sacramento region and Northern Nevada, under one standard and one program.
Lines, floors and drains
Most deep cleaning happens overnight, in the window between the last order and morning prep. Cook lines, prep tables and equipment exteriors are degreased, backsplashes are scrubbed and handles are wiped.
Floors take constant foot traffic and dropped food, so crews machine-scrub quarry tile and sealed concrete, clean beneath equipment that rolls out, and flush floor drains and floor sinks. Floor mats are lifted, washed and dried before they go back down.
Packing tables, pickup shelves and lobbies
Packing stations see more hand contact than anywhere else in the building. Tables, label printers, bag racks and container shelves are wiped, packaging scraps are cleared and the floor beneath the station is swept and mopped.
Driver pickup shelves, order screens, the lobby counter and door hardware are cleaned and disinfected, and lobby floors and entry glass are cleaned on every visit. A clean, bright lobby keeps drivers moving and tells them the brands inside take care.
Cold storage, staff areas and exteriors
Walk-in coolers and freezers hold stock for several brands. Floors are swept and mopped, gaskets and handles are cleaned and drips under shelving are cleaned up before they freeze or turn sticky. Cardboard is broken down and moved to recycling.
Staff restrooms, hand sinks, break rooms and lockers are cleaned and restocked. Outside, entry doors, driver waiting areas and trash enclosures can be added, with parking lot sweeping to keep the pickup lot clear of litter.
Waste, exteriors and the driver’s first impression
Every delivery order leaves something behind: food scraps, torn bags, used containers and stacks of cardboard. Trash rooms and dumpster enclosures at a busy delivery kitchen sour within a day if they are not kept up. Crews wash interior bins, clean trash room floors and walls and keep enclosures swept, and our pressure washing lifts grease and stains from pads and walkways.
Clean corners and cleared food debris also give your pest control provider far less to deal with, and shift reports flag spills or crumbs found behind equipment so your team can fix them before the next service visit.
Drivers see only the curb, the door and the pickup shelf, so those three points get attention each time the crew comes through, and supervisors check them during quality inspections.
Shift schedules, reporting and pricing
Kitchens that run around the clock can choose shorter visits zone by zone, so the line, the packing area and the lobby are each cleaned without stopping orders. Porter coverage through our day and night porter service keeps the lobby and restrooms in shape during peak hours.
Pricing reflects kitchen size, station and brand count, operating hours, visit frequency and floor scrubbing. Kitchens that also rent time to outside tenants can pair this plan with our commercial shared kitchen cleaning.
A few useful answers
Common questions.
When can you clean a kitchen that takes orders all day?
Usually overnight between the last order and morning prep, or in short zone-by-zone visits for round-the-clock kitchens.
Is the driver pickup lobby part of the plan?
Yes. Pickup shelves, order screens, the counter, door hardware, entry glass and lobby floors are cleaned on every visit.
What makes ghost kitchen cleaning different from shared kitchen cleaning?
It centers on daypart turnover, packing stations and driver traffic rather than handoffs between independent tenants.
Do you clean trash rooms and dumpster enclosures?
Yes. Bins are washed, trash room floors and walls are cleaned and enclosures are swept, with pressure washing for heavy grease.