Restaurant cleaning checklists on Pilla.

Restaurant front-of-house cleaning is one of those jobs that either happens systematically or not at all. When cleaning tasks live only in people's heads, standards drift, areas get missed, and the guest experience suffers. A structured checklist approach removes the guesswork and gives every team member a clear routine to follow. Pilla provides four FOH cleaning templates that work together to cover everything from the daily wipe-down to the monthly deep clean, plus a dedicated toilet cleaning checklist. This article explains what each template contains and how to use it.

Daily Restaurant FOH Cleaning Checklist

The Daily Restaurant FOH Cleaning Checklist covers the cleaning tasks that need to happen every single day to keep your front of house presentable and hygienic. The template description is: "Daily cleaning tasks to keep your front of house spotless." Set this up as a recurring daily activity in Pilla, assigned to your opening and closing teams.

This template contains 14 checklist items:

1. Wipe down host stand and reset menus. The host stand is the first thing guests see when they walk in. Wipe all surfaces with a food-safe sanitiser, remove any clutter, and make sure menus are clean, upright, and in good condition.

2. Polish door glass and handles. Fingerprints and smudges on entrance doors set a poor first impression. Use glass cleaner on panels and polish handles with a dry cloth. Pay attention to both sides of the door.

3. Check toilets for cleanliness and supplies. A quick visual inspection at the start and end of each day catches problems before guests find them. Check seats, floors, mirrors, and supply levels. If anything needs attention, deal with it immediately or flag it using Pilla's issue reporting.

4. Restock napkins and condiments. Check every table and service station for napkin holders, salt, pepper, sauces, and any other tabletop items. Top up anything that is running low and remove any containers that are dirty or damaged.

5. Dust windowsills and skirting boards. Dust builds up fast in these areas, especially near entrances and windows that get direct sunlight. A quick wipe with a damp cloth during opening prep keeps them presentable throughout service.

6. Vacuum or mop main walkways. High-traffic walkways between the entrance, dining area, bar, and toilets pick up dirt throughout the day. Vacuum carpeted areas or mop hard floors, paying attention to edges and corners where debris collects.

7. Empty all bins and reline. Do not wait for bins to overflow. Empty every FOH bin at the start and end of each day, and replace liners with fresh bags. Check that bin lids close properly.

8. Deep wipe all tables and chairs. Go beyond the between-guest wipe. At the end of service, clean all table surfaces, chair backs, seats, arm rests, and undersides using food-safe disinfectant. This is the thorough clean that prevents grime building up over time.

9. Clean floor areas under tables. Crumbs, napkins, and spills collect under tables throughout service. Sweep or vacuum under every table and booth, then mop if needed. This is an area guests notice when they sit down and look at their feet.

10. Clean and disinfect payment counter and card machines. Card machines and payment counters are touched by every guest. Wipe them down with an alcohol-based or food-safe disinfectant wipe at the end of each service period to reduce the spread of germs.

11. Clean bin lids. Bin lids accumulate food residue, drips, and fingerprints throughout the day. Wipe them down with disinfectant during the closing clean. Sticky or stained bin lids are a visible sign of poor standards.

12. Spot clean walls and door frames. Scuffs, fingerprints, and splashes appear on walls and door frames, particularly around entrances, toilets, and high-traffic corridors. A quick spot clean during closing prevents marks from becoming permanent.

13. Check and clean waiting area furniture. Chairs, benches, and tables in the waiting area get less frequent attention than the dining room, but guests sit here too. Wipe surfaces, check for crumbs under cushions, and straighten any magazines or leaflets.

14. Wipe down toilets and refill supplies. At the end of the day, give the toilets a thorough wipe-down including seats, flush handles, taps, and door handles. Refill toilet roll, soap, and paper towels so the morning team starts with everything stocked.

Customising this template. Every restaurant has a different layout. You might need to add items for outdoor seating areas, a bar counter, a children's play area, or display fridges. You can also remove items that do not apply to your venue. In Pilla, reorder the checklist so that opening tasks appear first and closing tasks appear last, matching the natural flow of your team's shift.

Weekly Restaurant FOH Cleaning Checklist

The Weekly Restaurant FOH Cleaning Checklist focuses on deep cleaning tasks for areas that build up grime over time but do not need daily attention. The template description is: "Weekly deep cleaning tasks for front of house areas." Schedule this as a recurring weekly activity, typically on a quieter trading day when your team has more time.

This template contains 12 checklist items:

1. Deep vacuum carpets including corners and under furniture. The daily vacuum covers main walkways, but weekly you need to get into every corner, under furniture, and along edges. Pull chairs back and reach under booths to remove the debris that daily cleaning misses.

2. Scrub hard floors especially grout lines. Grout lines between tiles trap dirt and grease that mopping alone cannot shift. Use a stiff brush or floor scrubber with a suitable degreaser to scrub grout lines, paying particular attention to areas near the bar and kitchen entrance.

3. Dust light fittings, lampshades, and air vents. Dust settles on overhead fittings and vents throughout the week. Use a damp cloth or extendable duster to clean lampshades, pendant lights, and air conditioning vents. Dusty fittings are especially obvious in venues with low-hanging or decorative lighting.

4. Clean skirting boards and chair legs. Skirting boards collect a layer of dust and scuff marks from chairs being pushed back. Chair legs and crossbars accumulate grime from shoes and floor contact. Wipe both with a damp cloth and check for damage while you clean.

5. Wipe and polish woodwork and furniture. Wooden tables, booth panels, shelving, and decorative woodwork benefit from a weekly polish. Use an appropriate wood cleaner to remove fingerprints, watermarks, and general dullness. This keeps furniture looking well maintained rather than worn.

6. Deep clean leather seats and upholstery. Leather and fabric seating absorbs spills and body oils over the course of a week. Use a leather cleaner on leather seats and vacuum fabric upholstery, treating any stains with an appropriate spot cleaner. Check seams and crevices where crumbs collect.

7. Clean behind host stand and under counters. The area behind and beneath the host stand, bar counters, and service stations collects dust, dropped items, and cable tangles. Pull out any movable units, sweep or vacuum behind them, and wipe the back surfaces.

8. Disinfect railings and banisters. Handrails, banisters, and any metal or wooden rails that guests touch need a weekly disinfecting wipe-down. These high-touch surfaces can harbour bacteria and are often missed in daily routines.

9. Clean toilet partitions and stall doors. The daily toilet clean covers the main fixtures, but weekly you need to wipe down the full surface of partition walls and stall doors, including hinges and the tops of panels where dust settles.

10. Rotate and clean decorative items. Picture frames, vases, artificial plants, and ornaments gather dust. Remove them from their positions, dust or wipe them, and clean the shelf or surface beneath. Rotate items if they are fading from sun exposure.

11. Scrub toilet walls and polish mirrors. Give toilet walls a scrub from top to bottom, paying attention to tile grout, splash zones around sinks, and areas behind toilets. Polish mirrors to a streak-free finish, cleaning the edges and any surrounding frame.

12. Clean vents and baby change areas. Ventilation grilles in toilets and throughout FOH need a weekly wipe to prevent dust recirculating. Baby change stations need a thorough clean including the folding surface, straps, and surrounding wall area.

Customising this template. Adjust the items based on your venue's materials and layout. If you have no carpeted areas, remove the carpet-related items. If your venue has outdoor furniture, add a weekly item for cleaning and inspecting it. Some venues may want to split this into two shorter weekly checklists assigned to different days.

Monthly Restaurant FOH Cleaning Checklist

The Monthly Restaurant FOH Cleaning Checklist covers deep clean and maintenance tasks that protect your venue's appearance and infrastructure over the long term. The template description is: "Monthly deep clean and maintenance tasks for front of house." Schedule this on a closed day or during a quiet period when staff can spend longer on each task without service pressure.

This template contains 12 checklist items:

1. Deep clean and shampoo carpets. Monthly carpet shampooing removes ground-in dirt, odours, and stains that vacuuming cannot reach. Use a carpet cleaner or hire a machine, and allow adequate drying time before the next service. Focus on high-traffic routes and areas near entrances.

2. Clean all windows inside and out. A full window clean, both internal and external, makes a noticeable difference to how your venue looks and feels. Clean frames, ledges, and sills at the same time. Natural light shows every streak, so use a proper glass cleaner and a squeegee for best results.

3. Clean air vents and replace filters if needed. Air conditioning and ventilation filters accumulate dust and grease over time, reducing efficiency and circulating stale air. Remove vent covers, wash or replace filters, and wipe the surrounding area. This is especially important in kitchens-adjacent FOH areas.

4. Polish and descale metal fixtures. Door handles, railings, taps, towel rails, and other metal fixtures develop water spots, limescale, and tarnish. Use an appropriate metal polish or descaler to restore their finish. Check for loose fixings while you clean.

5. Deep clean guest-facing technology. Tablets, ordering kiosks, digital menu boards, and self-service screens accumulate fingerprints, dust, and grime in ports and edges. Use screen-safe cleaning products, clean charging docks, and check that all devices are functioning correctly.

6. Clean behind and under all furniture. Move all furniture away from walls to sweep, vacuum, and mop the areas behind and beneath them. This prevents pest harbourage, removes hidden debris, and lets you check for damage to walls, flooring, and the furniture itself.

7. Dust high surfaces and tops of doors. The tops of doors, door frames, picture rails, high shelves, and ceiling-mounted fixtures collect dust that is not visible from ground level. Use a step ladder and an extendable duster to reach these areas safely.

8. Touch up scuffed paintwork. High-traffic areas around entrances, corridors, and toilet doors develop scuffs, chips, and marks. Keep matching paint on hand and touch up affected areas monthly. This prevents your venue from looking tired and neglected.

9. Deep clean behind toilets and around baseboards. The areas behind toilet bowls and along baseboards are difficult to reach during routine cleaning. Monthly, pull cleaning equipment into these spaces and scrub thoroughly. Check for mould, leaks, or damage at the same time.

10. Replace or clean air fresheners and door mats. Air fresheners lose effectiveness over time, and door mats become saturated with dirt. Replace or refill air fresheners, and either deep clean or swap out door mats. Frayed or worn mats should be replaced entirely.

11. Inspect card machines for wear and damage. Card machines get heavy use and wear out over time. Monthly, check screens for cracks, buttons for stickiness, and charging cables for fraying. Report any damaged devices so replacements can be ordered before they fail.

12. Deep clean and test all screens and kiosks. Beyond the routine wipe, monthly give every screen a thorough clean including ports, stands, and mounting brackets. Test functionality, check for software updates, and ensure all devices are charging and responding correctly.

Customising this template. Monthly deep cleaning varies significantly between venues. A pub with flagstone floors has very different needs from a fine-dining restaurant with carpeted rooms. Add tasks specific to your building, such as cleaning outdoor signage, servicing coffee machines, or inspecting fire exit routes. Remove items for equipment you do not have.

Restaurant Toilet Cleaning Checklist

The Restaurant Toilet Cleaning Checklist is a comprehensive template for maintaining toilet hygiene to a standard that satisfies both guests and inspectors. The template description is: "Comprehensive toilet cleaning checklist to maintain hygiene standards." Use this as a standalone recurring activity, ideally scheduled multiple times per day during busy service periods.

This template contains 16 checklist items:

1. Clean and polish sinks, taps, and basins. Remove limescale, soap residue, and watermarks from all sink surfaces. Polish taps to a shine using a suitable cleaning product. Check that plug holes are clear and draining properly.

2. Clean mirrors until streak-free. Spray mirrors with glass cleaner and wipe with a lint-free cloth until completely streak-free. Clean the mirror edges and any surrounding frame. Guests use mirrors at close range, so any smears are immediately visible.

3. Scrub and disinfect toilets. Apply toilet cleaner inside each bowl, scrub with a toilet brush under the rim and around the waterline, then flush. Wipe the outside of the bowl, the seat (both sides), and the base with disinfectant.

4. Clean and disinfect flush handles. Flush handles are one of the most frequently touched surfaces in a toilet. Wipe each handle or push plate with disinfectant after cleaning the toilet. Include sensor panels on automatic flush systems.

5. Wipe door handles and locks. Every guest touches the cubicle door handle and lock. Wipe internal and external handles, slide bolts, and any surrounding surface with a disinfectant wipe. Check that locks are functioning correctly while you clean.

6. Empty sanitary bins and waste bins. Remove waste bags from all bins, including sanitary disposal units. Wipe the inside and outside of each bin with disinfectant before relining. Do not allow bins to reach the point where they overflow.

7. Reline all bins with fresh bags. After emptying, place a fresh bin liner in every bin. Make sure liners fit properly and are tucked in securely so they do not slip down into the bin during use.

8. Restock toilet roll. Check every cubicle and replace any rolls that are running low. Keep at least one spare roll visible or accessible in each cubicle. Note if stock levels in the store cupboard are running low so they can be reordered.

9. Refill soap dispensers. Check every soap dispenser and refill any that are below half full. Test the pump mechanism to make sure it is dispensing properly. A soap dispenser that is empty or jammed is a serious hygiene failure.

10. Restock paper towels or check hand dryer. If your venue uses paper towels, refill the dispenser and clear any overflow from the counter or floor. If you use hand dryers, check they are working by running them briefly. Report any faults immediately.

11. Mop floor thoroughly. Mop the entire toilet floor using a disinfectant solution, starting from the far corner and working toward the door. Pay attention to areas around the base of toilets and under sinks where water collects. Allow the floor to dry before guests use the area if possible.

12. Check for and report any leaks. Inspect under sinks, around toilet bases, and along pipe runs for any signs of leaks, drips, or water damage. Report any issues immediately using Pilla's issue reporting feature so maintenance can respond before the problem worsens.

13. Check ventilation fan is working. Listen for the ventilation fan and confirm it is running. Poor ventilation leads to lingering odours, condensation, and mould growth. If the fan is not working or is unusually noisy, report it for repair.

14. Replace or top up air freshener. Check the air freshener level and replace or refill it. Avoid using an overpowering fragrance that masks rather than eliminates odours. A well-ventilated and genuinely clean toilet should not need heavy air freshening.

15. Clean baby change surface and restock supplies. Wipe the baby change surface with disinfectant, including straps, hinges, and the underside of the fold-down panel. Restock any liners, wipes, or bags that your venue provides. This area is a high-trust item for parents.

16. Check all locks and doors are working. Test every cubicle lock, door hinge, and the main toilet door to make sure they open, close, and lock properly. A broken lock or stiff door is a common guest complaint and should be reported for repair immediately.

Customising this template. Adjust the checklist based on your toilet facilities. If you have accessible toilets, add items for cleaning grab rails, alarm pull cords, and ensuring adequate clearance. If your venue does not have a baby change area, remove that item. For venues with multiple toilet blocks, consider creating a copy of this template for each area so completions are tracked separately.

Summary

Using all four restaurant FOH cleaning templates together gives your team a complete cleaning programme. The daily checklist keeps your venue presentable during every service. The weekly checklist catches the slow build-up of grime on surfaces that do not need attention every day. The monthly checklist protects the longer-term condition of your venue's fixtures, fittings, and infrastructure. And the toilet cleaning checklist ensures the area that guests judge most harshly is always up to standard. Set each one up as a recurring activity in Pilla, assign them to the right teams, and customise the items to match your specific venue.