Notes from the corridor

What we've learned running crews from Orlando to Miami.

Short, practical notes on overnight kitchen and dining cleaning, inspections and choosing a vendor, for owners, GMs and F&B directors.

Checklists

The overnight closing checklist, line by line

What an overnight restaurant clean should cover, area by area, why each line is on it, and four questions to ask any cleaning vendor.

Standards

The checklist most properties actually get graded on — and the difference between "clean" and "inspection-ready."