Restaurant Kitchen Clean

Closing a kitchen takes an hour or more after the last plate goes out. Grills get scraped and seasoned, fryer oil is filtered or dumped, hoods are wiped, cutting boards are sanitized, floors are swept, degreased, and squeegeed to the drain. The sequence matters because cleaning out of order means doing some of it twice. A worker who knows the kitchen does it without a checklist.

Full closing shifts are captured on a head-mounted camera and fixed cameras positioned across the kitchen. The footage covers the grill brick on a hot flat-top, the fryer boil-out, the breakdown and washing of equipment parts, the spray bottle and towel work on stainless surfaces, and the floor sequence from sweep to final squeegee. It also records the walk-in being organized and labeled at the end.

The decisions are subtle but constant. How much pressure on the grill scraper. Whether a stain on the wall is grease or burn. When the floor is dry enough to put the mats back.

Episodes are segmented by zone or by task, with steps labeled like "scrape flat-top", "filter fryer oil", "degrease floor", and "replace floor mats", each tagged for success or failure. Hand and tool tracking are available on request. Data arrives in your schema to your storage, and everyone filmed is consented and paid.

We can send a sample episode within a business day.