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Restaurant Pressure Washing in Las Vegas
Patios, entries, sidewalks, and approved exterior flatwork — cleaned with hot water after close, scoped location by location.
- Fully licensed and insured
- Multi-location capable
Exterior Cleaning for Las Vegas Restaurants
Restaurant exteriors get judged harder than any other commercial property, because a customer standing on a greasy sidewalk is already making assumptions about the kitchen.
We clean exteriors for national quick-service brands and independent operators across the valley, on schedules built around service hours rather than ours.
- Customer entries and thresholds — the highest-traffic concrete on the property.
- Sidewalks and walkways along the frontage and around the building.
- Outdoor dining patios, where the surface allows it. Stone and tile patios get lower pressure than concrete.
- Exterior flatwork approaching the building — approach aprons, connecting walkways, smoking areas.
- Drive-thru lanes, covered separately on our drive-thru page.
- Dumpster pads and enclosure areas, covered on our dumpster pad page.
- Back-of-house service areas where grease tracks out the rear door.
Grease Is a Heat Problem, Not a Pressure Problem
Restaurant exteriors have one problem that ordinary retail does not: everything is grease.
It walks out the back door on shoes, drifts down the exterior walls from the kitchen exhaust, leaks out of the dumpster area, and comes in on the tires of every delivery truck. Once it lands on concrete in a Las Vegas summer, the heat of the slab drives it straight down into the surface.
Pressure alone makes it worse. Cold high pressure lifts the top layer and pushes the rest outward, so you end up with a larger, lighter grease shadow rather than clean concrete. Anyone who has watched a crew do this recognizes the result immediately.
Heat is the actual mechanism. Water at roughly 250°F thins the grease and releases its bond, and the degreaser carries it off the slab instead of spreading it. That combination — heat, the right chemical, and enough dwell time — is what separates a restaurant exterior that looks clean from one that looks scrubbed but still gray.
Patios, Sidewalks, and Customer Entries
Patio surfaces vary more than any other part of a restaurant exterior, and the right approach follows the material rather than the fact that it is a patio.
Poured concrete patios take a surface cleaner. Pavers get moderate pressure. Stone and tile get low pressure with the appropriate solution. Wood decking, where it exists, gets treated conservatively or declined.
Furniture is the practical complication. Tables and chairs need to be moved to clean underneath, which is straightforward overnight and awkward during service. It is one more reason patios get done after close.
Where a patio has a sealed or coated surface, we test an inconspicuous area first. A failing sealer will come off in patches, and you want to find that out on one square foot rather than across the whole dining area.
Recent Restaurant Work
Restaurant patio, cleaned after close
Surface cleaner and detergent on patio flatwork
Customer entry cleaned overnight
Working Around Service Hours and Deliveries
- After close is the default. The kitchen is down, the patio is empty, and the concrete has the rest of the night to dry.
- Around deliveries. Tell us your delivery windows and we will stay out of the receiving area during them.
- Live cleaning in sections for 24-hour locations, coned and signed, with the entrance always usable.
- Coordinated across a group. Multi-unit operators get their locations sequenced so the whole portfolio moves through on one cycle.
Scope Is Set Per Location
Every location is quoted on its own areas. There is no standard restaurant package, and we do not claim that a restaurant service automatically covers every surface listed above.
What we clean at your location is whatever we walk, agree on, and write into the scope. One operator wants the patio and entry only. Another wants the drive-thru, the dumpster pad, and the back-of-house apron but not the patio. Both are normal.
The reason we are explicit about it: vague scope is where exterior cleaning relationships fall apart. If it is not on the quote, it is not in the price, and you should not have to guess which.
Recurring Schedules for Restaurant Groups
Chipotle
Chick-fil-A
Pinkbox Doughnuts
Jersey Mike’s
Blaze Pizza
Dave’s Hot Chicken
Panera Bread
Cold Stone Creamery
Dunkin’
Texas Roadhouse
Exterior cleaning at Las Vegas Valley locations for these brands, plus independent restaurants across the valley.
Weekly
High-volume drive-thrus, busy food courts, heavy-traffic entries
Grease and spills never get a chance to set into the concrete
Bi-weekly
Quick-service restaurants, busy retail entries, dumpster pads at food service
The most common cadence for food-service exteriors
Monthly
Office buildings, medical campuses, shopping center walkways
Keeps a property consistently presentable without over-servicing
Bi-monthly
Lower-traffic retail, professional offices, industrial frontage
A practical middle ground for properties that soil slowly
Quarterly
Warehouse and distribution frontage, low-traffic common areas
Budget-friendly baseline that still prevents heavy buildup
One-time / as needed
Turnovers, inspections, pre-sale, post-event, emergencies
No commitment. Many recurring accounts start here
What Operators Say
5.0 from 100+ five-star reviews on Google
“They do a great job, they keep my business really clean”
Google review
“Great Service and very attentive. I called, and they scheduled me right away, unlike other companies that could only schedule me several days ahead. I would definitely recommend them. Thank you!”
ARC International ยท Google review
Frequently Asked Questions
Whatever we agree to in the scope for your specific location. Commonly that means the customer entry, sidewalks, and patio, and often the drive-thru lane and dumpster pad as well. There is no fixed package — every location gets walked and quoted on its own areas.
We would rather not, and for most restaurants we do not need to. After close is faster, produces a better result, and your customers never see it happen. For 24-hour locations we work one section at a time with cones and signage, so your entrance stays open throughout.
Recent grease comes out well. Grease that has been soaking into hot concrete for years lightens substantially but usually leaves a shadow. We will tell you which one your slab is after we look at it, before you commit.
Bi-weekly suits most quick-service locations. Busier sites often move the drive-thru and dumpster pad to weekly while keeping the patio monthly. Sit-down restaurants with lighter exterior traffic are usually well served by a monthly visit.
Yes. Sequencing several locations on one schedule with consistent scope is one of the things we do most. One contact, one cadence, the same standard at every site.
No. Grease trap pumping and kitchen exhaust hood cleaning are specialized trades with their own licensing. We handle exterior surfaces. If you need those, we will tell you plainly that it is not us.
Related Commercial Services
Drive-Thru Pressure Washing
The lane collects more grease per square foot than anything else on the property.
Dumpster Pad Pressure Washing
Where the odor complaints and the health-inspection notes usually originate.
Storefront Pressure Washing
Frontage and entries for retail neighbors in the same center.
Request a commercial estimate
One location or twenty. Tell us the areas that matter and your service hours, and we will build the scope around them.