The catering establishment is the only business premises where cleanliness is not a matter of impression but a legal obligation. The sanitary inspection checks the kitchen, warehouse, sanitary facilities and waste disposal methods, and HACCP standards require a documented hygiene maintenance regime. In addition, the pace is different - the facility works until late, and in the morning it has to be ready for the first service. The work is divided into two units. The part with guests includes washing the floors in the hall, wiping tables and chairs, maintaining the bar, cleaning the glass surfaces and the entrance, and toilets with replenishment of consumables several times a day during the shift. The kitchen part is more demanding: degreasing work surfaces and stainless steel, cleaning under and behind equipment, washing hoods and filters, maintaining refrigerators and chambers, disinfecting floors and drains, and properly disposing of waste. Hoods and grease deposits are the most common reason why facilities hire an agency. It's a job that requires grease thinners, equipment and time, and it's also the item the inspection looks at first. In addition to regular maintenance, restaurateurs usually contract deep cleaning once a month or quarterly. On the coast, everything depends on the season. The facilities in Budva, Kotoru, Tivat and Baru operate at full capacity from June to September, and then they need daily maintenance with arrivals after closing, while before the opening of the season, general cleaning of the entire facility is done. That is why cooperation is contracted on time - in June, the capacities of the agencies are already filled. This page shows agencies that clean restaurants and catering establishments. For each one, you can see the cities they cover, services, year of establishment, number of employees and approximate price. The contact is direct - Spremačica.me does not mediate and does not charge a commission.