Hospitality Cleaning in Bristol — Done by People Who Actually Live It

Colosseum, Bristol

There’s cleaning, and then there’s cleaning for hospitality.

And if you’ve ever worked a 2 a.m. close followed by an 8 a.m. inspection, you know the difference.

At Bristol Cleaning, we don’t just clean bars, pubs, and venues — we run them.

We’re part of the World Famous Dive Bars Group, the team behind The Mother’s Ruin, The Crown, The Croft, The Colosseum, Bliss Nightclub, and The Greyhound.

So when we talk about hygiene, turnarounds, and standards, it’s not theory — it’s muscle memory.

We’ve spilled the pints, cleared the bottles, and scrubbed the cellar floors ourselves.

That’s why hospitality cleaning isn’t just another service for us. It’s second nature.

We Clean Like Operators, Not Outsiders

Most cleaning companies come into hospitality from the outside.

They’ve done offices, maybe schools, and think a bar is just a louder version.

It’s not.

A working venue is chaos in motion:

Footfall, food, drink, glass, grease, and sound systems all colliding in the same space.

Surfaces take more punishment in one Saturday night than an office desk does in a year.

And the turnover between “doors closed” and “ready to trade” can be brutal.

We know, because we do it every week.

Our teams understand service flow, delivery schedules, cellar safety, and how to move through a live venue without getting in the way.

They know which products won’t wreck your bar top and which mop shouldn’t go near the dance floor.

We clean like insiders — because we are.

The World Famous Dive Bars Standard

Walk into one of our venues on a Sunday morning and you’ll see what we mean.

Hundreds of drinks, thousands of footprints, ten hours of noise — and by lunchtime, it’s spotless.

That doesn’t happen by luck.

It happens because our Bristol Cleaning crews are the same people who keep the World Famous Dive Bars running behind the scenes.

They handle:

• Deep cleans between event nights

• Kitchen and cellar sanitisation

• Overnight resets that turn chaos back into calm

• Front- and back-of-house hygiene that keeps the EHO smiling

If our methods can survive The Mother’s Ruin on a Saturday, they can handle any restaurant, hotel, or event space in Bristol.

Cleanliness Is Brand Reputation

Customers rarely notice when a venue’s clean — only when it isn’t.

A sticky bar top, cloudy glassware, or that faint “beer-mat-in-August” smell can undo months of marketing.

We learned years ago that cleanliness is part of brand experience.

It shapes atmosphere, influences reviews, and keeps inspectors happy.

That’s why we approach every hospitality clean like it’s part of guest service — not maintenance.

Your customers might not see our work, but they’ll feel it the second they walk in.

Training That Starts in the Trade

Our cleaners aren’t generic contractors ticking off checklists.

They’re trained the same way our own venue teams are trained: to move with the rhythm of hospitality.

They understand cellar hygiene, kitchen compliance, COSHH, and how to clean around sensitive equipment without pulling a plug they shouldn’t.

They know the difference between “done” and “ready to trade.”

Because Bristol Cleaning is part of an active hospitality group, our standards evolve in real time.

Every new inspection, product update, and EHO regulation that hits the venues feeds straight into our cleaning training.

So when you hire us, you’re not hiring “a cleaner.”

You’re hiring a hospitality-grade professional who already knows what’s at stake.

Local People. Local Standards.

We’re Bristol born and bred.

Our cleaners live here, work here, and care about the venues they walk into.

No agency vans from two towns away, no revolving door of temps.

That local knowledge means faster response, more accountability, and genuine pride in the places we clean.

And because we already service multiple pubs, bars, and restaurants across the city, chances are we’re operating just around the corner from you.

Local means personal — and personal means better.

Experience You Can Smell (In a Good Way)

Most cleaning companies talk about hospitality.

We smell it — quite literally.

We know the scent of a blocked drip tray before it floods.

We know how to lift black marks from a dance-floor finish without dulling it.

We know how to keep cellar floors grease-free without turning them into skating rinks.

And we know that the first thing staff notice at 9 a.m. is whether the place feels fresh.

That instinct only comes from years in the trade.

You can’t buy it, and you can’t fake it.

How We Work

When we take on a hospitality client, we don’t start with a price list — we start with a walk-through.

1. Site Visit – We inspect your venue, note service hours, event schedules, and problem areas.

   
   

2. Plan – We build a tailored cleaning programme for every zone: front of house, back of house, kitchen, cellar, toilets, and storage.

   
   

3. Delivery – Our team arrives when you’re closed, logs each task, and reports in real time.

   
   

4. Review – Regular check-ins keep standards tight and communication easy.

It’s simple, it’s efficient, and it works — because it was designed by operators, not consultants.

From Dive Bars to Dining Rooms

We built our cleaning systems in the toughest environments imaginable — live music venues, sticky floors, and late-night crowds.

If it works there, it works anywhere.

Today, the same approach keeps restaurants, cafés, hotels, and breweries across Bristol spotless.

They come to us because they know we’ve stress-tested our methods on our own venues first.

We don’t sell theory — we sell proof.

The Bristol Cleaning Difference

We’re not trying to reinvent cleaning.

We’re just doing it better — backed by genuine hospitality experience, local accountability, and a reputation built on some of Bristol’s busiest nights.

If you run a venue, restaurant, or event space in Bristol and you’re ready for cleaning that actually understands your world, get in touch.

We’ll bring the know-how, the night-shift stamina, and the peace of mind that only comes from people who’ve been there.