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Heavy-soil facility

Restaurant Cleaning Bid Calculator

Estimate front-of-house restaurant cleaning while making kitchen, hood, grease, and equipment boundaries explicit.

FreeNo signupClient-side math
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Live bid builder

Build the number from the bottom up.

How many people will clean at the same time?
$
Use the actual hourly pay for this crew.
Profit left after labor, supplies, and overhead.
Advanced cost assumptionsPayroll costs, supplies, and business overhead
Employer taxes, workers’ comp, PTO, and benefits. Starts at 25%; replace it with your actual payroll costs.
$
Chemicals, liners, disposables, and equipment allocated to this site.
Admin, vehicles, software, sales, and other operating costs.
Implied production rate1,800 sq ft/hrThis is a check, not a universal standard. Your actual crew history wins.

Starting points are editable U.S. examples—not guarantees. Wage guidance references current BLS janitorial data; workload guidance follows ISSA’s benchmark approach.Wage sourceWorkload guidance

BROOMBID PREVIEWPROPOSAL 001

Prepared for

Your next best-fit client

Restaurant cleaning services

Monthly service$4,987
Annual value$59,842

Included scope

  • Dining room
  • Front entry
  • Guest restrooms
  • Non-food-contact floors
PREVIEW

Turn the math into the close

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  • Unlimited branded proposals
  • Reusable facility scopes
  • Saved labor and margin defaults
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Build a defensible scope

What to include in a restaurant cleaning bid

A credible price begins with a written scope. During the walkthrough, separate recurring tasks from periodic floor care, consumables, specialty work, and anything the client expects another vendor to handle.

Core scope

  • Dining room
  • Front entry
  • Guest restrooms
  • Non-food-contact floors

Clarify before pricing

  • Kitchen scope
  • Grease removal
  • Late-night access

How this calculator prices the contract

  1. Labor hourscleanable sq ft ÷ production rate × monthly visits
  2. Loaded costlabor × wage and burden, plus supplies and overhead
  3. Margin-safe bidtotal monthly cost ÷ (1 − target margin)

The default 1,800 sq ft/hour is an editable starting assumption—not a universal standard. Slow it down for dense rooms, high-touch detail, difficult access, or periodic work. Speed it up only when your own job history supports it.

Common questions

Restaurant bidding FAQ

How do I price restaurant cleaning?+

Estimate monthly labor hours from cleanable area, production rate, and service frequency. Add loaded labor, supplies, and overhead, then divide total cost by one minus your target margin. BroomBid keeps every assumption visible and editable.

Is the suggested production rate a guaranteed benchmark?+

No. It is a starting assumption for planning, not a promise. Measure your crew, inspect the facility, define the exact scope, and replace the rate with a number you can defend.

What is the difference between markup and margin?+

Markup is profit divided by cost. Margin is profit divided by selling price. If you want a 25% margin, divide cost by 0.75; adding 25% to cost only produces a 20% margin.

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