There are seasonal highs and lows during the annual business cycle in commercial kitchens such as restaurants and cafes.

Two major peak times are during the summer holidays, particularly for those restaurants operating in popular beauty spots and holiday destinations, and in the run-up to Christmas, when they hope to attract workplace parties as well as family celebrations.

Being able to attract a high volume of diners at these peak times can make all the difference to the viability of a business like this, although they obviously would like a steady flow of customers throughout the year.

Going out for a meal tends to come out of discretionary spending, the money people have left after they have paid for the essential such as the weekly family food shopping, fuel and energy bills and other household costs.

This means customers, especially when budgets are fairly tight, are going to expect something special when they make the decision to give themselves a treat and also when they are celebrating a special event.

Any restaurant owner knows that beautifully cooked and presented food is central but people also expect friendly and helpful service, immaculately clean cutlery and crockery and a welcoming and attractive setting.

When a kitchen is busy, as it hopes to be during the seasonal peaks, it needs to be sure that its cleaning procedures are absolutely scrupulous and that standards do not slip when the pressure is on.

This has a health and safety aspect too. When staff are busy and rushing around at high speed the kitchen needs to be as safe as it is possible to make it to work in to avoid any accidents. Slippery, greasy floors are the most likely problem that needs attention.

In summer, also, the warm weather will play a part. The risk increases of insects getting in during the summer. Higher temperatures increase the risk that food can go off or bacteria can multiply more easily.

To be well prepared for a hopefully busy summer or Christmas season a thorough top to bottom deep clean of the kitchen may be a good investment.

Specialist commercial cleaning companies are very experienced in assessing what will need to be done and in working around the usual kitchen operation to carry out kitchen deep cleaning at times that will not disrupt the work flow.

A thorough deep clean starting from the ceiling and working down, taking care of hard to reach areas where dust or grease can collect, no matter how carefully a kitchen has been cleaned on a daily basis, can ensure that when the restaurant opens its doors each day to the peak season rush its kitchen is in the best possible condition for the health of both customers and workers.