Restaurant Cleanouts
Walk-ins, hood systems, line equipment, booths, and bar fixtures disconnected and hauled - so the space is empty and swept before the landlord's walkthrough.
Closures, concept changes, and post-auction clears
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The Heaviest Cleanout in Commercial Real Estate
Restaurant spaces are packed with the worst possible combination for a removal crew: equipment that weighs several hundred pounds, is bolted down, is still connected to gas and water, and has to come out through a kitchen door built for a hand truck. That is exactly why most haulers quote high or pass. We do these regularly - walk-in panels broken down in place, line equipment disconnected, booths unbolted, and everything staged out through the service entrance. Serving restaurants across St. Louis, St. Charles, and the surrounding metro.
Heavy Kitchen Equipment Handled
Walk-in coolers broken down panel by panel, hood systems, ranges, fryers, and ovens moved out with the right equipment and enough crew.
Utilities Disconnected Safely
Gas, water, and electric disconnects coordinated with licensed trades before anything is moved. We do not cut corners on a gas line.
Grease and Sanitation Aware
Grease traps, spoiled walk-in contents, and back-of-house buildup handled with proper containment - not loaded onto an open truck.
Scheduled Around Auction and Lease Dates
Post-auction clears and surrender deadlines are tight. We build the schedule backward from the date that actually matters.
Get Your Free Estimate
Available 24/7. We respond within 30 minutes - because your time matters.
How a Restaurant Cleanout Works
Sequenced so utilities, auction buyers, and the landlord all get what they need.
Walkthrough and Equipment List
Call us or with the closing date and a rough equipment list - we will walk it with you this week.
Disconnect Coordination
We sequence gas, water, and electric disconnects with licensed trades so the heavy equipment is safe to move when the crew arrives.
Kitchen and Dining Room Cleared
Line equipment, walk-ins, booths, bar fixtures, and dining furniture removed through the service entrance, with floors protected.
Swept and Surrendered
Stainless and metals routed to scrap recycling, the space left broom-clean, and photo documentation sent for your file.
What We Remove From Restaurants
Back of house, front of house, and the bar - including what is bolted down.
Kitchen & Line Equipment
Ranges, fryers, ovens, prep tables, hood systems, dish machines, ice machines, and walk-in coolers broken down and hauled out.
Dining Room & Bar
Booths unbolted, tables, chairs, host stands, back bars, draft systems, and decor removed without damaging the floor on the way out.
Storage, Smallwares & Debris
Dry storage, shelving, smallwares, packaging, signage, and demolition debris from a concept change or build-out cleared in the same visit.
Restaurant Cleanouts in St. Louis and St. Charles County
Closures, Concept Changes, and Post-Auction Clears
A restaurant closure usually runs in a specific order: the equipment goes to auction or a used-equipment dealer, the buyers pull what they bought, and then somebody has to deal with everything nobody wanted - which is most of it. That is where we come in, and it is our most common restaurant job.
Concept changes are different. The space stays a restaurant, but the old kitchen line, bar, and dining package have to be out before the build-out crew starts, usually inside a very short window. We schedule those against the contractor's start date, not ours.
What Comes Out of a Restaurant Space
Restaurant leases typically require the space be returned in its original condition, which means everything the tenant installed comes out - and in a restaurant, that is nearly everything.
- Walk-in coolers and freezers, broken down panel by panel
- Ranges, fryers, char broilers, ovens, and steam tables
- Exhaust hoods, make-up air units, and duct sections
- Dish machines, three-compartment sinks, and prep tables
- Ice machines, reach-ins, and undercounter refrigeration
- Booths, banquettes, tables, chairs, and host stands
- Back bars, draft systems, coolers, and bar die
- Dry storage shelving, smallwares, and packaging
- Signage, decor, and build-out demolition debris
Utilities, Grease, and Safety
Nothing heavy moves until it is safely disconnected. Gas lines, water supply, and electrical connections are coordinated with licensed trades before the crew touches a piece of equipment - we sequence it, but we do not cut a gas line ourselves and neither should any hauler you hire.
The other restaurant-specific issue is sanitation. Failed walk-ins with spoiled product, grease-laden hood filters, and grease trap contents all need containment rather than an open truck bed. We plan for it in the quote, and we will tell you when a specialty grease hauler is required instead of us.
Scrap Value, Pricing, and What Comes Next
Restaurant cleanouts are priced by volume plus the labor and equipment required to move heavy, anchored, and awkward pieces - which is the bigger driver here than in almost any other cleanout. Stainless steel and other metals go to scrap recycling rather than a landfill, and we factor that into the quote where the volume justifies it.
If the space is being turned over for a new tenant, our commercial cleaning service handles the deep clean after the removal. For a retail concept replacing a restaurant, see retail cleanouts. Call (636) 293-6748 with your equipment list and closing date.
Restaurant Cleanouts Near You
We clear restaurants, bars, cafes, and food service spaces throughout the St. Louis metro - from downtown and the Delmar Loop to Chesterfield, St. Charles, and O'Fallon.
Do not see your city? We cover 35+ communities across the metro - view every service area we cover or call (636) 293-6748 to confirm.
Frequently Asked Questions
Can you remove a walk-in cooler?
Yes. Walk-in coolers and freezers are broken down panel by panel and hauled out through the service entrance. It is one of the most common pieces we handle on a restaurant cleanout and it is scoped into the quote up front.
Do you disconnect gas and water lines?
We coordinate disconnects with licensed trades before the crew moves anything, but we do not perform gas or plumbing disconnects ourselves - and no hauler should. We sequence the schedule so the trades finish before we mobilize.
Can you clear the space after an equipment auction?
Yes, and it is our most frequent restaurant job. Auction buyers take the valuable pieces and leave everything else. We clear the remainder on your surrender deadline, usually in one or two days.
What about grease traps and spoiled walk-in contents?
Spoiled product and back-of-house buildup are handled with proper containment, not loaded onto an open truck. Grease trap pumping requires a licensed grease hauler, and we will tell you that plainly rather than take on work we should not.
How much does a restaurant cleanout cost?
Pricing is volume plus the labor and equipment needed to move heavy, anchored pieces - which drives the number more than volume alone on these jobs. Every quote is written and itemized after a walkthrough. Call (636) 293-6748 to schedule one.
Do you recycle the stainless steel?
Yes. Stainless prep tables, sinks, shelving, and equipment shells go to scrap metal recycling rather than a landfill. Where the volume is significant, that value is reflected in your quote.
How quickly can you clear a restaurant?
Most single-location restaurants are cleared in one to three days depending on kitchen size, equipment count, and access. If a build-out crew is starting on a fixed date, tell us and we will schedule backward from it.
Can you work overnight or when we are closed?
Yes. For restaurants still operating during a partial renovation, or spaces in a center with restricted hours, we schedule overnight and early morning crews so service is never affected.
Related Services
Other commercial services food service operators and landlords book with us.
Commercial Cleaning
Offices, retail spaces, banks, salons, and corporate facilities - cleaned on your schedule with customized plans that keep your business running without interruption.
Learn more →
Retail Cleanouts
Store closings, remodels, and rebrands - shelving, racks, displays, and signage removed on a schedule that hits your landlord's surrender date.
Learn more →
Office Cleanouts
Desks, cubicles, conference furniture, and e-waste cleared after hours or over a weekend so your team walks into an empty, swept suite on Monday.
Learn more →We Take the Heavy Equipment
Walk-ins, hoods, and line equipment are exactly the pieces most haulers pass on. Spring Cleaning Company clears restaurants across St. Louis and St. Charles County with the crew and equipment to do it safely - licensed, insured, and scheduled around your surrender date.
