Commercial · Restaurants
Restaurant snow removal
Lot, patio access, delivery door and the dumpster, cleared around service hours instead of through them.
One field to start. No account, no sales call — we come back with a real number.
Why restaurants are different
A restaurant cannot be plowed on a snow contractor's schedule. Clear the lot at 6 p.m. and you have blocked your own dinner service; clear it at 2 p.m. and it is packed again by the time guests arrive. The work has to sit in the gaps: before open, between lunch and dinner, and after close. Routing a restaurant well is mostly a matter of knowing the service clock and staying out of it.
Meanwhile the surfaces nobody photographs are the ones that shut the kitchen. The back door, the delivery pad and the grease bin get buried first because they are at the back of the lot, and they get noticed last — usually when a vendor cannot make a drop or the rendering truck cannot reach the bin. Back-of-house goes on the scope with the same weight as the customer entrance.
What goes wrong without a plan
- Plowing at 6 p.m. costs you the dinner rush
- Vendor deliveries arrive before anyone has shoveled the back door
- Grease-bin and dumpster access gets buried first and noticed last
What the contract actually specifies
- Cleared pre-open and again between lunch and dinner service, never through a seating
- Back door, delivery pad and grease-bin access treated as primary surfaces, not leftovers
- Patio and outdoor-seating perimeter kept passable so the footprint is usable the moment it thaws
- Entry walk and vestibule apron on hand-crew rotation, sized for foot traffic rather than vehicles
- Drive-through lane, where there is one, cleared with a skid steer that fits the turn
What the program covers
- Cleared pre-open and again pre-dinner on ongoing events
- Back-of-house door, delivery pad and dumpster access
- Patio and outdoor-seating perimeter kept passable
- Walkways and entries on hand-crew rotation
- Ice control sized for foot traffic, not just vehicles
What moves the price on a restaurant site
- Lot size plus the number of service windows the schedule has to fit around
- Whether there is a drive-through lane, which needs a machine sized for the turn
- Patio footprint and the amount of hand work at entries and the back of house
The documentation half
Every visit is GPS-logged with arrival and departure times, the areas cleared and the material applied. That record is what settles a slip-and-fall argument, and it is the part most vendors cannot produce.
How the whole program runs, in five steps: see the service overview →
Restaurants questions
Will you plow during service?
No. We clear before open and again in the afternoon lull, and on an ongoing storm we run the lot after close. A plow working a lot full of guests' cars at 7 p.m. costs you more than the snow does.
Do you clear the back of house and the dumpster?
Yes, and they are scoped as primary surfaces. A buried delivery pad means a missed vendor drop, and a buried grease bin means the rendering truck leaves without servicing it — both cost more than the visit.
We have a drive-through. Can you clear it?
Yes, with a skid steer rather than a truck. A drive-through lane is too tight for a pickup plow to work cleanly, and the menu board and order point need hand work anyway.
Ready for winter?
Don’t wait for the first blizzard. Secure your snow removal contract today and guarantee your property stays clear and safe. Nothing is charged until the first plow drops.
In a hurry? Text a photo of the property to 1-866-426-5222 and we will price it the same day.