A team based in Cannes
We do not travel to Cannes; we work here every day. Our cleaning team is the same one that prepares the villas and apartments we manage for owners: our own people, working to our own method, with no subcontracting.
That proximity makes a real difference for a shopkeeper. A problem spotted at 9 am, before opening, can be dealt with the same morning. An extra visit after a private evening is arranged the day before, not the following week. Being a short walk away, we can also drop by to check a detail before you open.
We also know how the town works: restricted delivery times on some streets, hard-to-find parking in season, changed access around the Palais during major events. Our rounds take all of this into account.
Restaurants on the Croisette and in Le Suquet
On the Croisette, restaurants live facing the sea: terraces exposed to sand and salt, glass screens, outdoor furniture, and service that runs late in season. We come in after closing, starting with the kitchen and finishing with the terrace, once the boulevard has emptied.
Le Suquet is another matter: small kitchens, stone dining rooms, stairs, and steep lanes where equipment is carried by hand. The checklist allows for every constraint, from the hood that needs degreasing to the vaulted cellar used as a storeroom.
Where several dining rooms share one kitchen, or a restaurant runs alongside a bar, each space gets its own line in the checklist, and the report shows what was done, room by room.
- Kitchen: worktops, ranges, hood filters, dishwashing area, floors
- Dining room: tables, seating, counter, windows and mirrors
- Terrace: furniture, glass screens, floor, planters
- Guest and staff washrooms
Around Forville, the food shops
The Forville market district, between the Old Port and Le Suquet, is full of cheesemongers, wine merchants, caterers, delicatessens and bakeries. These shops open early, often as the market sets up, and close in the early afternoon or the evening.
We come in after closing, with routines designed for places where food is handled: chilled display counters, worktops, the outside of slicers, cold rooms, floors and drains. Cloths are kept separate for each area, and products are suited to food-contact surfaces. Your food safety management plan remains yours; we carry out the cleaning part you have defined.
These shops often take deliveries at dawn, so we agree a time that does not clash with them, keeping floors clean when the first customer walks in.
- Chilled display cabinets and counters
- Slicers and scales, on the outside
- Cold rooms: handles, seals and floors
- Tiled floors and drains
Rue d'Antibes and the Croisette, where windows show everything
Rue d'Antibes runs parallel to the Croisette, with almost three kilometres of shops. Fashion, shoes, chocolatiers, opticians, and the luxury houses on the Croisette side: in every one, the window is the first thing a customer sees and the last thing they forget.
We come before opening so the shop is spotless when the shutters go up. Marble, parquet or resin floors, mirrors and fitting rooms, counters, stockrooms: each surface has its own product. We never move displays or rearrange a collection, and we follow your brand's guidelines where it has them.
In fitting rooms, it is the mirrors, handles, stools and curtains that give away a rushed clean. Each has its own line in the checklist and often features in the report photos.
When congresses fill the town
The Palais des Festivals calendar sets the pace for business in Cannes: the Film Festival in May, MIPIM in spring, Cannes Lions in June, MIPCOM in October, and many more events besides. During those weeks, restaurants run service after service, private bookings multiply and shops stay open later.
So we plan reinforced visits: a clean between lunch and dinner, a reset after a private party, an extra morning visit for a boutique that welcomes clients at the crack of dawn. Let us know your dates as soon as you have them, and we will reserve the team in advance.
Once the event is over, a deep-clean visit catches up on what the last few days did not allow: under the banquettes, the windows, the terraces and the stockrooms.
Summer, the long season
Between June and September, footfall rises and days get longer. Terraces stay full until late, sand finds its way into the shops, and washrooms are in use from morning to night. Air conditioning runs all day, and door mats and entrances need more attention than in the off season.
The checklist can change with the season: more frequent visits, terraces cleaned every night, windows twice a week. In the autumn we go back to the usual rhythm, without renegotiating the whole contract.
In winter, some places close for a few weeks. We can use that break for a thorough deep clean before you reopen.
Proof, sent to the manager or head office
Cleannproof, our software, records arrival time, each completed item, photos and departure time. The data is time-stamped by our server and cannot be altered afterwards.
The report lands on the manager's phone, or with whoever oversees your shops from head office. A leak, a breakage, a flickering light: it is photographed and reported during the visit. For a brand with several sites between Cannes and Nice, each address keeps its own history.
Reports are useful internally too: a new store manager can see straight away what is done, how often, and what has been flagged in previous weeks.
How to get started
We come and see your restaurant or shop at a time that suits you, before opening or after closing. From our office, most addresses in the centre are a few minutes away on foot.
You receive a checklist written for your premises and a quote. The first visit acts as the benchmark: you read the report, we fine-tune, and the agreed rhythm settles in.
If you have several sites in Cannes, we can start with one of them, then roll the same checklist out to the others once the rhythm is right.
Sources: palaisdesfestivals.com, en.cannes-france.com, cannes.com
