The route is the problem, not the room
Grease and food soil do not stay where they are generated. They travel on trolleys, on shoes and in bags along a defined route from a kitchen door to a bin room, and that route is almost always common property. Treating it with a general corridor method produces a surface that looks clean and remains slippery, which is a genuine risk in a service area.
Scoping the route specifically, with an appropriate method and a frequency matched to trading nights rather than to the working week, addresses the actual problem. It also makes the cost visible as a line the committee can see, which matters when the question of who is generating it eventually comes up at a meeting, as it invariably does. A method chosen for the actual soil costs no more than the wrong one and lasts considerably longer.
