Daniel Mejia says his crew spends more than eight hours in some kitchens and two or three days in others. Most of that time goes to the cooking line: fryers, stoves, ovens.
“We specialize in detailing commercial cooking equipment,” he says. HD Restaurant Kitchen Cleaning does no residential work. Its customers are commercial kitchens of every kind. Mejia names Landry’s among them, along with hospitals, hotels, churches and schools. “Anything with a commercial kitchen.”
The business draws on two worlds he knows. “I have a background in cleaning,” Mejia says. “My mom has owned her own house cleaning business since before I was born, and I was always in the restaurant industry, so this business collabs both of those industries together.”
He formed the company as an LLC in November 2024, according to the Better Business Bureau’s listing, and did a few jobs for clients early on before the work picked up in 2025. He is the only owner.
He is careful to separate what HD does from janitorial service. “Janitorial services is more or less just surface-level cleaning, and in and out in a few hours if that,” he says. A deep clean is a different job, and a longer one.
The equipment is part of that difference. HD does not use pressure washers. “We use commercial steam cleaners,” Mejia says. “Reason being is that it’s a much safer alternative, to avoid any water damage to any electrical components with the equipment or with outlets throughout the kitchen.”
The company also offers overnight work, running what Mejia calls third shifts. According to the company’s website, grills and flat tops are degreased and scrubbed inside and out, ovens are cleaned inside and out down to the racks and doors, and fryers are degreased and polished. Floors are machine-scrubbed with rotary brushes, walls are scrubbed by hand, and appliances are pulled out where possible so the crew can reach the floor behind and beneath them. The site is plain about the limits: HD does not clean interior ductwork or exhaust fans, and its hood work covers exterior surfaces only.
The company is fully insured, Mejia says, and backs its work with a satisfaction guarantee. “If they notice anything that’s been overlooked or missed or they want something touched up, they just let me know, and I’ll send the crew out next day or whenever our schedule allows us to, and we take care of that for them.”
Being a smaller company, he says, makes communication more personal. “It’s difficult to get lost in translation,” he says. “I just lead with transparency first and foremost.” That includes bad news. “If something goes wrong, then just letting them know, first and foremost, what’s going on, so they’re not caught off guard.”
He says the crew learns that by watching how he handles problems, and he tries to lead by example. His working assumption is simple: “No matter what, there will be an answer or solution to whatever problem.”
One customer, signing as Chef H., wrote in a Google review that Daniel and his team did an outstanding job on the kitchen’s equipment, kept in touch from start to finish and delivered what they promised.
The service is periodic. “We’re not offering nightly cleaning,” Mejia says. “We’re offering deep cleaning services, so it’ll be either monthly, quarterly, or bi-annual.” HD works across the Atlanta area and some of North Georgia, and Mejia says he wants to take care of Atlanta first, then the surrounding areas.
“I know that cleaning is not everyone’s favorite part of the job,” he says. His aim is “helping out as much as we can so that they can focus on what they do best.”