Guests notice the small things first. A tacky floor by the taps, a bin overflowing in the ladies, a ring of dried beer on a high table. None of it takes long to fix, but if it's still there at opening, it costs you the review.
Most venue cleaning breaks down because the cleaner treats a pub like an office. They arrive late, rush the bar, skip the deck and leave the back corridor for another day. The parts staff and suppliers see every day slowly fall behind.
Then your opening team picks up the slack. Instead of setting up the floor and checking stock, they are mopping and wiping. The duty manager walks the venue every morning to see what the cleaner missed. You are paying twice for the same job.