Monthly vs Quarterly vs Semi-Annual — Which Are You?

Monthly — high-volume and solid-fuel

You’re on a monthly schedule if your kitchen runs hot, heavy, or around the clock:

• 24-hour operations that never really shut the line down.
• Charbroiling — the heaviest grease producer on a standard line.
• Wok cooking and high-heat Asian kitchens.
• Solid-fuel (wood/charcoal) ovens and grills, which also produce creosote.

Quarterly — moderate volume (most restaurants)

The quarterly tier is where the majority of Houston sit-down restaurants land. If your line is busy but not extreme — a typical full-service restaurant, café, or diner cooking normal service hours — quarterly (every three months) is almost certainly your interval.

Semi-annual — low volume

Twice-a-year cleaning is for kitchens that cook lightly or seasonally:

• Churches, day camps, and seasonal operations.
• Apartment, HOA, and clubhouse amenity kitchens used only for occasional events.
• Light-use kitchens that rarely run the full line.

Not sure? Err up

If your kitchen sits on the line between two tiers, choose the more frequent one. The cost difference between quarterly and monthly is small next to the cost of a failed inspection, a denied insurance claim, or a duct fire. A quick assessment of what and how much you cook will settle it — and once you know your tier, putting it on a recurring schedule means you never have to think about it again.