Why Drive-Thru Degreasing Matters (More Than You Think)

May 28

Drive-thru lanes and restaurant pads take more abuse than almost any other exterior surface. Between food oils, vehicle fluids, tire marks, and constant traffic, they build up grime quickly—and normal rinsing doesn’t touch it.

A proper degreasing service isn’t about “making it look nice.” It’s about safety, surface life, and brand image.

1) Grease buildup becomes a safety problem

When oils and grime mix with water, you can end up with slick areas—especially near:

menu boards
ordering lanes
dumpster pads
exits where vehicles accelerate

That’s a liability issue, not just a cleaning issue.

2) Grease and spills shorten concrete life

Concrete is tough, but it’s not invincible. When oils and contaminants sit long enough, they:

darken and stain the surface
trap dirt and make future cleaning harder
break down surface consistency over time

Regular degreasing helps prevent the “permanent black lane” look that many drive-thrus develop.

3) Clean lanes help staff and customers

A clean drive-thru looks organized and professional. Customers notice it, and staff notice it too—especially when walk areas around doors, pads, and garbage zones stay cleaner.

4) You get better results when it’s maintained, not rescued

If degreasing is only done after it becomes a disaster, you’ll often need:

heavier chemistry
more time
more water recovery management
more labor

A maintenance schedule keeps results more consistent and reduces disruption.

What a proper drive-thru degrease should include

A professional degrease service typically includes:

targeted pre-treatment where oils are heaviest
controlled pressure washing appropriate for the surface
attention to corners, curbs, and traffic lanes
rinse management to avoid pushing contaminants into drains

How often should it be done?

It depends on traffic, but common patterns are:

monthly for busy sites
every 6–8 weeks for moderate traffic
quarterly for lower-use pads (with spot cleaning as needed)

If lanes are dark, slick, or smelling “stale,” it’s overdue.

Bradley Hall