A cleaning service menu is a short printed or texted list of three tiers, standard, deep, and move out, plus priced add ons, so every client chooses from your options instead of negotiating from scratch. Done right, a menu raises the average ticket 15 to 20 percent, mostly by selling more deep cleans.<\/p>\n
Most cleaners price every job like it is the first job they have ever priced. The client describes the house, the cleaner thinks for a minute, and a number appears, slightly different every time and almost always too low. A menu ends that. It moves the conversation from “what would you charge me” to “which of these three do you want,” and that shift does something quietly powerful: it puts your deep clean, your most profitable regular service, in front of every single client whether they asked about it or not. Here is how to build the menu, price the tiers, and use the oldest trick in retail to sell the middle of it.<\/p>\n
Custom pricing has three hidden costs. It is slow, and the first written price a client receives usually wins the job, so slow loses work. It is inconsistent, which clients eventually notice and resent when neighbors compare notes. And it anchors every conversation on the client’s number instead of yours, because when there is no menu, the client’s budget becomes the starting point.<\/p>\n
A menu fixes all three at once. You answer inquiries in minutes because the thinking is already done. Every client in the same size house sees the same numbers. And the conversation starts from your tiers, which means the question is never whether to hire you at some price, but which version of you to hire.<\/p>\n
Three is the right number of tiers. Two gives the client no middle to land on, and four or more creates the decision fatigue the menu was supposed to remove. Here is a working menu for a typical 3 bed 2 bath home, which you should scale to your market’s rates.<\/p>\n