The smoking ban that comes to England in the summer, and to Wales and Northern Ireland within the next couple of months, is a great opportunity to refresh your pub. Even if you don't have the cash for a refurbishment, a deep clean is a must.
Stale smoke will continue to cling to your carpets, curtains and upholstery and could well be a turn-off for customers who are looking forward to pubs that no longer smell like an ashtray.
So a proper clean-up has to be one of your first jobs in the new age of the smoke-free pub. Not only that, but once your pub is clean you need to keep it that way, both through a daily cleaning regime and a regular deeper clean.
Cleaning company TC Contractors is expecting a busy time ahead. "We currently clean more than 100 pubs on a regular basis and it's been growing fast," says commercial director Kevin Meighan. "Pubs want to make sure they're ready for the ban when it comes in."
Kevin sees the task being carried out in two stages. First, an initial clean to get rid of the smoky odours. Carpets, walls, shelving, curtains and even ceilings will all need cleaning, and ventilation units will also need to be cleaned to make sure the smell of stale smoke is not pumped around the pub. A deep clean for the toilets is also recommended.
Second is the ongoing clean. Although cleaning will be more effective because the pub is smoke-free, other smells previously masked by the smoke, especially from cooking, are likely to take its place.
"Pubs will need a strict cleaning regime, including a deep clean every four to six weeks, depending on trade," says Kevin.
"For toilets a regular deep clean is very important. Food is going to become an important revenue generator after the ban and, because they can't usually see into the kitchen, customers will judge a pub's hygiene standards by the cleanliness of the toilets.
"In fact, cleanliness in general will have a big influence on how people perceive you. Nobody wants to eat in a dirty pub!"
Adrian Simpson, food and safety expert at cleaning materials supplier P&G Professional, believes customers really notice when a pub is clean - and when it isn't.
"Dirty floors, bar counters, tables and chairs should be dealt with immediately as these are the areas customers are likely to notice first when entering the pub," he says.
"Cleanliness of toilets is also important, as often customers transfer their judgements of the restrooms to the overall cleanliness of the pub.
"Good cleaning is also a visual indicator of food hygiene, ensures the removal of dirt and other organic matter and prevents the growth of potentially harmful bacteria.
"A clean and tidy pub creates a good impression and makes a safe and pleasant environment for both those who work there and their customers."