Almost everything you need is already public. The work is not access, it is making it comparable and keeping it.
In service trades the price list is a sales tool, not a secret: a firm that hides its rates loses the customer who wanted a number before calling. Search your service plus your city and open the first ten results. In dense markets most of them publish something.
Read the page, not the headline. 'From €0.79/m²' usually means the cheapest tier of the cheapest service, and comparing your standard rate against someone's floor price will tell you that you are expensive when you are not.
Some firms quote only after a call. You cannot compare what they will not publish, and pretending otherwise puts invented numbers into your own decision.
Record them as unknown and move on. Five published competitors give you a usable market picture; three published and two guesses give you a false one.
A price without a date is not data. Prices change quietly, and a number you wrote down last spring may be describing a market that no longer exists.
Keep the link too. When a comparison later says you are 20% below the market, the first honest question is 'below what, exactly' — and the answer has to be a page anyone can open.
Doing this once is an afternoon. Doing it every season, for every service you sell, while units differ between competitors, is the part that quietly never happens.
That is the gap this service exists to fill: the same reading, done on a schedule, with the units already converted and the sources kept.
Everything above is a job you can do by hand. It is also the job that quietly never happens twice. Competitor price monitoring for service businesses explains how the same reading works when something else keeps doing it.
A practical way to set cleaning prices: work out your cost floor, read what the local market publishes, and decide where between the two you want to sit.
Being busy is the symptom people mistake for success. Four checks that show whether your prices sit below the market you actually compete in.