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No one would claim that it has been an easy few years in the restaurant industry. With household discretionary income limited, and consumers ever mindful of avoiding debt, dining out has become less frequent for many. And that has put even more pressure on restaurateurs already dealing in tight margins. Unfortunately, increased pest pressures can soon follow.
There are a number of reasons for this, from decreased cleaning and maintenance budgets to overall staff cuts. Hope Bowman, Technical Specialist for Western’s South Jersey, PA, and DE service areas notes another factor: changes in the handling of floor mats.
From Your Restaurant Pest Control Professional: “Many restaurants traditionally sent out the floor mats used in kitchens and bars to an outside vendor for cleaning and replacement. As budgets have diminished, many stopped doing that, and all of the sudden they’ll experience fruit fly problems.” – Hope Bowman
Bowman notes that even those with good intentions can miss cleaning problem areas that often lure pests. Areas behind fixtures or beneath broken tiles can become a pest breeding ground.
“Sometimes a kitchen can seem really clean, but when you look behind the legs of the equipment, organic matter often accumulates. Areas missing grout, or that are cracked, also create problems.” – Hope Bowman
If you need help getting pest problems under control at your restaurant, your pest control partner should be able to help. Western advises its clients on restaurant sanitation and maintenance protocols that can stop pest issues from becoming a daily headache.
March 14, 2013