Why your restaurant needs pest control

In addition to meals, there are a lot of leftovers in a restaurant, which are bait for pests. These leftovers must be correctly discarded to prevent attracting rodents and cockroaches. An important concern in food and restaurant business is the presence of cockroaches, mice as well as other pests, which may affect the health of the people visiting the restaurant and employees at the same time. The presence of bugs can significantly push away existing clients and could give you a negative rating from healthcare department. It is quite vital for restaurants and other meals company to regularly seek pest control services and sustain a bug-free place or organization.

However, a serious mistake that some restaurants make, and pay heavily for it, even some companies go out of business, is cutting pest control off their budgets. The best pest control in Sacramento avoids this problem. Your kitchen should be squeaky clean in order to meet health code specifications, authorities from the healthcare department can visit for inspection without giving any notice or on a short notice. So cutting these services is really a danger that restaurants do not want to take, especially when they want to maintain their reputation. So as a result, every restaurant must do some type of pest audit to ensure a quality food environment.

RESTAURANT TIPS – how to deal with pests

Types of pests in restaurants

Flies, cockroaches, rats, mice, and ants are the most frequent varieties of bugs that infest restaurants and also other meals establishments. Rats as well as cockroaches, specifically, are really harmful as they literally consume everything, breed quickly, and carry a number of diseases.

How to tackle restaurant pests

Dealing with an infestation is not a simple task. You should inspect the premises thoroughly; seek out locations where they are harboring, traveling and breeding, and then use a combination of insecticides, baits, and insect growth regulators to take care of the infestation. Without a real expert, it may be impossible to complete this task.

Pest control companies have very skilled technicians that have years of experience for treating and controlling infestations. They could deal with flies, rats, ants, roaches, mice, and moths. They have the expertise along with the gear to manage all kinds of pest issues.

Pest control technicians monitor your home closely to ascertain the size and extent of your infestation, entry and exit points, and areas of activity. As soon as they have a proper idea about this, they devise a technique to exterminate the infestation inside your property. Additionally, they employ preventive techniques to further protect your property.

What you yourself can do to the pests within your restaurant

Inspection. This is the initial step wherein you need to know the location where the they are hiding and traveling. This can help you focus on locations or best places to apply pesticides. Try to find possible hideouts and shelter by searching indicators including feces, eggs, and cast skins. Flies, rodents, and roaches generally leave indications of infestations. Verify garbage cans, floor drains, wall voids, sinks, kitchen equipment, and electrical outlets and boxes. Inspect also appliances with holes and chairs and tables with cracks, as they are a feasible shelter for rodents, and roaches along with other common bugs. Put traps and glue boards in problem areas. This can help you determine what type of unwanted guests are in your restaurant. If you want to save yourself doing the trouble, hire professionals. Just do a Google, Facebook, or Twitter search for some nameable brands.

Summary

Getting the proper restaurant pest control system in position may also help your organization to be successful and improve your business. Absolutely nothing can be worse for a restaurant than somebody locating a cockroach within the soup. Care for your future by taking care of your unwanted guests from the get go!

Improve Your Restaurant Business With Monthly Newsletters

As part of your customer service ethic and indeed to start conveying additional promotional offers you should start to send out a monthly newsletter to all of your existing and potential new customers. In an ideal world, this would be undertaken via email, which takes less effort and saves the cost of envelopes and stamps. Topics in the newsletter may include staff profiles, latest specials, wine of the month and any current offers that are running. Be very aware that your regular communication is not considered spam. People should look forward to receiving it, as they know it will add value to their lives, by being either educational or entertaining or preferably both.

The newsletter is a great way to stay in touch with your customers, market to your prospects and ask for feedback. In this, it may be deemed as being quite unique as very few restaurants currently use this method. One editorial idea may be to do an interview feature on a client. Any costs involved in putting this together might be offset by getting one of your suppliers to start sponsoring it. Scour the Internet for ideas on how other restaurants, clubs or bars keep in touch with members on a regular basis.

Try and send your newsletter at least monthly, and to make it interesting you may consider including the following:

  • Seasonal food tips & recipes
  • Celebrity cookbooks to read
  • Upcoming events
  • Sommelier’s Recommendations
  • Kitchen secrets
  • Monthly members benefits
  • New menu items
  • Partner offers
  • Client testimonials
  • Coupons and incentives

Sending your newsletter out by email is the most cost-effective way for you to reach your audience, you should make this activity a priority every month, and you should see a great return on your efforts. Remember to include a link for your customers to forward to their friends, and include any partners on this mailing so that they can forward to their database.

BUSINESS MODEL

Many consultants over the years have put forward a host of different business models to small and medium companies to follow for success. Well, I am of the view that one can really fit all. This model is used by some of the United Kingdom’s largest successful companies and I cannot recommend it highly enough for hospitality businesses.

It goes as follows.

Financial Health = Operational competence + Marketing performance

Financials would include cash in hand, debtor and creditor days, gross & net margins, liquidity ratios etc

Marketing includes new customer acquisition programs, customer retention, repeat business, market position, brand perception of both competition and customers, selling effectiveness, return on your advertising spend amongst others.

What is fascinating is how the vast majority of restaurants score themselves so similarly out of ten for each of these business measurements. Experience says that most people put themselves in the region of sixes and sevens for financial health. In other words, not bad but definitely room for improvement. Marketing normally witnesses the lowest score around five or six. This would appear to highlight that if restaurants are going to dramatically improve their financial positions, by far their largest opportunity lies in getting better at marketing their food and service offer.

A highly recommended fitness novel

Many people aren’t aware of this but an abundance of informative information on fitness/ strength training can be found in books. One of the books I recommend reading if you’re into or trying to get into strength training is “Starting Strength” by Mark Rippetoe. The author of the book has been around the fitness world since 1978 and a great wealth of knowledge can be consumed by reading his book. Rippetoe has also been a competitive powerlifter for roughly a decade and has helped many other athletes improve their performance.

In short summary, Rippetoe’s book is like the bible for lifters. The book explains specific barbell instructions and gets very technical. The book is great for novices because of the vast amounts of information on the various types of techniques in the book.