Ingredients of a Successful Restaurant IPM

Your poutine may have filled every seat in the house, but a pest problem will have guests running out the door. Next come the online reviews that warn others to “steer clear,” and soon that gravy money is nothing but a distant memory. Sure, that’s the worst case scenario, but even a small pest incident can have a significant impact on the success of your restaurant. That’s why it’s so important to keep your restaurant free of those unsavory guests. So, if you want to make your reputation stays out of the frying pan, consider implementing these best practices:

• Inspect every shipment: The back of the house is always a hub of activity, with every employee working as quickly as they can. Don’t let that fast pace get in the way of quality assurance. Check every incoming package for signs of pest life.
• First in, first out: This is kitchen procedure 101 and for good reason. If food sits idly by for too long, it starts decomposing, which may attract the interest of nearby pests.
• Monitor indoor plants: Those potted herbs in the windowsill come in handy when you’re workshopping a new recipe — until you overwater them, that is. At the first sign of rot, fungus gnats are sure to follow.
• Personal items: Incoming shipments and unsealed entrances aren’t the only points of entry for pests. Make sure your staff stores personal items far away from where the food is prepared in case pests hitch a ride on one of their belongings.

Feeling like you might your sanitation plan might need an upgrade? Download this checklist — “How To Keep Your Restaurant Pest-Free” — and see how your current Integrated Pest Management (IPM) program measures up.