Can you afford to risk one of your customers seeing a fly, roach, or rats and mice ?
When a customer spots a fly – or something worse -- in your New York restaurant, they will likely tell all their friends about their unpleasant experience. And they will tell their friends… and so on… and so on.Your reputation is too valuable to risk over a common pest.
An Exterminize restaurant exterminator offers a wide variety of exclusion and prevention practices tailored for the food service industry. Our highly trained, professional technicians will inspect your facility and prepare an effective prevention program that is customized to your restaurant. Our owners have worked in the industry for over 20 years.
It starts with 3 steps to manage.
Inspection. This step will lead you to have basic idea of where the pests are harboring, traveling, so that can decide where to concentrate pesticide applications.
Proper sanitation is one of the key elements in pest control. Trash bins, sinks, floors and kitchen equipment should be cleaned as often as possible, and especially before leaving overnight. Any one of these areas could potentially lead to a pest infestation if left unchecked.
Exclusion means keeping the pests out before they become a problem. Make sure there are tight weather seals around doors and windows; caulk any openings leading to wall voids and never leave doors or unscreened windows open. Treating for pests outside may also stop them from invading indoors.