I know you don't want to talk about it. But controlling pests is a necessity in restaurant kitchens and operations. No matter how hard we try, there is no way to eliminate pests. We can only control and limit access by pests. Many restauranteurs think they can do it on their own. Sure, by following good sanitation practices, employee training and diligent observation, we can do a lot on our own. But the pests always come back. A pest control operator is needed. It's a fact of the business. If you get on a regular program of pest control with a reliable pest control operator, you'll see a big decrease in pests in your operation.

But what can you do on your own. Sanitation in the kitchen is essential. It starts with employee training and coaching. You need to have a culture of sanitation. If you let some of your employees cut corners or not really follow good sanitation, it will send a message to other employees and new hires that it's ok to ignore good sanitation. Everyone in the kitchen should be watching out for each other. Ask kitchen staff to watch for potential sanitation problems. This might include temperature abuse of product all the way to being aware of where potential pests could enter the operation. It's everyones job including yours the owner operator. Model good sanitation behavior and your employees will follow.

As a consultant, I see lots of different operations and they differ in their styles and approaches to sanitation. I always mention to them that customers are watching. They always see things we may not see as owners. We have to be hyper aware of what the customer sees. Keeping the operation clean and safe will insure higher profits every single time.

Let me know if you would like to go over your restaurant's sanitation plan. We can help you see things you may not be seeing. Good luck to you.

David Wennerlyn

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