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Industries

Catering and hospitality

Pest control for restaurants, hotels and mass catering kitchens — carried out discreetly, outside opening hours, with documentation ready for a sanitary inspection.

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Salmon dish on a restaurant table with the dining room and bar in the background

A kitchen gives pests everything at once: warmth, humidity and a constant food supply. On top of that comes pressure from outside — shared risers in the building, neighbouring premises and the waste store by the delivery entrance. Effective management has to cover that whole area, not just the dining room and back of house.

In hospitality it also matters that nobody sees us working. Inspections are scheduled outside opening hours, the equipment is discreet and stations are placed where guests will not see them. The visit report goes into the CERBER system the same day, together with recommendations for the site.

Typical risks in this industry

  • Cockroaches and silverfish in the kitchen

    They travel between premises in the same building through service ducts and deliveries. Treating one unit alone does not solve the problem for good.

  • Flies and flying insects

    The source is the delivery entrance and the waste store, not the dining room. The barrier has to be built in that first place.

  • Rodents from the bin store

    The external waste store and drainage inspection chambers need perimeter monitoring all year round, not only in autumn.

  • Bed bugs in accommodation

    In hotels and guesthouses the problem arrives with the guest — what counts is fast detection and treatment before it spreads to neighbouring rooms.

Services for this industry

Products for this industry

Questions

Questions from this industry

Can’t find your question here? Write to us — we answer the tricky ones too.

Does the venue have to close for the treatment?

Usually for no longer than one night. Treatments are carried out after closing and the venue is ready to open the next day. The re-entry period depends on the method and we tell you about it before the treatment, not after.

Are the treatments safe in a kitchen?

In food contact zones we use physical methods and products approved for such rooms, applied in secured points. Safety data sheets stay in the venue's documentation.

What should we show during a sanitary inspection?

The service contract, the layout plan of control points, visit reports and safety data sheets. Everything is available online in the CERBER system.

How quickly do you respond to an urgent call?

Calls are taken by phone or through the CERBER system.

Let’s talk about your site

Tell us the industry, the size and what is going on. We’ll arrange a baseline audit and tell you what really needs doing.

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