One sighting can cost you a review, a hygiene rating or a room.
Pests in hospitality don't stay a small problem for long. Cockroaches in a kitchen, bed bugs in a guest room, wasps over a beer garden or flies at the pass all put your reputation and your trade at risk.
This guide gives your team a quick, practical reference for the pests you're most likely to meet. Each fact sheet is two pages or fewer, written for people who run busy sites rather than pest controllers.
What's inside each fact sheet
- How to identify the pest, with size, colour and key features
- Biology and behaviour, so you know why it's there and how fast it breeds
- The risks to your business, from food contamination to guest complaints
- Signs to look for and areas to check first
- What you can do today, and what we'll do when you call us
The pests covered
- Brown rats
- House mice
- Cockroaches
- Bed bugs
- Flies
- Fruit flies
- Drain flies and phorid flies
- Wasps
- Ants
- Stored product insects
- Pigeons and gulls
- Carpet beetles and clothes moths
- Cluster flies
- Silverfish and booklice
Who it's for
Chefs, kitchen managers, head housekeepers, front-of-house teams, pub landlords, hotel managers and anyone responsible for hygiene and food safety on site. Use it for staff inductions, hygiene briefings or as a quick reference in the back office.
Three things you'll learn
Where pests start. Most infestations begin in the same places: bin stores, drains, deliveries, dry stores and warm, damp voids. The guide tells you which areas to check first for each pest.
What not to do. Some of the usual reactions make things worse. Spraying Pharaoh ants can spread the colony. Moving rodent bait stations reduces their effect. Treating a wasp nest yourself is risky. The guide flags these so your team doesn't make them.
When to call a professional. The fact sheets are clear about what your team can do and where specialist help is needed, so you don't lose days on the wrong fix.