Pest control for hospitality.

Hospitality businesses are attractive to pests: there is food, warmth and water, and the flow of goods is continuous. Mice and rats enter through gaps and loading docks, cockroaches travel along with deliveries, fruit flies arise around the bar and the washing area, and flies and wasps threaten terrace and kitchen in summer.

The Dutch Food and Consumer Product Safety Authority (NVWA) enforces food safety strictly; pests in the kitchen can lead to measures and reputational damage that goes beyond the kitchen itself.

A guest who sees a mouse or cockroach spreads the word — on Google, on social media, to friends. The damage to your name is often greater than the cost of control. In addition, the NVWA can impose measures when pests are found, up to closure.

In hospitality, prevention is therefore not a cost item but insurance for your turnover and reputation.

We work according to IPM: first prevent, then monitor, and only control where necessary. That means proofing entry points, fixed measuring points in kitchen, storage and bar, periodic checks outside peak hours and immediate deployment in case of an incident.

We record everything in a digital logbook with inspection reports, floor plan and action list — exactly the documents you need to show during an NVWA inspection or HACCP audit.