FACT: Customers will not tolerate seeing pests when they go out to eat!
A recent Harris
Interactive® survey found that 53 percent of adults who saw
a bug in a restaurant would avoid that restaurant in the future
and 27 percent would both avoid the entire restaurant chain and
tell friends and family to do so as well. When asked what reasons
would cause them to not return to a specific restaurant, 77 percent
responded that any bug sighting would be cause enough, and almost
half (46 percent) said that even if they heard that a friend or
family member “saw a bug,” they would not patronize
At Leaf, we recognize that pests can directly affect the bottom
line of many businesses. Not only that, but they can also lead to lower employee morale,
loss of foodstuffs and equipment damage.
That is why Leaf’s
technicians receive 20 hours of formal Commercial Pest Control classroom training and continuous
on-the-job training and must obtain a minimum 80% test grade average.
Leaf Pest Control has the experience, knowledge and expertise to
solve even the toughest pest problem in restaurants and food and
beverage facilities while complying fully with all laws and legal
requirements. Leaf’s pest management program consists of six
1. Inspection - Leaf will thoroughly inspect all
areas of the facility, interviewing unit management and staff. This
inspection is designed to:
- Identify past and current pest problems and related damage/contamination
- Identify conditions that are or may be contributing or conducive
to pest problems, including incoming foodstuffs and beverages
and storage practices
- Evaluate housekeeping, sanitation and structural maintenance
practices which may contribute to pest infestations, including
floor drain and equipment sanitation
2. Pest Identification – Only by correctly
identifying pests can their habits and biology be known and used
to eliminate them. This is critical and key in the design of an
effective pest management program.
3. Program Application – Leaf utilizes an
Integrated Pest Management (IPM) approach to pest control. This
approach emphasizes non-chemical methods of control such as pest
exclusion, trapping, sanitation, monitoring and maintenance before
consideration of chemical controls. When chemical control is applicable
and required, low impact measures such insect growth regulators
(these interrupt the insect’s growth cycle) and baits are
considered first. Leaf applies these materials into cracks, crevices
and void areas where pests live and breed. This helps to ensure
that maximum control is achieved while emphasizing safety, through
reduced exposure to food, food-handling surfaces and people, and
avoiding contamination of foods and prep equipment.
4. Program Evaluation – For a pest management
program to continue to succeed, it must continually adjust and evolve
to match the dynamic nature of a restaurant’s needs. Leaf’s
Technicians are adept at eliminating current pest problems and establishing
proactive tools for continually monitoring and adjusting the program
based on those tools and management’s input.
5. Communication – Teamwork between Leaf
and facility management is the key to a successful pest management
program. That is why Leaf’s program provides communication
tools such as Pest Sighting Logs, Sanitation Reports, Site Environment
Reports, Service Reports, Rodent Device Status Reports and others.
But Leaf also believes in face-to-face communication with management
and staff for their input on program adjustments.
6. Quality Assurance – Leaf is committed
to quality and customer satisfaction. Our Quality Assurance team
is always on call to meet the changing needs of dynamic facilities.
Team members can help evaluate sanitation, production and structural
maintenance processes relating to pest management.
Leaf offers one of the strongest guarantees in the industry. Customer
satisfaction is assured by our money-back guarantee!