How to find the recipe for success for food service clients
By John Culotta
In the world of commercial pest control, you would be hard-pressed to find more high-stakes work than with clients in the food service industry. A restaurant or bakery’s level of cleanliness is just as pivotal to its success as the quality of its food. One of the quickest ways for a guest to deem a restaurant lacking is by finding pests — or what they leave behind.
Bad customer reviews are one thing, but an entirely different set of problems arises for restaurant owners when the health department gets involved. Should a health inspector find signs of a pest problem, a restaurant could be deemed unsafe for operation and shut down until the situation is fully resolved.
Restaurant owners will turn to pest management professionals (PMPs) during this time when their businesses are at their most fragile. Now is not the time to overpromise or underdeliver. Fulfilling promises starts with managing customer expectations, using accurate language in person and on paper, and keeping your pest control business protected from liability and risk exposures. There’s no better reason to begin taking a closer look at your pest control company’s contract language and training procedures.
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