Cockroaches & ants
Inspection of warm equipment voids, drains, beverage points, stores and other food- or moisture-related harbourage.
- Monitoring
- Targeted control
- Hygiene actions
Your Guests Will Remember Everything. Make Sure a Pest Isn't One of Them.
Discreet, inspection-led pest management for Lagos restaurants, hotels and hospitality premises—scheduled around the way you serve guests.
Restaurants & hotels
Guest confidence can change in a single moment.
One cockroach near the kitchen. One guest who sees something they shouldn't. One review that describes something you can't take back.
In hospitality — cleanliness isn't just about appearance. It's about the confidence your customers carry when they walk in and the impression they carry when they leave.
Our pest management programmes help restaurants and hotels stay ahead of problems before a guest finds them first.
- Front-of-house and back-of-house inspection
- Discreet scheduling around operating hours
- Monitoring and targeted intervention
- Clear observations and corrective actions
Protect the guest experienceInspect • Monitor • Act • Document
Hospitality risk areas
Look beyond what guests can see.
Pest pressure often begins in deliveries, drains, storage, service routes and quiet voids before it reaches a guest-facing area.
Rodents
Structured review of delivery doors, loading areas, waste, ceilings, stores and external access around the premises.
- Entry review
- Control strategy
- Proofing advice
Flies & drains
Source-focused checks around waste, floor drains, organic build-up, bars, wash-up zones and external refuse areas.
- Source review
- Drain actions
- Physical controls
Stored-food pests
Support for beetles, weevils and moths affecting dry goods, grains, spices and vulnerable stock.
- Stock inspection
- Isolation advice
- Rotation practices
Bed bugs
Discreet room inspection, containment guidance and coordinated treatment where bed bug activity is confirmed or strongly suspected.
- Room assessment
- Containment
- Follow-up plan
Mosquitoes
Source reduction and targeted support around gardens, pool surrounds, drains, event spaces and staff areas.
- Water-source checks
- Grounds review
- Targeted treatment
A discreet programme
Structured around service, not against it.
Your programme should make it easier to manage risk without creating unnecessary disruption for guests, staff or food operations.
Routine inspection
Review monitoring points, vulnerable zones, activity evidence and emerging conditions.
Planned access
Coordinate visits around approved operating, closing and low-occupancy windows.
Targeted intervention
Match the control method to the pest, location and sensitivity of the area.
Actionable records
Document observations and practical actions for kitchen, housekeeping and facilities teams.
Restaurants and hotels
Different operations. One need for consistency.
Restaurants: focus on deliveries, dry stores, preparation, cooking lines, wash-up zones, drains, refuse and customer areas.
Hotels: extend the programme across guest rooms, housekeeping, linen, kitchens, restaurants, bars, event spaces, stores and grounds.
- Named site contacts and access arrangements
- Priority response for credible activity reports
- Staff guidance on preserving pest evidence
- Corrective actions assigned to responsible teams
- Programme review as operations or risk changes
Hospitality pest management FAQs
Questions from restaurant and hotel teams.
Where access and the treatment method allow it, visits can be coordinated around closing periods, low-occupancy windows or approved back-of-house access times. Preparation and re-entry requirements still apply.
Yes. A hotel scope may include guest rooms, housekeeping stores, linen areas, kitchens, restaurants, bars, refuse points, loading areas, drainage and external grounds according to the site survey.
Preserve useful evidence, record the exact room or area and time, avoid moving potentially affected items, and contact the responsible manager and pest provider. The response should be discreet, documented and based on inspection.
Frequency depends on food activity, occupancy, deliveries, building condition, previous pest history and risk expectations. A busy kitchen or full-service hotel may require more frequent monitoring than a lower-risk site.
Keep the guest experience focused on what you do best.
Arrange a site discussion before a visible pest problem becomes a guest memory, complaint or review.