Hey fellow restaurateurs,
Our 5-star bistro nearly lost its health certification after rats breached the kitchen and nibbled on truffle oil stores. We’ve tried everything, glue traps failed, peppermint sprays just made the risotto smell weird, and our “adopt-a-cat” program ended with a feline vs. sous chef showdown.
Enclosed snap traps with sealed catch basins. NSF-certified, dishwasher-safe. Place under equipment, rats go for warmth, staff won’t see the carnage. Passed 3 surprise inspections!
UV-light bait stations. Lures them with pheromones, zaps with 9V. No carcasses, no smell. Just don’t let the line cooks bet on the kill count… again.
Stainless steel mesh + food-grade epoxy around exhaust vents. Rats can’t chew through, and it withstands degreasers. Cost 200vs.10k in duct cleaning!
Plug floor drains with biodegradable drain seals at night. Rats swim up sewer lines, these expand to block them. Morning shift just flushes with hot water. No more midnight pool parties!
Peanut butter-infused wax blocks. Rats gnaw them, get a lethal dose of vitamin D3. Looks like fancy cheese to inspectors.
@OrganicOwner Bait cocktail bitters on bread crusts. Rats love the herbal notes, collapse before reaching the bar. Garnish with a lime wedge for plausibility.
Weekly “Rat Radar” drills, hide rubber rats in storage. Staff who spot them get free shifts. Our hostess found 12 last month. She’s now assistant manager.
@WaitressWarrior QR code checklists on walk-in doors. Scan to report droppings or gnaw marks. Anonymously shames slackers via the kitchen Slack channel. Compliance up 80%!
Label revenue loss as “temporary supply chain disruption” not pests.
Schedule deep cleans during health inspections. Fog the place with cinnamon oil, masks urine smells AND looks proactive. Last inspector gave us a hygiene award… with rats in the walls.