Flies in the Soda Machine? Not on Our Watch.
As a restaurant owner, you know that as the temperatures rise, so do soda sales. However, paying customers aren’t the only ones coming to your restaurant for a cool, sweet drink in the summertime. That’s right, even science has now confirmed that if you’ve got fizzy drinks, you’ve probably got flies.
Flies are a real buzzkill for patrons and restaurateurs alike. If a guest sees a fly, you might expect a one-star review to follow. But it could be a lot worse – although fly-borne human diseases are few and far between, there are still health risks involved whenever flies enter the picture. Just ask your friendly local health inspector when they show up for a surprise visit and see a fly.
Sanitation, on the Fly
Flies are going to be attracted to your restaurant simply by dint of what’s inside: food and water sources, trash (even in a proper container) and, yes, sugary soda. Flies lay eggs near the surface of food, especially food that’s begun to spoil (like in the trash can).
Fly infestations, however, usually start with problems: faulty restaurant equipment such as leaky faucets are often to blame, is are issues with employees not following sanitation procedures like proper and quick trash removal and thoroughly cleaning the dish area.
If trash isn’t contained properly with a tight-fitting lid both inside and outside, removed from the facility frequently, or cleaned up immediately and thoroughly, flies are almost sure to be present.
Fruit Flies Like a Soda
More than almost any other area in your store, soda stations need to be cleaned thoroughly and regularly, both during scheduled cleanings and after spills (which are frequent). That’s one of the reasons soda fountains have such a rigorous maintenance routine -- taking them apart, soaking the parts overnight, etc.
And as anyone who’s ever forgotten to put the nozzle on before trying to dispense a soda can attest, mistakes can make a mess in no time, flat.
Also – all those empty syrup bags you keep reminding servers and bartenders to take to the dumpster? That pile near the back door you keep pointing to is exacerbating your fly problem, as well.
Multiply your potential fly problem by every soda station -- some big restaurants have one in the back for kitchen staff and another for front-of-house staff, one or two out in the dining room, and yet another one behind the bar -- so it’s easy to see how something as underthought as soda can turn into a fly problem literally overnight.
Straighten Up and Fly Right
There are any number of methods for dealing with a fly infestation. For dealing with an acute problem, there’s a variety of traps you can build or purchase, but these methods are better used as monitors than actual pest control devices. To solve a problem – or better yet, address the problem before it even starts – you’ll need an integrated pest management (IPM) program.
Especially in an environment where food is handled, pesticides should always be a last resort. IPM is a proactive approach that prioritizes environmental controls, meaning that we’re looking for why flies are present and how to naturally deter them. This approach is not just a good idea for restaurants to develop, it’s necessary.
While proper basic sanitation is a crucial first step in addressing any potential pest problems, developing a thorough and effective IPM program that adheres to all local laws and regulations can quickly become a pretty complex task. It also happens to be something we’re experts in.
Are you ready to make your restaurant a no-fly zone? Schedule a free consultation with one of our commercial services planners to get started today.
