Pest control should always be top-of-mind for facility managers, but spring and summer provide a great opportunity to set up commercial facilities for success year-round. Managers can take several key steps to start off pest season on the right foot, as explained in this exclusive article by the National Pest Management Association.

Pests are a major source of concern for restaurant operators because they put food safety at risk by transmitting disease-causing pathogens and contaminating food. This two-part article series considers common restaurant pests and the preventive measures restaurant owners can take to avoid infestation, including chemical and non-chemical treatment options.