For pest control companies with restaurant accounts
In before service. Out before the first order.
A restaurant kitchen is yours for a few hours in the morning, and the person who has to act on what you find is a chef with a service to run. Pesvaro is built for the pest control company that looks after restaurant groups — visits that fit the kitchen’s day, and findings anyone in whites can read.
Client record · sample
Ferrand Bistro group- Kitchens
- Six, across the city
- Visit window
- 6:30 to 10:00, before service
- Findings go to
- The head chef and the group’s operations lead
- Inspections
- Every two weeks, plus call-outs
What restaurant clients judge you on
Four things a restaurant group asks of its pest control company.
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The kitchen is yours only before service
Between the morning delivery and the first lunch order there’s a window, and it is different in every kitchen. A visit that runs into prep is a visit the chef remembers.
On the recordEach kitchen’s visit window on the Inspection Calendar, so the round fits the kitchen’s day.
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The chef needs plain words
A device number and a code mean nothing at 7 a.m. with a delivery at the door. The chef needs to know what you saw, where, and what the kitchen should do before tonight.
On the recordFindings written for the person who has to act on them, with a photo of the spot.
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A health inspection can come on any day
Inspectors look for signs of pests and for the records that show a program is in place. The manager on duty should be able to show yours without calling you.
On the recordEvery visit’s record kept per kitchen, ready for the manager to show.
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Many kitchens, one standard
A group with several sites wants the same standard in every kitchen, whichever technician is on the round and whichever chef is on shift.
On the recordEvery kitchen on one record, worked the same way on every visit.
Before service
Forty-five minutes, one kitchen, one finding the chef can act on.
Tuesday at the group’s riverside kitchen. The visit is clipped to the rail one step at a time — and when the technician leaves, the head chef has the one thing that needs doing, in words, with a photo.
Kitchen opens11:00Visit finished at 7:25
- 06:40In through the back door · kitchen empty
- 06:50Traps and boards under the line · all quiet
- 07:05Dish station · a gap in the wall tiles behind the machine
- 07:12Board under the dish station · low activity · photo
- 07:20Gap marked for sealing · our team, Thursday 6:30
- 07:25Visit closed · note left for the head chef
For the head chef · Riverside kitchenActivity low
Behind the dish machine there’s a gap in the wall tiles big enough for a mouse. Please keep that corner clear and dry tonight — we’ll seal it on Thursday at 6:30, before your prep starts.
Corrective actionSeal the gap behind the dish machine · our team · Thursday, 6:30
Illustration · invented client · sample data
What Pesvaro is built to do
For every kitchen you look after.
- Fit each kitchen’s visits to its own window before service
- Record the round under the line, at the dish station, in the dry store and the walk-ins
- Write findings in plain words, with a photo and what the kitchen can do tonight
- Give the corrective action an owner and a date — the kitchen’s, or your team’s
- Keep every kitchen in a group on one record, to one standard
Pesvaro keeps the record. The kitchen’s hygiene and its inspections stay the restaurant’s.
Where your work sits in a restaurant
The corners a kitchen visit always reaches.
Small spaces, warm equipment, deliveries every day: each part of the kitchen keeps its own line in the record.
- Under the line and the cook stations
- Dish and pot wash
- Dry store and walk-ins
- Bar and service stations
- Bins and the back door
- Dining room after close
Keep reading
The other settings, and the calendar behind the visits.
- When the auditor arrivesWhat a food plant’s audit asks of its pest control company, answered one record at a time.Read the page
- When the racking movesKeeping a distribution center’s device map true while its floor keeps changing.Read the page
- Every kitchen’s window, on one calendarRecurring rounds across every account, call-outs that land mid-week, and the visit email.See the calendar
- The words, definedFinding, harborage, exclusion, corrective action — the terms a kitchen visit is written in.Read the glossary
Pesvaro keeps the record your client’s auditor reads. It does not certify audit compliance, and the program and its results stay yours.
Founding access
Be the visit the chef doesn’t notice — and the record the inspector does.
Founding access is open to commercial pest control and IPM companies with restaurant and food service accounts. Help shape the inspection round and the findings your clients read before launch.
Launching with a 14-day free trial. No card needed.