Pest control for restaurants and cafés in Riyadh
A commercial kitchen offers a pest everything it needs: heat, moisture, food and a door that never stops opening. A scheduled programme run outside service hours, with a report after every visit — serving restaurants, cafés and chains across Riyadh and its governorates.
What is actually at stake
- One photo from a customer travels further than any campaign you paid for.
- An inspection at a bad moment can stop trading, and every closed day comes out of revenue.
- Cockroaches move between drains and prep surfaces, so this is food safety, not appearance.
- Rodents gnaw cabling behind appliances — a sudden failure mid-service, and a fire risk.
Risks we deal with
Cockroaches in prep areas
Gel in sensitive areas rather than spray, so nothing comes into contact with food surfaces or utensils.
Flies at the service doors
Treating the breeding sources at bins and drains, rather than chasing flies around the dining room.
Rodents behind equipment
Tamper-proof bait stations on the runways, and openings closed around pipework and extract outlets.
Drains and floor gullies
The most overlooked point in any kitchen, and the source of most activity that returns after treatment.
Common pests in restaurants and kitchens
Each one shows up in a particular place before anywhere else — which is what we check first on every visit.
- German cockroach
- Behind fridges and ovens, inside the warm gaps between appliances
- American cockroach
- Drains, floor gullies and damp areas under sinks
- House fly
- Waste bins, delivery entrances and drain residue
- Drain fly
- The organic layer inside waste pipes and under sinks
- Mice and rats
- Dry store, the void behind appliances, and service ceilings
- Ants
- Trails along joints and walls towards sugar sources
How the programme runs
Built around not disrupting service — the first thing every restaurant manager asks about.
- 1Visits are scheduled outside service hours, overnight or before opening, with the windows set in the agreement.
- 2Gel in food preparation areas; spray in voids, service corridors and back-of-house.
- 3The same checks every visit: drains, behind appliances, the dry store, and the bin area.
- 4A dated report of what was done and what was found, kept by you as a continuous record of compliance.
- 5Response between visits if activity appears early — we answer around the clock.
- 6One agreement across all branches, with a report per branch and a summary for head office.
Questions restaurant managers ask
Do you work after the restaurant closes?
Yes, and it is the norm. The working window is set in the agreement — after closing or before opening — so service is never interrupted and no customer sees a treatment in progress.
Are the products safe around food preparation surfaces?
We use gel specifically in preparation areas because it is placed at defined points with no spray drift; spray stays in voids and service corridors. Every treatment has a re-entry interval, which the technician explains before leaving.
We have several branches — do we need an agreement for each?
No. One agreement covers branches across Riyadh and its governorates. Head office receives a single summary while each branch keeps its own reports.
Why do cockroaches come back after treatment?
Usually one of two reasons: eggs that survived the first treatment and hatched afterwards, or an open source that was never closed — a drain, a gap behind an appliance, or a bin area up against the door. That is what the follow-up visit is for, and why the report carries actions for you to complete in between.
How long before we see a difference?
A noticeable drop usually follows the second visit, because the first clears what is present and the second catches what hatched after it. Stability comes once the sources flagged in the reports are closed.
Request a quote for your restaurant
Send the number of branches and the approximate kitchen area — or a photo of the site — and a written offer follows the inspection. The inspection is free, and visits are scheduled outside your service hours.