Food Safety, Management & Operation, Seasonal

Pest-Free Outdoor Dining

Last updated on Apr 4, 2022
Kevin Singhel

No matter what type of restaurant you operate, pests are a nuisance that need addressed. When you take the correct steps, pest control is easily managed and secures the success of your business. Not only do pests endanger your establishment by potentially carrying harmful bacteria and diseases, but they also annoy customers and can drive them away. As a result, understanding how to deal with outdoor pests and avoid attracting them altogether is key to hosting a successful outdoor dining experience.

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Outdoor Dining

Two wine glasses on an outdoor restaurant table

Outdoor dining has become one of the most prominent trends in the restaurant industry. Beer gardens and other outdoor dining options became popular for restaurant owners and diners in 2020. However, the trend appears to be here to stay because it allows patrons to enjoy a tasty meal while simultaneously taking in the great outdoors.

Customers aren't the only ones who see the benefits of outdoor dining. An outdoor patio increases the number of tables available for dining, reducing wait times and increasing profit. Many restaurants are turning their outdoor dining areas into winter dining destinations, hoping to capitalize on al fresco dining during the colder months.

Types of Common Outdoor Pests

Outdoor dining is a great way to offer a new dining experience to your customers. However, your establishment's outdoor dining area may attract many different types of outdoor pests. These outdoor pests are different from indoor pests that commonly plague restaurants like mice and cockroaches. However, each type of outdoor pest still presents its own unique problems and challenges to a restaurant, and each has different reasons for pestering patrons in your outdoor dining space.

1. Flies

close up of house fly on wooden surface

Flies are a common outdoor pest that frequently annoy guests and have the potential to spread bacteria and disease if they land on food items.

  • What Attracts Flies - These pests are often attracted to trash cans or discarded food items.
  • How to Repel Flies - Remove trash receptacles from your outdoor dining area and routinely clean up trash from the ground to avoid attracting them.

2. Mosquitos

Mosquitos are a major pest problem because their bites can cause pain, itchiness, and swelling, as well as transmit some serious diseases.

  • What Attracts Mosquitos - Mosquitos are generally attracted to free-standing water and plants.
  • How to Repel Mosquitos - Limit decorative water items in your outdoor dining area, quickly clean up liquid spills, and maintain shrubbery around your dining area to avoid attracting mosquitos.

3. Stinging Pests

close up of bumble bee on tree

Pests like bees and wasps are notorious for stinging unsuspecting victims, sometimes causing extreme pain or serious allergic reactions.

  • What Attracts Stinging Pests - Bees and wasps are attracted to bright colors and sugary substances.
  • How to Repel Stinging Pests - Avoid using bright colors in your dining area decor and ensure that no brightly colored flowers are planted nearby. You should also quickly clean up spills of sugary liquid substances to limit the presence of stinging pests.

4. Ants

Ants are crawling pests that can ruin a customer's appetite and signify that your outdoor area isn't clean.

  • What Attracts Ants - Ants will often come out to collect crumbs and eat other garbage items.
  • How to Repel Ants - Routinely clean up garbage from your outdoor dining area and frequently empty trash receptacles. Regularly cut and maintain grassy areas around your outdoor dining area to limit nesting opportunities for ants.

How to Keep Pests Away

Pests can be a major nuisance and disrupt the outdoor dining experience at your establishment. Regardless of how great other areas of your outdoor dining experience are, a few pests can ruin a customer's experience and drive them away. Thankfully, these methods allow you to eliminate existing pests from your outdoor dining area and prevent new pests from appearing.

1. Thorough Restaurant Cleaning

The most critical aspect of creating a pest-free outdoor dining experience is following standard restaurant cleaning protocols and properly cleaning your outdoor dining area. If your establishment is struggling to create a clean outdoor environment, hiring a restaurant cleaning service is a great way to ensure that your outdoor dining area remains clean and pest-free.

Try taking these steps to deter pests from your establishment's outdoor dining area:

  • Remove dinnerware from the dining area as soon as customers are finished to avoid attracting flies and ants.
  • Keep the ground in your outdoor dining area free of crumbs and other food items, because pests will snack on any food items available to them.
  • Immediately clean any spills of sugary substances or other liquids to prevent the appearance of bees, wasps, and mosquitos.
  • Keep up with landscaping by ensuring that grassy areas are routinely mowed and frequently trim branches and shrubbery around your outdoor dining area.
  • Routinely check and clean outdoor cracks and crevices with pressure washers, as these often overlooked areas can become a haven for pests.

2. Practice Garbage Control

woman throwing away trash in large red trash can

Many of the most common outdoor pests are attracted to a location due to excess garbage. Not only is it important to keep your outdoor dining areas clean, but you also need to pay attention to your establishment’s outdoor trash receptacles.

You should not keep trash receptacles anywhere near your outdoor dining area, as the garbage inside will attract many different types of pests. If you must keep an outdoor trash receptacle near your outdoor dining area, ensure the bin is covered with a lid to deter flying pests from hovering. Frequently emptying your outdoor trash and recycling receptacles to ensure the garbage inside doesn't pile up will also help keep pests away.

3. Install Outdoor Fans

Outdoor fans are a fantastic way of deterring flying pests from your outdoor dining area while simultaneously creating a more comfortable environment for customers. Flying pests like bees, wasps, and flies are easily blown away by the comfortable breeze put off by outdoor fans.

At the same time, these fans can also be used to keep temperatures around your outdoor dining area cool for customers. Just make sure you’re smart about the placement of your fans, ensuring that they’re not blowing directly onto customers.

4. Set-Up Bug Zappers

black bug zapper outside

Bug zappers are one of the top products to use if you’re looking for a way to create a pest-free outdoor dining area. Outdoor bug zappers are designed to be unobtrusive, meaning they won’t be noticed or disrupt the dining experience of customers. Despite being discrete, bug zappers do a great job of attracting flying pests with their light. Not only do these bug zappers attract pests away from your dining area, they promptly zap the pests and eliminate the problem.

5. Rearrange Light Fixtures

Restaurant lighting is always an important aspect of the dining experience, but it is especially important in your outdoor dining area. Many outdoor pests are attracted to light, and as a result, flying pests will hover around outdoor light fixtures such as lamps. The hotter and brighter an outdoor light is, the more flying pests it will likely attract.

To avoid a swarm of flying pests, try using items like LED light bulbs that produce less heat and aren’t overwhelmingly bright. Additionally, you’ll want to consider placing light fixtures away from seating areas in your outdoor dining area, as you don’t want pests swarming around an area where customers are sitting and eating.

6. Place Herbal Centerpieces

A unique way to prevent outdoor pests is by creating herbal centerpieces to place in your outdoor dining areas. Many herbs such as basil, mint, thyme, and rosemary serve as natural pest repellents, making them a great option to keep insects away. Plant a variety of herbs in small planters, creating a naturally beautiful collection of herbs. These filled planters can then serve a dual purpose, being both a decorative centerpiece and a deterrent for insects and other pests.

7. Burn Citronella Candles

Citronella candles are another great product that your restaurant can take advantage of to create a pest-free environment. Citronella candles are made of citronella oil, a natural bug repellent. When burned, these candles can keep bugs away from your outdoor dining area, all while setting the mood and serving as a great decoration.

Keeping pests away from your restaurant’s outdoor dining area is an important part of successfully integrating outdoor dining into your restaurant experience. Although there isn’t one singular fix to eliminate outdoor pests, properly maintaining your outdoor dining area and taking the correct steps combine to create a pest-free dining experience. Depending on your situation and location, different solutions may or may not work for your restaurant. Mix and match different preventive measures and solutions, and see what works best for your establishment.

The information provided on this website does not, and is not intended to, constitute legal advice. Please refer to our Content Policy for more details.
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Related Resources

  • Food Safety Guidelines

    Food safety guidelines are put in place to keep customers safe and prevent the risk of a foodborne illness outbreak. Any operation that serves food should establish protocols that meet the legal requirements for safe food handling. In this guide, we'll outline the most important aspects of food safety to help you build an effective program for your business and pass your next health inspection. Click below to learn about important food safety programs: Personal Hygiene Proper Food Handling Cleaning and Sanitizing Pest Control Purchase from Approved Suppliers Food Safety Training Food Safety Guidelines for Restaurants We’ll cover the most important aspects of a successful food safety program so you can prevent a foodborne illness outbreak and keep your guests safe. 1. Personal Hygiene Poor hygiene is one of the most common causes of foodborne illness, but an outbreak can be prevented by establishing policies and following up with your staff regularly. Keep the following factors in mind when you create a hygiene program: Handwashing Washing hands takes mere minutes, and it’s a crucial step in preventing the spread of germs that cause foodborne illness. A foodservice handler who forgets to wash their hands one time could potentially contaminate food. That’s why it’s important to install handwashing sinks in proper locations and keep them stocked with plenty of hand soap and paper towels. Train your staff on the correct way to wash their hands and post reminders at each hand sink. Hygiene Practices Personal cleanliness plays a major role in food safety. Soiled uniforms, aprons, and even uncovered hair can become a source of contamination. A good hygiene policy should cover the following practices: Hair Restraints - Food handlers should wear clean hats or hair restraints (including beard restraints) Clean Work Uniforms - All uniforms and aprons should be laundered. Soiled uniforms and aprons should be stored away from food prep areas. Jewelry - Jewelry should be removed before handling food because it can harbor germs or accidentally fall into food. A plain wedding band is acceptable. Eating and Drinking - Employees should never eat or drink near food and food prep areas. Beverages should be placed in a cup secured with a lid and straw. Staff members should handle the beverage carefully and keep it away from food, utensils, and equipment. Staff Illnesses Any time an employee becomes ill, it poses a safety risk for your guests and staff. Take the proper precautions with any sickness, but be on the lookout for certain pathogens that are notorious for spreading foodborne illness in foodservice environments. 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Cooking Food Correctly - Cooking foods to the correct internal temperatures is an important safeguard against the spread of pathogens. Some pathogens are spread by unwashed hands, and some may already be present in foods like eggs and beef. To destroy these germs, foods need to be cooked to a safe minimum temperature and tested with a clean, reliable thermometer. Holding and Storage Foods should be kept at safe temperatures throughout holding and storage. Food Holding - Food holding is the practice of cooking foods ahead of time and holding them at a certain temperature. A soup that is made in the morning and stored in a soup warmer is being "hot-held". If the temperature of the soup falls in the danger zone, pathogens can grow to harmful levels. Any foods that are hot-held or cold-held must be kept at safe temperatures and monitored periodically to make sure they do not enter the temperature danger zone. Proper Cooling - Foods can also enter the temperature danger zone when they are not cooled correctly. If hot dishes are prepared ahead of time and placed into cold storage to be reheated later, they must be cooled using a two-step process. Food must be cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Then cooled from 70 degrees Fahrenheit to 41 degrees Fahrenheit within 4 hours. This prevents the foods from lingering too long in the temperature danger zone. Food Storage - The method you use to store foods affects food safety. Always think first in, first out (FIFO) when putting foods away in storage. Push newer foods to the back of the shelf, and keep the older foods in the front so they get used first. TCS foods should be placed on cold storage shelves in a certain order to prevent liquids from dripping on the foods below and causing a contamination issue. 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Follow our guidelines below for general equipment sanitizing: Make sure the equipment is powered off and unplugged Disassemble any removable parts Wash all parts by hand or run through the dishwasher Clean any food debris from equipment surfaces Wash the equipment with an approved cleaner, rinse, then sanitize Let parts and equipment air dry before reassembling Dishwashing Guidelines What other items in your restaurant come into contact with food? You'll need to establish a dishwashing program for all the cookware, utensils, and tableware you use daily. Flatware, dinnerware, and glassware can be run through a dishwasher, but larger items like cooking pots and pans must be cleaned and sanitized manually in a three-compartment sink. High Temp Dishwashers - These dishwashers use hot water to clean and sanitize dishes. To be effective at destroying germs, the water in the dishwasher must reach a temperature of 180 degrees Fahrenheit in the final rinse. Chemical Dishwashers - Unlike a high-temp machine, a chemical dishwasher relies on chemical sanitizers to eliminate pathogens. Three-Compartment Sinks - It's possible to clean and sanitize manually in a three-compartment sink, but only if the steps are performed correctly. Refer to our three-compartment sink guide to learn the best way to use this method. Back to Top 4. Pest Control No one wants to think about pests invading their restaurant. Unfortunately, ongoing prevention is required to keep your business pest-free. Unwanted critters can damage your facility, but the biggest threat from pests is their potential to spread diseases and foodborne illness. To create a successful pest control program for your restaurant, there are three components to keep in mind: deny access, deny food and shelter, and work with a licensed pest control professional. Learn how to enforce these pest control tips below: Deny Access Denying access to pests means preventing them from gaining entry to your building in the first place. Check all food deliveries carefully for potential hitchhikers and reject shipments with any signs of pest activity. Inspect your building to find any openings where pests can enter. Seal off cracks, install door sweeps, and keep windows and vents screened off. Use air curtains above doorways with outdoor access to deter airborne pests from entering. Deny Food and Shelter Remove the temptation that attracts pests to your building. Take out garbage periodically throughout the day, keep trash containers clean, and make sure dumpsters are closed securely. Any spills, crumbs, and food debris should be cleaned up immediately. It's crucial to clean beneath equipment and never leave food attractants out overnight when pests are more active. This includes the dining room and front-of-house! Always clean out crumb-catchers and sweep beneath booths and tables. Work with a Licensed Pest Control Professional If you've tried denying pests entry, food, and shelter but somehow they have found a way in, it's time to call a professional. Don't wait! As soon as you see any signs of a pest infestation, no matter how small, find a licensed pest control technician immediately. Do not attempt to set traps or put out poison yourself. A pest control professional will know exactly what to look for and how to handle each pest in the safest, most effective way. 5. Purchase from Approved Suppliers You can do everything right and follow all the food safety guidelines available, but if the source of your food isn't reputable, you have a big problem on your hands. This is especially true for ready-to-eat foods like produce that don't get the benefit of high-heat cooking to destroy pathogens. Lettuce can become contaminated by agricultural run-off and absorb tainted water into the leaves. 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Training and Monitoring Once you've outlined a food safety program, you'll need to establish standard operating procedures to support your goals. Strict monitoring is required and your staff will need continuous training to uphold the SOPs you've created. Standard Operating Procedures First of all, what is an SOP? A standard operating procedure (SOP) is a fancy term for a written rule or guideline. Putting a procedure in writing is a way to hold your staff accountable for following the policies of your food safety program. SOPs also provide instructions that your team can follow even when a manager isn't present, which helps make your kitchen more efficient. When writing SOPs, keep the following things in mind: Who will perform the task What supplies are needed to perform the task Where will the task be performed When should the task be performed How will the task be performed Training Once you have established all SOPs in writing, you can begin to train your staff. Your efforts will be more successful if you think of training as an ongoing necessity, not a one-time obligation. New team members need to go through a training program when they are hired, and veteran employees always benefit from a refresher course. As you create a training module, utilize different methods like training videos, written instructions, demos, and role-playing exercises. Place visual aids like posters throughout your kitchen as helpful reminders. Monitoring The only way to be sure that your SOPs are being followed is to establish monitoring practices and quality control. Temperature checking is one of the most important examples of a monitoring procedure. Keep a written record that shows the date and time of the temp check, the temperature of the food, and the initials of the employee performing the check. The team member should also indicate if any corrective actions were needed. Monitoring can also be as simple as watching your team members or appointing someone else to observe that SOPs are being followed. If you see a team member fail to wash their hands at the appropriate time, it's an opportunity to re-train that employee. Sometimes corrective actions may need to be taken if food safety is at risk. Make sure that you consistently monitor your food safety program to ensure its success. There is a lot to cover with food safety, and one of the best ways to keep your team members educated is to require food handlers certification for all back-of-house employees. At least one certified team member should be on staff at all times. Follow our guidelines for general food safety, but refer to the requirements of your local regulatory authority to ensure compliance.

  • Workplace Hygiene

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Remind employees that even though they may be wearing latex or plastic gloves, they need to wash their hands often. Set a timer and have all employees pause what they are doing to wash their hands. Wearing Latex Gloves, Facemasks, and Face Guards Many states are still heavily enforcing the use of personal protective equipment (PPE) while being out in public. Because your employees come in contact with so many people while working each day, wearing PPE will help slow the spread of germs. Make sure your staff understands the proper uses and benefits of latex gloves so they can stay protected while working. Implementing Cashier Shields If you want to limit the amount of contact your customers have with your employees, try having customers pay at a single register that has a cashier shield. Guests will be able to pay for their food while staff members are protected. Social Distancing Social distancing is something that many Americans have been practicing since early March. Following social distancing guidelines in a restaurant dining room might be harder than expected, but here’s how your staff can accommodate customers and one another. Inform customers that your wait staff will be doing all they can to social distance while serving them. Implement the use of serving boards to give food and drink, as well as accept payment. Designate a drop zone for chefs to place food and for runners to pick food up without coming in direct contact with each other. With fewer customers in the restaurant at one time, remind employees that it is okay to slow down in the back of the house in order to properly follow social distancing standards. Other Hygiene Tips With an increased amount of both customers and employees in your restaurant space, there’s a higher chance germs could be tracked into your business. Apply these other hygiene tips to minimize contact and the spread of germs. 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  • Fly Control for Restaurants

    There’s no way around it, flies are gross. No one wants them around and they’re hard to get rid of. For restaurants, the implications of a fly infestation are even more serious. Flies carry diseases that can be passed onto us humans when they land on food or food prep areas. They can ruin the reputation of your business and lead to a health code violation. So what’s the best course of action to eradicate these flying pests? We’ve made a list of the best tips for getting rid of flies in your restaurant. Shop Fly Control Products 1. Deny Entry to Flies The first and easiest fly prevention method is simple. Don’t let them in! The food safety experts at ServSafe will tell you that denying entry to flies is the most important step in a pest control program. Consider all the ways that flies could be entering your building and block them off. Air Curtains - When you have exterior doors or drive-thru windows that are opened frequently, it can be difficult to prevent flies from entering. Air curtains are devices that blow out a strong sheet of air, almost like a curtain, that deters flying insects. Door Sweeps - The small opening below a door provides plenty of room for pests to crawl in. Block off this space by installing door sweeps on all exterior doors. Window and Vent Screens - Did you know that flies can enter building vents and fly straight into your kitchen? Examine your building exterior and add screens to any vents that open to the outside. Keep Doors Closed - This may be obvious, but don’t leave windows or doors propped open. Sometimes your kitchen staff may be tempted to leave a door open to bring in some cool air. If that’s the case, address the temperature control issue in the kitchen and keep your cooks hydrated and comfortable. Food Suppliers - Always purchase food from approved suppliers who provide a record of their health inspections. As an added precaution, inspect all food shipments and delivery trucks. If you see flies in the truck, it’s a bad sign. 2. Be Aware of Fly Hotspots You should already be following the sanitation guidelines required for foodservice operations, but sometimes a little extra attention can go a long way. Be aware of the hotspots that attract files, and train your staff to recognize these problem areas. Bar Area - There’s a lot of temptation in your bar area. Spills on the bartop can lead to a sticky, sweet residue that attracts flies. Beer taps that aren’t cleaned regularly and uncovered liquor bottles are also attractants. Train your bar staff to clean up spills immediately and not to neglect the areas under bar caddies and runners. Clean your taps and flush the keg lines on a regular schedule. Protect bottles of liquor and mixers with screened pourers and covers. Dining Room Tables - The back-of-house gets a lot of attention when it comes to cleaning protocols, but we know that messes happen in the dining room too. Diners will inevitably leave behind spills and crumbs after they finish their meal. Train your bussers to attend to these issues immediately after guests leave and give each table and booth a thorough cleaning before the next guest is seated. Servers should also remove soiled plates and flatware throughout the service. Bus Bins - A cart full of messy bus bins is a fly's paradise. Never leave bus bins unattended in the dining room, or even worse, on the outdoor patio. Clean and rinse them periodically throughout the shift. Garbage Cans and Dumpsters Food waste is a powerful temptation for flies, and they can smell it from very far distances. Keep all your garbage cans covered and take out trash periodically throughout the shift. Keep your dumpster area clean and keep lids in place. Drains and Sinks - Certain types of flies thrive in the moist environment of your sink and floor drains, especially if they contain a lot of grease buildup. You can combat this by installing grease traps and cleaning them regularly. Also, never leave standing water in your mop and utility sinks because this can be a breeding ground for flying insects. 3. Proper Food Storage Flies are attracted to the food in your kitchen, especially overripe fruit and raw meat. The best way to deter these flying pests is to protect foods by storing them properly. FIFO - FIFO stands for "First in, first out". This acronym is a reminder to help you safely organize your storage areas. Use older foods first and push new items to the back. This ensures that everything is used by its due date, and you avoid any type of spoilage that attracts flies. Produce Storage - Some fruits and vegetables produce more ethylene when they ripen. This naturally occurring gas isn’t detectable by humans, but it’s a welcome sign for hungry flies. Learn how to store different types of produce and inspect all fruits and veggies daily for signs of overripening. Dry Ingredients - Never leave dry goods like sugar and flour uncovered. Commercial ingredient bins come with tight-fitting lids that will keep flies out. Thawing Meat - The best way to defrost frozen meat or fish is to pull it out of the freezer and let it thaw in the cooler overnight. Sometimes this step is forgotten or the meat needs to be thawed unexpectedly. In this case, never leave a meat product out on a counter or prep surface to thaw. You are asking for trouble anytime you leave raw meat out at room temperature for too long. 4. Foodsafe Fly Control If you've followed all our tips and flies have still managed to find a way inside, it's time to explore some foodsafe fly control methods. Pest Control Professionals - A licensed pest control operator will inspect your building and determine exactly what type of fly you are dealing with. This helps them to customize a pest control solution that will be the most effective for your business. Glue Traps - Glue traps can be a successful fly control method for your service area or kitchen. Some work by emitting a UV light that draws flies in and traps them on the sticky surface. Others are coated with an adhesive solution that smells sweet to the flies and attracts them. Pick up a freestanding glue trap for controlling outdoor pests or a subtle wall-mounted trap to blend with your indoor dining area. Bug Zappers - A bug zapper attracts insects with an internal light, then kills them with a jolt of electricity when they fly into the machine. Flies and other bugs are then dropped into the easy-to-clean tray, making zappers a sanitary way to take care of pests. Bug zappers can be noisy, so it's best to keep them away from your front-of-house and install them in the kitchen or even your building exterior. Chemical Sprays - Use chemical sprays with caution and follow all safety precautions. Many fly sprays aren't foodsafe, so reserve these for use near your dumpster or areas far from food prep. With planning and prevention, you can keep flies from ever becoming a problem. Follow a regular cleaning schedule and don't ignore the fly hotspots like bus bins, garbage cans, and drains. If you need to get rid of flies in your restaurant, turn to the professionals and use foodsafe fly control products.