At about six months after opening their doors to diners, restaurateurs will just start to notice problems about sanitation and pest infestation in their restaurant.Almost all root cause of these problems can be prevented during planning and building phase of restaurant. These problems builds up as the restaurant grow sales. Being a monthly service vendor for hundreds of restaurants for nearly a decade -we have concluded that the biggest factors that contribute to this problem are the ff1. Design layout of the restaurant -the ease of accessing all surfaces of the stockroom, kitchen and dining2. Structure -concealed construction flaws (tile installations and order of building the elements of the design)3. Neighboring establishments 4. Screening stocks5. Sanitation culture and policyWHAT WE DO FOR OUR CLIENTS■ Assist food service business owners, restaurant managers, executive chefs, quality assurance officers, line chefs on how to best improve their store specially their commercial kitchens for long term effect about sanitation, specifically daily routine cleaning.■ Advise, suggest and recommend during all phases of restaurant business from construction design to operations for efficient maintenance:     ● Collaborate on construction layout plan of restaurant      ● Inspect construction works for functional integrity during construction     ● Evaluate options, placement and installation of facilities     ● Reviews design of kitchen line      ● Inspect and evaluate restaurant equipment     ● Bring unbiased perspective on how to improve restaurant operations     ● Assist maintenance and engineering department for maximum efficiency■ Identify high probable vulnerable areas and functional design flaws or areas that will become problematic in the long run regarding sanitation from reviewing interior design blueprints during construction and installations of permanent and semi permanent equipment like HVAC, dishwashers and walk-in freezers.