Why roaches are a bigger problem for a restaurant
In a house, roaches are a miserable nuisance. In a restaurant they're a business risk. A customer who sees one may post about it, and a health inspector who finds droppings or live roaches marks it on the report. In New Jersey, food establishments are rated Satisfactory, Conditionally Satisfactory or Unsatisfactory, and the placard goes where the public can see it.
Randolph's food businesses are mostly in shopping centers and along the main roads, including the Route 10 corridor β pizzerias, delis, bagel shops, cafΓ©s, sit-down restaurants and takeout counters. Many share walls, ceilings, plumbing or a back hallway with the store next door. German cockroaches use those shared spaces to move between businesses, so a kitchen can be spotless and still get roaches from the unit beside it.
Commercial kitchens also give roaches everything they need around the clock: heat from ovens and motors, water at sinks and drains, and crumbs under equipment that doesn't get moved often. That's why one-time spraying rarely works in a restaurant. It takes a targeted treatment, a follow-up, and regular service to stay ahead.