Food safety and operations for restaurants
A restaurant kitchen has the most checks, the most staff sharing them, and the most to lose from a rating in the window. It also has bookings, no-shows and quiet Tuesdays — which is why compliance and operations belong in one system, not five.
Compliance that survives a busy service
- Checks split across the brigade. KP does the fridges, chef de partie does hot hold, sous signs off — each entry named and timestamped. See the digital diary.
- Cooking, cooling and hot-hold records alongside fridge and freezer logs — temperature logs for every critical point.
- The manager review actually happens. A head chef sees the week's gaps on one board instead of leafing through a folder after close.
- Allergens across a full menu with specials — one matrix, updated when the menu is, not when someone remembers. See allergen management.
- Inspection packs in minutes, plus a document vault for pest control and servicing contracts. See inspection reports.
The front-of-house side
Bookings taken over WhatsApp land in the same diary front-of-house uses; loyalty and offers fill the early-week covers. And the rating on the door is a bookings issue as much as a compliance one — check yours with the free rating checker, then read how to move it to a 5.
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