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A probe thermometer in melted chocolate on a marble worktop

Kitchens

Temperatures logged. Overdue checks flagged.

Fridge, freezer, delivery, cooking, cooling, reheating, thawing and holding temperatures, logged on a tablet against limits you set. Checklists, accident reports and wastage on the same screen. PDFs an inspector can read.

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What it does

The kitchen's paperwork, on one tablet.

Four chefs working together at a kitchen pass

Every temperature log

Fridge and freezer units. Deliveries, chilled, frozen and hot. Cooking, two-stage cooling, reheating and thawing. Hot and cold holding. Each has its own sheet, and each reading is checked against its limit as it is entered.

Your limits, your intervals

Set per venue, and per event when a kitchen runs differently for a weekend.

Fridge and freezerInterval, range per unit
Hot and cold holdingInterval, hot and cold limits
CoolingTarget and time per stage
Cooking and reheatingCore temperature
DeliveriesLimit on arrival, per type
ThawingTime limit; target as well, per event
Due and overdue, on the screen

When a check is coming up, the sheet says so. When one has been missed, it says that too, to whoever picks up the tablet next. Managers see the paperwork for each area, each day, in the portal.

Walk-in fridgeChecked
Chest freezerDue soon
Hot holding, carveryOverdue
Cold holding, salad barOut of range
Chefs plating beef and asparagus onto a row of white plates

Checklists, accidents, wastage

Checklists from your own templates, opening, closing or anything else, with a photo attached to any item on event checklists. Accident reports filled in on the spot. Wastage logged by dish or component. The allergen report for every dish is on the same tablet.

On the day

A service, in order.

  1. 1
    07:00. Fridges and freezers.

    First thing on the tablet: a reading for every unit. Anything outside its range is flagged as it is entered.

  2. 2
    Deliveries checked in.

    Chilled, frozen and hot deliveries logged as they arrive, each against the limit you set for it.

    Beer kegs stacked against a stone wall, waiting to be checked in
  3. 3
    Cooking and cooling at the pass.

    Core temperatures as dishes come off. Cooling in two stages, with a target for each. Reheating and thawing on their own sheets.

  4. 4
    Holding checks on the interval.

    Hot and cold holding checked on the interval you set. The sheet shows what is due soon and what is overdue.

  5. 5
    Close: wastage and the checklist.

    Wastage logged by dish or component. The closing checklist signed off. The day's paperwork is in the portal before the lights go off.

    Three staff at a table going through the day on a laptop

What you get after

The records, without the paper.

  • Temperature sheet PDF

    Every reading with its time, one sheet per check type per day, for the file or the inspector. Event kitchens keep theirs in the paperwork view.

  • Housekeeping schedule PDF

    Each schedule with its checks signed off, as a PDF. Event checklists sit in the paperwork view.

  • Accident report PDF

    Each report as a PDF, ready to send on the same day.

  • Wastage Excel and summary

    What went in the bin, by day, area, menu and dish, as a spreadsheet, with an AI summary in the portal.

  • Reading history per unit

    Every fridge and freezer reading, newest first, on the tablet.

  • Paperwork view per area

    Temperatures, checklists, incidents, wastage, stock and staffing for each area and each day, in the manager portal.

Works with

Use it with

Concession audits & KPIs

Weighted templates, photo proof where the template asks for it, audits on phones with or without signal, scores by outlet and area.

Read more Box & hospitality operations

Order forms per box, packages, a staff portal per area, cellar dockets and a live view of every box: arrived, serving, closed.

Read more

Questions

Does it send reminders?
Yes. Each sheet shows what is due soon and what is overdue on the tablet, to whoever picks it up — and reminders can be configured the way your team works: email, SMS or push notification, per check and per site.
Will an EHO accept it?
The records are timestamped and can be shown on the screen or exported as PDF, which is what an inspector asks to see. We do not claim any formal accreditation. Your food safety management system is still yours; Guest It is where the records live.
Does it work on our tablets?
Yes. It runs in the browser on any tablet or phone, and there is an iOS and Android app for managers. No special hardware.
Can we set our own limits?
Yes, per venue, and per event if a kitchen runs differently for a weekend. Intervals for fridge, freezer and holding checks, a range per unit, cooling stage targets and times, core temperatures, delivery limits and the thawing time limit are all yours to set. Event kitchens also get a thawing target temperature.
Does it work for a temporary kitchen at an event?
Yes. An event gets its own configuration, and the sheets run per area per day, so a marquee kitchen open for one weekend keeps its own limits and its own records.

See it on your own sheets.

A 30-minute call about your kitchen, then a demo with your limits and your checks. Our team works the first day with yours.

Book a demo