We frequently discuss the time-saving benefits of restaurant checklist and temperature monitoring technology, but how does that benefit translate into business value?
Slicing-and-dicing data in the kitchen: restaurant food safety analytics 101
For many restaraunts, food safety is about nothing more than procedure. You monitor temperatures and complete checklists so that you pass your next audit. End of story. These places can only dream of procuring enough data to make predictive decisions about equipment maintenance, operations and more that enable them to save costs and stave off problems.
Equip Your Restaurant Employees With Tools to Keep Them Engaged & Working Efficiently
Easy to Use Commercial Kitchen & Food Safety Technology
If you’re like most restauranteurs, you probably like the idea of technology in your kitchen, but worry about the complications it could potentially create.
Why Factors Affecting Your Restaurant Inspection Scores Should be Ingredients of Your Checklists
It’s all in the number or the letter. Any restaurant health inspection will result in a final score. Sometimes it’s a number, like here in Georgia. Other times, it’s a letter grade.
Are Your Bluetooth Temperature Probes as Accurate as They Should Be?
Restaurant kitchens worldwide make frequent use of thermometers and temperature probes to ensure that foods stay at the appropriate temperatures and avoid staying in the danger zone (about 41°F to 135°F), which is the range of temperatures at which potentially dangerous bacteria can proliferate with relative ease.