HACCP has never been easy. Nor fast. And definitely not rewarding. For most teams, HACCP still means: 📌 Paperwork 📌 Incomplete records 📌 Stressful audits 📌 Duplicate tasks 📌 Hard-to-remember processes 📌 Endless reviews But 2026 marks a turning point…
The digital transformation of the food service industry has gone through many phases: digitising tasks, centralising records, automating expiry dates… But now we’ve reached a turning point: temperature becomes a strategic KPI. Not just a routine check. Not just an…
2026 will not be a year for improvisation. Regulatory pressure continues to grow, staff turnover is increasing, margins are tighter, and customer expectations are higher than ever. And amidst all this, there is one factor that will separate the brands…
2026 isn’t arriving gently — it’s arriving with pressure. New regulations, more informed consumers, stricter audits, smaller margins for error, and higher staff turnover.In this context, food service operations in 2026 need a deep clean. If you want to…
In food service, food retail, hotel groups and contract catering, one word appears in every meeting, every audit and every operational playbook: consistency. Everyone wants the same level of quality every day, in every location, with every team. Yet only…
Across food service, organised restaurant groups, food retail and hotels, one fact is widely understood: time is the most fragile resource in any operation. Teams work under continuous pressure, manual processes stretch shifts to the limit, and invisible micro-tasks slow…
Why are expiry dates hard to calculate?Expiry dates are difficult to calculate because they depend on multiple scientific factors - temperature, time out of refrigeration, handling, humidity and pH - which change with every preparation. Manual calculations lead to inconsistencies…
When we hear the word audit, we tend to think of checklists, inspections, and compliance. Necessary? Absolutely. Exciting? Not so much. But what if an auditing tool could actually make your teams more motivated? That’s exactly what many of our…
Food Safety for Cafés & Brunch Spots: Andy’s 2025 Mega Guide Between nine and four, cities all over the world wake up to the rhythm of brunch.Eggs, sourdough, flat whites and light-filled interiors have turned brunch cafés into one of…