Restaurants
Service standards that run themselves.
Floor and kitchen opening, the temperature record, function details and the close, on one list the floor manager signs off.
Restaurants · one night
Prep, service, reset
11:19 am · Bistro opening
Twelve items before the first table.
4:30 pm · Prep
The function's numbers reach the kitchen as a task, not a text.
6:30 pm · The function
Five vegetarians and two gluten free, on the record, before the first plate.
Before the roster · Allergens
Assigned to the kitchen; the record shows who passed and when.
Built for
Restaurants that need the same pre-service set-up every day and function details the pass can read.
Today
- Pre-service lives in one person's head
- Dietary notes arrive by text
- The close is whoever is last out
With HospoTek
- Floor and kitchen opening, owned and timed
- One function record with dietary notes the pass can read
- A close that is signed off, with the exceptions listed
Day one
The checklists a restaurant starts with
Picked when you set the venue up and timed to your hours. Every item is yours to change.
- Floor opening14 items · at open
- Floor close14 items · at close
- Kitchen opening11 items · at open
- Kitchen close12 items · at close
- Food safety temperature record10 items · an hour after open
- Kitchen weekly deep clean11 items · Mondays
Other venues
Start your 7-day free trial
Guided onboarding from people who've run venues.