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Hotels

Four outlets, four teams, one reputation

Breakfast service, the restaurant, banqueting and room service often run from different kitchens on different shift patterns, with a bar somewhere in between. They share a licence, a food safety standard and a review page.

What makes it hard

The outlets drift apart

  • Different kitchens, different habits

    Breakfast runs at six, banqueting runs to an event schedule, room service runs late. Each develops its own way of doing things.

  • Shift patterns that never overlap

    The person who opened has gone home before the person who closes arrives. Handover is where things get lost.

  • Events spike the load

    A two hundred cover wedding puts pressure on equipment and people at exactly the moment nobody has time for paperwork.

What changes

One record across every outlet

One asset with its range, service interval, fault history and open actions.

  • Areas that match the building

    Main kitchen, pastry, banqueting prep, bar and cellar each with their own equipment and their own checks, under one property.

  • Handover stops being verbal

    What was done, by whom and what is still outstanding is visible to whoever comes on next, without anyone having to remember to say it.

  • Equipment across the whole property

    Every fridge, ice machine, bain marie and dishwasher in one register with its service history, wherever in the building it sits.

  • The duty manager view

    One screen showing what needs attention across all outlets, so the walk-round starts with the problems rather than finding them.

Before a wedding

Banqueting needs the hot hold working

A two hundred cover event starts in four hours. The bain marie in banqueting prep has been reading low for three days, logged each time by a different chef who assumed somebody else had flagged it.

  • Three low readings against the same asset are visible as a pattern
  • The equipment carries its own fault and service history
  • The open corrective action shows who owns it and since when
  • The contractor and service interval are on the record, not in a drawer
What the team sees when they walk in, per outlet.

See how Prepd360 could work in your kitchen

Whether you are running one kitchen or managing several locations, we would be happy to show you how it works and talk through what you actually need.

Enquire now See how it works