Pubs and bars
A kitchen, a cellar and a bar, run by whoever is in today
Pub operations carry a full food safety obligation with a team that turns over faster than almost any other sector. The system has to work for somebody on their third shift, or it does not work at all.
What makes it hard
The team changes faster than the training
-
High turnover, seasonal peaks
New starters arrive constantly and often leave within months. Knowledge walks out of the door with them.
-
Three operations in one building
The kitchen, the cellar and the bar each have their own equipment, temperatures and cleaning, usually tracked in different places or not at all.
-
Nobody has a spare ten minutes
Anything that takes real time during service will not get done, and will get back-filled at close from memory.
What changes
Simple enough that it actually gets done
-
Seconds per check
Tap the equipment, enter the number, confirm with a PIN. Designed for one hand, in a hurry, with the other hand full.
-
No training on the software
One question per screen with large targets. A new starter completes a fridge round without being shown how the system works.
-
Cellar and bar included
Ice machines, bottle fridges, line cleaning and cellar cooling sit in the same register as the kitchen equipment.
-
Turnover stops erasing history
When the chef leaves, the equipment history, the open issues and the records stay. The knowledge lives in the system.
Friday, seven o’clock
The kitchen is full and the checks are due
Mid-service, the fridge round is owed. In a paper system it gets skipped and written up at eleven from memory, with every reading in one handwriting and every number plausibly rounded.
- The tablet is on the wall where the work is, not in the office
- Each reading takes seconds and is confirmed by the person taking it
- A bad reading is caught now, not discovered in a folder next month
- Nobody is reconstructing the evening at close
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.