Sports, leisure and events
Forty outlets, four hours, six hundred casual staff
A matchday is the hardest operating pattern in food service. Everything opens at once, runs flat out, and closes. The obligation is identical to a restaurant trading all week, and the window to get it right is a fraction of the size.
What makes it hard
Everything happens at once
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A workforce that is mostly temporary
Hundreds of casual staff, many working a handful of fixtures a season, spread across outlets with no permanent supervisor.
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Dozens of outlets, one event
Kiosks, bars, hospitality boxes and a main kitchen, each with equipment and checks, all live in the same short window.
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No time to chase
If an outlet has not completed its opening checks, you need to know during the build-up, not in a report on Monday.
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Long gaps between events
Equipment sits idle for a fortnight, then runs at full load. Faults appear at the worst possible moment.
What changes
Control during the build-up, not after the whistle
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Opening checks visible live
See which outlets have completed their checks and which have not, while there is still time to send somebody.
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Casual staff, named records
A PIN takes seconds to issue and seconds to use. Every reading carries a name even when the person works four fixtures a year.
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Equipment checked before the gates
Each kiosk fridge and hot hold with its own range and history, so the unit that failed last fixture is dealt with this time.
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One view of the whole venue
Outlets ranked by what is outstanding, so the duty manager walks to the problem rather than walking the concourse.
Ninety minutes to kick off
Which kiosks are actually ready?
Thirty-eight outlets are supposed to have completed opening checks. In a paper operation you find out by walking, or you find out afterwards when the folders come back in a crate.
- Completed and outstanding checks are visible per outlet, live
- An out-of-range hot hold raises an issue the moment it is entered
- Staff are attributed by PIN without needing accounts or devices
- After the event, the full record exists without anyone collating it
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.