Operations & food safety · Restaurants · Hotels · QSR
Your team runs the checks on their phone. Every reading, photo and signature is stamped with a time and a name. You see all your sites on one screen — and when an inspector asks for last month's fridge log, you have it in seconds.
01 The problem
Nobody plans it that way. The clipboard is on the wall, the section is slammed, and the log can be caught up later. Then later becomes Friday, and Friday becomes an inspection.
Nobody probes a walk-in at 3pm on a Saturday. So the sheet gets filled in before the audit — one pen, one hand, seven days of readings that all look the same. An officer spots that in seconds, and everything else you show them is now in question.
Same pen. Same handwriting. Seven days of temperatures.
Printing sheets. Chasing signatures. Writing out the allergen process again for a new starter. Working out whether last night's close actually got done. That is four or five hours a week no guest will ever taste.
Half the job is finding out whether the other half happened.
The site you're in most is the site that runs best. The others drift — a step skipped here, a shortcut there. You hear about it when a review lands, a rating drops, or you bin a fridge full of stock.
You can't be in three kitchens at once, so you manage the one you're standing in.
It's the fridge that's been drifting for three days. The new starter nobody actually walked through allergens. The closing check that quietly stopped happening when the sous chef left. Paper hides all of it until something goes wrong.
02 How it works
No implementation project, no consultant, no six-week rollout. We do the set-up with you.
You show us the laminated sheet, the clipboard and the spreadsheet. We turn them into checklists in your workspace before anyone touches it. About an hour.
PIN sign-in on a shared tablet, or their own phone. Big buttons, one thumb, no training. Temperatures, photos and times are captured as they work.
Every site on one screen. Anything failed, missed or out of range comes to you with the corrective action already attached.
Pick a date range and export. You hand over a signed, timestamped pack with the photos in it. No folder, no shoebox, no weekend.
03 What changes
Small, specific things an operator can actually feel — not a transformation programme.
Every completed check carries who did it, when, and what the reading was, with photos where they matter. The record builds itself as the work happens, so there is nothing to prepare and nothing to catch up.
No printing, no chasing, no typing a clipboard into a spreadsheet on a Sunday night. One screen shows what's outstanding across every site, so they spend the time on the floor instead.
Push a checklist to ten locations in one action. Change the standard and it changes everywhere that night — not whenever the old laminated sheet finally wears out.
A failed check or an out-of-range reading can't be signed off. It becomes an open issue that needs a written corrective action first, which is exactly the trail an environmental health officer is looking for.
Training sits next to the checklist that uses it. A new starter reads the allergen process, answers three questions and signs their name, and it lands in their record automatically.
04 The product
Designed for someone mid-shift with thirty seconds and one free hand. Then made useful for whoever reads it at eight the next morning.
Opening, closing, hourly food safety, cleaning, equipment, deliveries. Each line can demand a tick, a temperature, a number, a note, a photo or a signature. Mark it critical and a failure stops sign-off until someone deals with it.
Every appliance on site with its own target range. Readings come in from checklists or as one-off spot checks, and anything outside range is flagged the moment it's entered, with the action taken sat next to it.
Sites are ordered by what needs you, not alphabetically. The one with a missed close and a warm fridge sits at the top. Switch into any of them without signing out.
Short training modules your team reads on shift, with questions at the end and a typed signature that lands in their record. Plus a structured handover, so the incoming manager knows what happened without ringing anyone.
05 Inspection day
An environmental health officer scores you in three areas. CrewByte is organised around the same three, because that is the exam you're sitting.
How food is handled, cooked, cooled and stored, and how raw is kept away from ready-to-eat.
Temperature logs with the time, the person and the corrective action already on them. Not a week of readings written up on a Sunday.
Condition, layout, lighting, ventilation, pest control and staff facilities.
Cleaning schedules signed off by a named person, with photos where they matter and a trail showing when something broke and when it was fixed.
Your food safety management system, your records, your training, and whether you can answer for them on the spot.
The one paper is worst at, and the one that quietly costs most operators a rating. Every check, completion and signature, retrievable in seconds.
Run a full mock EHO visit from your phone — the same three areas, the questions an officer actually asks, the limits they actually measure. At the end you get a predicted 0–5 rating using the FSA's published scoring, a list of everything that would have been written up, and a corrective action against each one with an owner and a date.
Then you fix them before someone with a warrant card finds them.
Straight answer: no software can give you a food hygiene rating. Only an environmental health officer can, after a real visit, using their own judgement on the day. What CrewByte does is make sure that when they ask — for Tuesday's fridge temperatures, for who was trained on allergens, for what you did about the reading that came back at 11°C — you have an answer in seconds, backed by a record. Used properly, that's the difference between a good rating and a good rating you can prove. Used as a folder you never open, it's just a more expensive folder.
06 Where we are
CrewByte runs on live sites today, every service, with a small group of operators. You're not testing a beta for us. It's a working system that's still improving quickly, and you get a direct line to the people building it.
We'd rather give you a pilot operator's phone number than print a quote you can't check. Ask on the call and we'll put you in touch with someone running a site like yours.
Export everything as CSV or a printable pack whenever you want, including the day you decide to leave. No export fee and no contacting sales to get your own data back.
Timestamps, named sign-offs, photo evidence and written corrective actions. Records are append-only: a completed check can be voided with a reason, never quietly edited.
Argon2id password hashing, PIN throttling per device, CSRF protection on every action, strict tenant isolation and evidence stored outside the web root. Support access is read-only, time-boxed and logged.
A call, not a signup form and a tutorial video. We build your first checklists from whatever you use today, and you go live on the next shift.
07 Pricing
What separates the plans is how many sites you run and how much of the set-up you want us to do — not which features you're allowed to have.
One site. Independent restaurants, cafés, bars and small hotels.
Pilot rate agreed with you and held for twelve months after we launch pricing.
No card. No contract.
Two to ten sites. Growing groups and small multi-site operators.
The per-site rate falls as you add sites. Agreed with you and held for twelve months.
Set-up call included.
Larger groups, multi-brand operators and franchises.
Priced on how many sites and brands you run, and how much of the roll-out you want us to handle.
A reply within one working day.
We haven't set prices yet. We'd rather say that than publish a number and change it in a month. Pilot operators agree a rate with us now and keep it for twelve months from the day pricing goes live. Every plan is rolling and you can pay by card or invoice — leave whenever you like, export everything, no notice period and no penalty.
08 Get started
Tell us about your sites and we'll set the workspace up with you — your checks, your equipment, your team on it. Most operators are running live within a week.
