Records
Temperature checks
All records
Opening checks
Record the checks you actually carry out. Each entry is saved with its date and time.
Bookings & availability
Manage pop-ups, private bookings and dates when you are unavailable.
Tap an available date to add a booking. Tap a blocked date to manage the time off.
Stock
Ingredient definitions are here for convenience, but stock levels are yours to enter and update.
Ingredients
Dough ball calculator
Scale your recipe for the number of dough balls you need. The allowance is included.
Docs
Your compliance pack
Keep the documents you may need for an EHO inspection together.
Premises & site evidence
Save the premises you operate from and keep dated photographs as evidence of the setup and condition.
Premises
Add each location you use for the business.
Premises photos
Upload a photo, record the date it was taken, and optionally link it to a premises.
Allergen register
Keep a verified record of the 14 regulated allergens for every pizza on your menu.
Pizza menu
How to use this register
Record allergens from the ingredients and supplier specifications for each recipe. “May contain” should only be used where there is a genuine unavoidable cross-contamination risk that cannot be adequately controlled.
For loose/non-prepacked food, written allergen information is best practice and should be supported by a conversation with the customer.
Staff
Record who is working and keep training evidence current.
Add staff member
Staff records
System
Business
Fridges & chilled storage
Add the fridges you actually use. They will appear in the Fridge diary dropdown.
Suppliers
Save supplier contact details once, then select suppliers from dropdowns in Ingredients and Delivery checks.
Dough calculator settings
Set your own recipe. These settings are saved on this device and used by the calculator.
Ingredient costs are taken from your saved ingredient costs. The calculator recognises Flour, Water, Salt and Fresh yeast by name.
Food-safety scope
Mobile catering · chilled ingredient storage · dough, topping and sauce preparation · cook-to-order pizza service · ready-to-eat ingredients · allergen controls · cleaning and sanitising · deliveries and traceability · temperature monitoring · acrylamide awareness · LPG and water safety.