Food oil is often the largest area of consumable spend and waste for commercial kitchens. Yet the majority of kitchens still change their oil too soon.

Temperature checks are at the core of safe food preparation. From chilled storage through to cooked meats, customer safety is dependent on your teams’ thermometers working correctly.

Picture the scene a kitchen manager desperately contacting his team, trying to find the morning’s check sheet for the EHO who has just turned up at the door, only to find it had been overlooked and wasn’t completed…

Kitchens across the full hospitality spectrum are busy places to be. Customers peak and trough, staff come and go and shift patterns are continually rotating.