Hundreds of sites, no classroom
For convenience chains
A convenience store has two people on at a time, an operator who owns the site, and a counter that sells hot food. Nobody is going to a training day, and head office still carries the name over the door.
What goes wrong at scale
Every fix that works for one restaurant fails here for the same reason: it assumes somebody can be taken off the floor for an afternoon.
Nobody can leave the floor
A store with two people on cannot send one to a classroom. Training that needs a room, a trainer and a date does not happen, so in practice it is done by whoever is standing next to you.
The staff are not yours
An operator hires, schedules and pays their own team. Head office is responsible for the name over the door and can neither see nor mandate what those people were taught.
Twenty minutes, and high turnover
Short hours and short tenures mean the training has to land in minutes, on a phone, in a language the person actually reads. The folder in the back office is read by nobody.
How a chain is set up
Company stores and franchised stores sit under one group, and each operator sees only their own. Everyone takes the same fourteen chapters on their own phone.
- 1Minutes, not a morningFourteen short chapters, an exercise every few screens and an exam at the end of each one. Somebody can do a chapter on a break and pick the next one up tomorrow.
- 2In the language they readNine languages, including Vietnamese, Nepali and simplified Chinese. Somebody learns in their own language, is graded against the rules of the country they work in, and is certified in that country's language.
- 3One group, every operatorCompany stores and franchised stores sit in one group. Head office keeps a read-only view of compliance across all of them, and never sees an operator's card or invoices. The operator never sees head office's.
- 4One shared screen per storeThe store's daily checks are done on one tablet behind the counter, and each entry is signed by the person who did it rather than by whoever was left logged in.
The number that is missing
The number that belongs on a convenience page is the share of a chain's staff certified ninety days after rollout.
HACCP Hyve is in closed beta and has no paying customers yet, so nobody has produced that figure. The box above stays empty until a real group has run this for a season and told us what it was. We are not going to fill it with a number we made up.
Reserved for a real customer figure
What is not built
The things a head office asks about in the first meeting. Better answered here than found later in a procurement review.
- Corporate single sign-on does not exist. People sign in with an email invitation, and the security page says so in the same words.
- There is no offline mode. The screen behind the counter needs a working connection, so a reading cannot be taken in a cellar with no signal and filed later.
- There is no external accreditation, and in food safety there is none to buy. The certificate is proof that the training was completed and passed, with the score, the date and the next retest date behind it.
- An inspector cannot look a certificate number up from outside. The proof is the live record in the app and the document you print from it, not a public page.
The other two
Train a chain without a classroom
We are taking groups into the closed beta a few at a time, so each one gets set up properly.
Free during the beta. Founding pricing at launch.