Five kitchens, one inspection
For hotel groups
Breakfast service, the banqueting kitchen, room service, the bar and the staff canteen each run their own way, under their own head of department. The inspector treats them as one hotel, and asks one manager.
What goes wrong in a hotel
None of this starts as a training problem. It starts as a visibility problem, and becomes a training problem the week somebody asks for the file.
Departments that never meet
Pastry, banqueting and the bar are different teams, with different heads and different habits. Nobody holds one list of who has been trained across all of them.
The kitchen that opens three days a month
Banqueting sits idle, then runs at full tilt with agency staff. The training there goes stale between events, and it is the section a hotel can least account for.
One permit, one file
An inspector does not visit the breakfast buffet. They visit the hotel. Whichever department cannot produce its records is the one the whole property is judged on.
How a hotel is set up
A hotel is one site with departments inside it. Everyone takes the same fourteen chapters, and the general manager sees the property as one screen with each department broken out.
- 1Departments inside the siteKitchen, pastry, banqueting, bar: each has its own head, its own team and its own view. The general manager sees all of them at once, and a head of department sees only their own.
- 2Everyone learns in their own languageFourteen chapters in nine languages, including Vietnamese, Nepali and simplified Chinese. The certificate still prints in the language of the country the hotel is in.
- 3A record that carries a real nameFridge and cooking checks are done on a shared tablet in the section, and each entry is signed by the person who did it rather than by whoever was left logged in.
- 4One file, before the visitThe month's records print as one document written for an inspector, and the whole training record exports as a file. A weekly email also reaches head office with the score, what moved since last week, and whose certificate runs out inside thirty days.
The number that is missing
The number that belongs on a hotel page is how long it takes a new commis to be trained and certified, counted at a real property.
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
See the whole hotel on one screen
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.