One standard, every restaurant
For restaurant groups
One site does it properly, one does it from memory, and one has not done it since the last manager left. The difference shows up on the visit, or on the day an inspector picks the wrong door.
What goes wrong across sites
A group does not have a training problem at any one restaurant. It has a spread, and the spread is invisible from head office until somebody drives out there.
The same rule, done nine ways
Every site was trained by a different manager at a different time. Nobody can say which of the nine is actually current, so head office ends up trusting the loudest one.
Turnover eats the training
Hospitality turns over faster than any classroom session keeps up with. By the time the next trainer is booked, a third of the people in the room are new since the last one.
The area manager finds out on site
Someone covering eight restaurants sees each of them about once a month, and everything they learn about compliance they learn standing in the kitchen.
How a group is set up
Sites roll up into areas, and areas roll up into the group. Everyone takes the same fourteen chapters, so the standard is the same whichever door the inspector opens.
- 1A score per site, not a feelingEvery restaurant gets the same compliance score, worked out the same way, so an area manager can be measured on it and a weak site is obvious from a desk.
- 2Areas above sitesAn area manager sees their own restaurants and nothing else. The group sees all of them. Nobody has to be handed the keys to the whole company to look after eight sites.
- 3A new starter begins on day oneChapters run on a phone between shifts, with an exam after each one and a pass mark of 75 percent. Add somebody by invitation, in bulk from a spreadsheet, or straight from your own rota system, and they can start before their first shift ends.
- 4A summary that arrives on its ownHead office gets a weekly email: every restaurant scored and ranked, what moved since last week, and whose certificate runs out inside thirty days. The full record exports as a file for whatever the group already runs.
The number that is missing
The number that belongs on a group page is the gap between the best and the worst site after a season on the platform.
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
Every restaurant on the same standard
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.