Digital food safety is transforming the way restaurants, hotels, supermarkets and contract catering businesses manage their daily operations. For years, food safety has relied primarily on reactive controls: recording temperatures, conducting audits, documenting incidents and reviewing procedures to demonstrate compliance…
Supermarket digitalisation has become a priority for retail chains looking to improve operational efficiency, reduce errors and ensure compliance with food safety standards. However, despite the technological advances of recent years, many supermarket processes still rely on paper. Temperature checks,…
CHR Group Acquires Rmoni and Andy to Help Establish itself as a Leading Digital Partner for the Foodservice Industry International growth strategy to be supported by new strategic investment from PSG Equity and continued backing from existing investor Verto…
Audits are part of everyday food safety management. Whether internal, external or certification-based, their purpose is clear: identify deviations, verify compliance and uncover opportunities for improvement. However, there is a reality that many food safety, quality and operations managers know…
Daily supermarket operations involve far more than replenishment and customer service. Behind every store there is a constant flow of operational processes linked to food safety, traceability, audits, team coordination and compliance. The challenge is that many of these processes…
For years, audits and inspections in the restaurant industry have been treated as specific moments within operations: periodic reviews designed to verify that processes, records and food safety standards are being followed correctly. However, the operational reality of the sector…
Food traceability is often seen as a technical concept, something linked to regulations or audits. In reality, within a professional kitchen, traceability is not just a requirement or a document. It is a way of working. Every product that enters,…
In many professional kitchens, filling in HACCP records at the end of a shift has become a common practice.Not due to lack of commitment, but because of a simple operational reality: during service, there’s no time. The issue is that…
Health inspections remain one of the most critical moments in any food service operation. However, what many teams don’t always realise is that an inspector is not simply looking for things to be “done”, but for them to be verified…