Yes — and here's why digital temperature control is essential for any business handling perishable goods. Whether you operate a restaurant, supermarket, hotel kitchen, or central production unit, temperature-sensitive products are at constant risk. Spoilage leads to waste, lost revenue,…
Food waste is a significant challenge for food service chains, hotels, supermarkets, and institutional catering. It impacts profitability, sustainability, and operational efficiency. While dedicated food waste tracking tools exist, the most effective approach to minimising waste comes from leveraging comprehensive…
Last updated: June 2025 Have you ever wondered how Andy shields your digital operations so you can focus solely on creating magic in your kitchen and operations? In this post, we've gathered the most frequently asked questions about the…
The nightmare scenario for any food service brand? A foodborne illness outbreak. It's not just about sick customers (though that's paramount!), it's a full-blown crisis that can shatter your reputation, land you in legal hot water, and ultimately impact your…
If you manage one or multiple food service or catering brands, you know that food safety control involves a large number of processes, records, and regulations that must be meticulously followed. From ingredient traceability to facility hygiene, every aspect is…
Audits in the food service world: essential, yes. Exciting? Not so much. But messing them up? That's where the real headaches begin – think non-conformities, penalties, and even worse, food safety scares. Even with the best quality and ops folks…
In the food service ecosystem, where every second counts and precision is key, the ability to quickly process information can make the difference between smooth operations and costly mistakes. For this reason, we’ve built Andy's interface to be not only…
Food safety is non-negotiable in the food service industry. Managing a pest control plan is one of the most critical areas in any food service operation. An unexpected inspection, incomplete documentation, or deviations from established procedures can lead to costly…
At Andy, we've determined that 8-12% of kitchen efficiency is lost to unnoticed operational friction. That’s the equivalent of losing an entire hour of productivity in a standard shift - simply due to small inefficiencies that go unchecked. And that’s…