Checklists
Every checklist given to a name, and on record.
Opening, service and closing checklists, temperatures and hygiene inspections, filled on the phone with photos and checked by the manager. When an inspector or an auditor asks, the report is ready in a minute.
One day at Nolde
From the first check before service to the manager’s close.
-
16:00Checklists
Opening checklists, done on the phone.
Each checklist is given to a named person. Ana fills it on her phone with photos; every entry is time-stamped, also when it is filled without signal, and the manager checks it. Temperatures and hygiene inspections work the same way.
- Works without internet in the cellar or the cold room, and catches up when the signal returns.
- Stations and before-service tasks go only to people on the published shift plan.
- Reports in a minute: after a guest incident, the day and the three before it; for an external, food safety or brand standards audit, the last 90 days.
Illustrative screen · demo data
-
23:40The close
After the last table, the day is checked and closed.
Each closing checklist arrives with who filled it and when. The manager checks the day before leaving, starting with anything not done, and a checked day never changes. At the hotel’s day end, guests’ names are deleted from OI.
Illustrative screen · demo data
Reports in a minute
Each report is a numbered PDF of what was recorded, by whom and when, with photos and what is missing.
- After a guest incidentThe day of the incident and the three days before it.
- For an auditThe last 90 days, for an external, food safety or brand standards audit.
- Filled without signalChecklists and temperature rounds are filled and photographed without internet and sent when the signal returns. Each entry keeps the time it was filled and the time it arrived, and it cannot be back-dated by changing the phone’s clock.
Talk to Gökhan.
Twenty minutes about your operation. If OI fits, a free pilot follows: one outlet, 60 days.