Protect Stock and Prevent Equipment Failures
Get real-time alerts and accurate logs, whether you’re managing 1 kitchen or 40.
Fridge Temperature Monitoring (via sensors)
- What it solves: Manual fridge logs are prone to error, delay or being forgotten.
- How it works: Sensors log temperature every few minutes, stored and sent to our cloud service.
- Why it matters: Reduces risk of stock loss and proves cold chain compliance.
Real-Time Alerts
- What it solves: Teams often find out about fridge failures too late.
- How it works: When thresholds are breached, an alert is triggered instantly.
- Why it matters: Enables faster intervention, preventing spoilage and disruption.
Temperature Logs
- What it solves: No central record of temperature data across sites.
- How it works: Continuous sensor data is stored and exportable by date/site.
- Why it matters: Simplifies audits and identifies recurring cold storage issues.
Daily Fridge Checks (Manual/Digital)
- What it solves: Some sites don’t use sensors but still need checks.
- How it works: Fridge logs can be done manually with personal login and timestamping.
- Why it matters: Adds flexibility; works for all sites regardless of setup.
Integration with DateCodeGenie (for labelling)
- What it solves: Inconsistent or inaccurate use-by labelling.
- How it works: Label printing is triggered by task completion, batch data and prep time.
- Why it matters: Aligns labelling with logged tasks for safer, faster kitchen workflows.
How others like you are using Task Manager today
Task Manager adapts to the challenges of every kitchen environment. Read case studies to see how Task Manager helped an operation like yours.
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Task Manager Articles
- Scaling Up: NCCO’s Digital Tools Support Smarter Growth in Foodservice
Labelling plays a crucial role in maintaining safety, organisation, and efficiency in the fast-paced foodservice industry - Supporting Staff and Simplifying Recruitment with DateCodeGenie® and Task ManagerIn today’s fast-paced commercial foodservice environment, whether you’re running a high-street restaurant, a franchise chain, a catering service, or a multi-venue hospitality group, staff retention and recruitment remain some of the industry’s toughest challenges
- Why Digital Hygiene Systems Like Task Manager Are Replacing Paper Checklists in HospitalityFirst impressions matter. Guests judge a venue by the state of its floors, walls, décor, and, yes, its loos. In fact, a recent Tork survey found that nearly 8 in 10 guests would avoid a restaurant with dirty toilets. Yet, many hospitality venues still rely on outdated paper checklists to manage hygiene, especially in non-food areas like foyers and corridors.
- Reducing Food Waste in Your Kitchen: Smarter Systems for a More Sustainable FutureFood waste remains one of the most pressing challenges for the UK hospitality industry. From restaurants and cafés to hotels and caterers, an alarming volume of food is needlessly discarded every day. With increasing pressure from customers, regulators and the rising cost of ingredients, sustainable practices have become a necessity.
- Streamlining Food Safety Audits: How Task Manager Helps You Stay ReadyWhen it comes to food safety, audits are a critical part of maintaining compliance, ensuring best practices, and protecting your customers. Whether you're preparing for a scheduled inspection or managing a surprise visit from your local environmental health officer (EHO), having a solid food safety management system in place is essential. This is where Task Manager steps in.
