Safe food,every shift.Ready for any inspection.
Gutdgest turns food safety into simple daily checklists with photo proof, records every temperature, prints allergen and date labels, keeps supplier and training records, and uses AI to spot hygiene problems in your photos and logs before an inspector does.
- All features in the trial
- Hindi, Assamese, Bengali, English
- Sensors or manual logs
- 07:30Supplier RecordsChicken delivery · 3.0 °C · label and FSSAI no. photographed
- 08:00Temperature LogsWalk-in chiller 2.0 °C · freezer -19 °C · sensors + manual
- 11:00Hygiene ChecklistsHandwash station, prep boards, pest check · 21/21 done
- 13:15Hot holding: dal makhaniHot-holding check due
- 21:30Closing clean18 tasks completed with photos
Follow one kitchen from the back door to the audit
Food safety is not a panic before inspection. It is a few minutes at each station, every day. Here is how a Gutdgest kitchen runs, station by station, with the product screen staff see at each one.
Supplier Records
Record supplier licences, check each delivery for temperature, packaging and labels, and trace any batch from the back door to the plate in seconds.
- Supplier licences with expiry reminders
- Delivery temperature, packaging and label checks
- Photos and batch codes for traceability
Temperature Logs
Log fridge, freezer, cooking, cooling and hot-holding temperatures from wireless sensors or quick manual entries, with alerts the moment a reading leaves its safe range.
- Wireless sensors or quick manual entries
- Alerts with corrective actions when out of range
- Cooking, cooling and hot holding at 63 °C
Hygiene Checklists & Allergen Labels
Daily, weekly and monthly hygiene checklists that staff complete on a phone or wall tablet, with a photo where it matters and a clear record of who did what and when.
- Opening, closing and deep-clean checklists
- Photo proof on the tasks that matter
- Allergen and use-by labels printed from recipes
AI Kitchen Inspector
The AI Kitchen Inspector reviews checklist photos and temperature logs for likely hygiene issues, such as raw and cooked food together, uncovered containers or dirty surfaces, and flags them for the kitchen manager to check.
- Reviews checklist photos and temperature logs
- Flags raw and cooked together, uncovered food, dirty surfaces
- Kitchen managers confirm or dismiss every flag
Staff Training
Food-handler training, short refresher quizzes in Hindi, Assamese, Bengali and English, health records and certificates, all in one place for every person on your team.
- Food-handler lessons and refresher quizzes
- Hindi, Assamese, Bengali and English
- Certificates and confidential health records
Audit Ready
Inspection checklists, scores and every record from checklists, temperatures, labels, suppliers and training gathered into one pack, ready for internal audits, brand audits and FSSAI inspections.
- FSSAI-style and brand audit checklists
- A live Audit Ready score for every outlet
- One-click audit pack for any date range
The clipboard on the fridge door had a good run
Paper registers
- Temperatures filled in at the end of the week from memory
- No way to prove a surface was actually cleaned
- Allergen labels handwritten, often missing or wrong
- Supplier licences in a drawer, expiry dates unknown
- Training records scattered across files and phones
- Two days of panic gathering records before an audit
A Gutdgest kitchen
- Every reading time-stamped, signed or sent by a sensor
- Photo proof attached to the checks that matter
- Labels printed from confirmed recipes with use-by dates
- Licence register with reminders before anything lapses
- Training, quizzes and certificates for every person
- An audit pack exported in minutes, any day of the year
Ten kitchens, one morning view
Area managers see every outlet's Audit Ready score, missed checks and open temperature alerts before the first service. Shared templates mean every kitchen is checked the same way, and the weakest kitchen gets the visit.
- Shared checklists, recipes and audit formats across outlets
- Central kitchen batches traced to every outlet that received them
- Role-based access for owners, area managers and shift leads
| Outlet | Audit Ready | Checks today | Alerts |
|---|---|---|---|
| Spice Route, Guwahati | 96% | 42/42 | None |
| Spice Route, Dibrugarh | 94% | 39/42 | 3 due |
| Spice Route, Jorhat | 91% | 40/42 | 1 open |
| Central kitchen | 97% | 58/58 | None |
| Spice Route, Tezpur | 83% | 31/42 | Freezer 2 |
| Spice Route, Silchar | 95% | 41/42 | None |
Running by the next shift
No consultants, no binders. A single kitchen can go live in an afternoon.
Pick your checklists
Start from templates for opening, closing, cleaning and pest control.
List your units
Add fridges, freezers and hot-holding units with their safe ranges.
Add your team
Staff get a PIN, a language and their first training lesson.
Run a safe day
Checks, labels and logs happen on the floor. Records build themselves.
Clear about who decides
Your responsibility stays yours. Gutdgest helps kitchens keep food-safety records. The business remains responsible for food safety and licensing.
AI flags, people check. The AI flags possible hygiene issues from photos and logs. Kitchen managers check and decide.
Chefs confirm labels. Allergen labels are generated from recipes the kitchen enters. The kitchen confirms them.
Health records stay private. Staff health records are confidential and visible only to authorised managers.
Your data is not for sale. Data is encrypted in transit and at rest, and never sold.
Asked at the pass
The questions owners, head chefs and food-safety leads ask before their first shift with Gutdgest.
Does Gutdgest give FSSAI licences?
No. Gutdgest does not issue licences or certificates. It keeps your food-safety records complete, organised and ready, so you are prepared when an inspector or auditor visits. Your business stays responsible for food safety and licensing.
Do we need sensors?
They help, especially for overnight and holiday monitoring of chillers and freezers. Manual logs work too: staff enter probe readings on a phone in a few seconds. You can start without sensors and add them later.
Is AI a replacement for a food-safety officer?
No. The AI Kitchen Inspector flags possible hygiene issues in photos and logs. Your kitchen manager or food-safety officer checks each flag and decides what to do.
Can staff use it in local languages?
Yes. Checklists, lessons and quizzes are available in Hindi, Assamese, Bengali and English. Each staff member chooses the language they read best.
Does it work for many outlets?
Yes. The Thali plan covers up to 10 kitchens and Banquet is built for chains and food factories, with central audits, outlet comparisons and shared templates.
How long does setup take?
Most single kitchens are running on day one. Pick checklist templates, list your fridges and freezers, add your team and start the next shift. Multi-outlet setups usually take one to two weeks, including sensors.
Last ticket of the night: your kitchen.
The floor is mopped, the chiller reads 2 °C and every closing task has a photo. Put your kitchen on the rail and run your first safe service day with Gutdgest tomorrow morning.
- 1 × Hygiene Checklists$0.00
- 1 × Temperature Logs$0.00
- 1 × AI Kitchen Inspector$0.00
- 1 × Allergen Labels$0.00
- 1 × Supplier Records$0.00
- 1 × Staff Training$0.00
- 1 × Audit Ready$0.00
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