Every delivery checked before it crosses the door
Record supplier licences, check each delivery for temperature, packaging and labels, and trace any batch from the back door to the plate in seconds.
Built for the way this station works
Supplier licence register
Keep FSSAI licence numbers, certificates and contract documents for every supplier, with expiry reminders sent before they lapse.
Delivery temperature checks
Probe chilled and frozen goods on arrival. Readings outside your limits ask the receiver to reject or quarantine the delivery.
Label and invoice photos
Photograph labels, use-by dates and invoices at the door. Photos attach to the batch record automatically.
Batch codes on arrival
Each accepted delivery gets a batch code that follows the ingredient onto prep labels and into recipes.
Trace in seconds
Search a batch code to see who supplied it, when it arrived, its temperature and every dish it went into.
Supplier scorecards
Rejected deliveries, late arrivals and out-of-range readings build an honest record of each supplier over time.
How it runs during a shift
Scan the delivery
The receiver picks the supplier and items on a phone at the back door.
Probe and look
Enter the core temperature and tick packaging, labels and use-by dates.
Photograph
Take photos of the label, licence number and invoice.
Accept or reject
Accepted goods get a batch code. Rejected goods create a note for the supplier.
What gets written down, so you never have to
Every entry is time-stamped and linked to a person or a sensor. Records cannot be edited after sign-off without leaving a trail, and they flow straight into your Audit Ready pack.
About Supplier Records
Can suppliers upload their own licences?
Yes. You can send a supplier a secure upload link for their licence and certificates. You approve each document before it is added to the register.
What temperature limits are used for deliveries?
You set the limits per item category. Most kitchens use 5 °C or below for chilled goods and -18 °C or below for frozen goods, and you can tighten these for high-risk items.
Does traceability work across outlets?
Yes. On the Thali and Banquet plans a central kitchen can trace a batch through to every outlet that received it.
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
Login details arrive by email after signup.