Hospitality, Leisure & Services
Every kitchen, bar and banquet, watched.
Restaurants, bars, banquets and room service each run their own cold storage and checks. MeridianCT brings them onto one platform, configured for your property.
Usually led by CallistoAssureIQ
Hotels · the problem
Three problems we solve.
What goes wrong in hotels & resorts when checks live on paper and alerts depend on someone noticing.
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Many outlets, one reputation
Restaurant, bar, banquets and room service each keep their own fridges and logs.
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Functions on a tight clock
A large function means bulk cooking, holding and cooling on a tight schedule.
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Standards beyond the kitchen
Room inspections, cleaning and incidents sit in different systems, if they are recorded at all.
Recommended products
What we would put in first.
The products that usually lead in hotels & resorts. Each works on its own, and all of them share one login.
Callisto
In hotels & resorts: Monitors every kitchen, bar and banquet fridge, and runs cooldowns, probe checks and cleaning as digital HACCP.
Explore Callisto Audits · SafetyAssureIQ
In hotels & resorts: Room, venue and back-of-house inspections, plus incidents and hazards, in one place.
Explore AssureIQHardware
Devices that fit.
Sensors and probes designed by our own engineers, all connected to the same platform.
Standard Device B0
Banquet cool rooms, bar fridges and room-service hot boxes.
Cooldown Device
Bulk function cooking cooled on the record.
Mobile Handheld
Cooking, holding and goods-in checks.
CT Gateway
One always-on hub per property.
Regulations
The rules you work under.
The rules that usually apply in hotels & resorts, and the records they ask for. MeridianCT captures those records as the work happens.
- Standard 3.2.2A (official source, opens in a new tab)
- Food safety management tools for food service, catering and related retail: a food safety supervisor, food handler training and, for category one businesses, records of key activities.
- Food Standards Code 3.2.2 (official source, opens in a new tab)
- Keep potentially hazardous food at 5 °C or colder, or 60 °C or hotter. Cool cooked food from 60 °C to 21 °C within 2 hours, then to 5 °C within a further 4 hours.
- Work health and safety laws (official source, opens in a new tab)
- Duties to identify hazards, manage risks, and record and investigate incidents at work.
A plain-language summary, not legal advice. Rules differ by state and territory. MeridianCT keeps the records these rules ask for; your team and your regulator decide compliance.
Hospitality, Leisure & Services
More in this group.
Hotels, clubs, gyms and cleaning teams with kitchens, venues and standards to keep.
Book a demo
See it in your property.
A short walkthrough of the live product, shaped around your property, your workflows and the rules you work under.