Food Service
Run the kitchen, not the clipboard.
Fridges, cooldowns, cleaning and labels tracked across the whole kitchen, so your team stays at the pass while the records write themselves.
Usually led by CallistoFoodIQAssureIQ
Restaurants · the problem
Three problems we solve.
What goes wrong in restaurants & cafés when checks live on paper and alerts depend on someone noticing.
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Logs filled in at close
Temperature sheets get backfilled at the end of a long shift, or not at all.
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A failed cool room at 2 am
A cool room that fails overnight is found at prep, with the stock already in the bin.
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Inspection-day scramble
When the inspector arrives, the records are in three folders and somebody’s phone.
Recommended products
What we would put in first.
The products that usually lead in restaurants & cafés. Each works on its own, and all of them share one login.
Callisto
In restaurants & cafés: Monitors fridges, freezers, cool rooms and hot holding, automates cooldowns and turns cleaning schedules into digital checklists.
Explore Callisto Menus · Recipes · AllergensFoodIQ
In restaurants & cafés: Menus and recipes with allergens and costing, so front of house can answer allergen questions with confidence.
Explore FoodIQ Audits · SafetyAssureIQ
In restaurants & cafés: Venue audits, incidents and hazards across one site or a group.
Explore AssureIQHardware
Devices that fit.
Sensors and probes designed by our own engineers, all connected to the same platform.
Standard Device B0
Cool rooms, under-bench fridges, freezers and hot holding.
Cooldown Device
Stocks, sauces and cooked batches cooled on the record.
Mobile Handheld
Endpoint and goods-in checks at the pass and the back door.
CT Label Printer
Prep and use-by labels.
Regulations
The rules you work under.
The rules that usually apply in restaurants & cafés, 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.
- Council and state inspections
- Environmental health officers check temperatures, cleaning and food handling records on site.
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.
Food Service
More in this group.
Contract caterers, central production kitchens, restaurants and workplace dining.
Book a demo
See it in your kitchen.
A short walkthrough of the live product, shaped around your kitchen, your workflows and the rules you work under.