Your diary will form the backbone of how you manage your business day-to-day including safety, hygiene, operations and staffing. It is a dated journal, which includes all of the actions your staff need to complete each day.
Clients who use our diaries consistently see improvements in food hygiene ratings, operations efficiency and a reduction in waste and costs.
Food hygiene score
One third of your food hygiene rating is based on ‘confidence in management’. Use of a compliance diary will evidence competence here.
Time and money
Stop printing separate sheets of paper for each task, bring all of your checklists and actions into one place saving time and printing costs.
Increase engagement and motivation of staff by sharing tasks between teams and implementing accountability by task sign-offs.
FAQ – Is this the same as safer food, better business?
Safer food, better business is a great tool for small businesses to record and monitor due diligence of their food safety – our compliance diaries include everything you would find in safer food, better business but differ in three key ways:
1. Our diaries include your health and safety checklists as well as food safety. For example, fire safety, chemical safety and facilities maintenance checks are included.
2. Our diaries include operational tasks and activities specific to your venue. For example your staff rota, shift tasks, cleaning schedules, food and drink specials or sale items.
3. Our diaries are tailored to you, so they include the things you need, and none of the things that you don’t.
£50 per month, per diary
Organise your business, record your due diligence, protect your food hygiene rating and pay what you can for it.
In response to the Coronavirus (Covid-19) crisis and the associated financial pressure on a client base of independent hospitality and retail, we have switched our business model. You’ll now only pay what you can afford instead of a fixed price.
FAQ – Will I need one diary or two?
Retail outlets and small hospitality sites will need only one diary. This is because their operation is simpler, the team is smaller and the amount of daily checklists to complete is shorter.
Larger hospitality sites may need two diaries. The first will include front of house and operations activities and will be the responsibility of the General Manager. The second will be the responsibility of the Head Chef and will include food safety checklists and actions.