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Multi-outlet temperature monitoring, allergen menus that update instantly for banqueting and à la carte, standardised labels for every service format, and food waste tracking — in one platform for hotel and hospitality kitchens.
Who this is for
A hotel may have a restaurant kitchen, banqueting kitchen, room service operation, bar kitchen, breakfast station, and staff canteen — all with different equipment, different menus, and different service patterns. One compliance standard needs to cover all of them.
Banqueting menus change per event. Seasonal menus change quarterly. Daily specials change every morning. Each change carries allergen declaration requirements. Managing this via printed menus or manual allergen sheets creates inevitable gaps.
Hotels routinely employ seasonal and agency kitchen staff who may be unfamiliar with specific procedures. Every manual compliance step — filling in a temperature log, writing a use-by date, updating an allergen sheet — becomes a risk when staff are new.
Hotels selling pre-packed food (lobby café sandwiches, minibar items, grab-and-go grab-and-go) must comply with Natasha's Law. Buffet labelling for allergens is required for due diligence. Both are manageable with the right system.
Food Safe System LoRaWAN sensors monitor every fridge, freezer, walk-in, and cooking point across all hotel kitchen outlets — restaurant, room service, banqueting, bar kitchen, and back-of-house stores. One dashboard. Continuous 24/7 coverage.
Food Safe SystemAllerQ covers all menu formats in one system — à la carte menus, buffet items, grab-and-go, afternoon tea, banqueting menus, and seasonal specials. QR codes can be placed on tables, buffet stations, and grab-and-go packaging. Updates propagate instantly without reprinting.
AllerQFood Label System prints compliant labels for every kitchen context: prep labels with use-by dates, portion labels for grab-and-go, buffet identification labels with allergen information, and cook-chill labels with reheating instructions. One system, all formats.
Food Label SystemF*** Waste smart under-bin scales capture waste data per outlet — restaurant kitchen, banqueting, room service. Compare waste by service type, identify which menu items generate most waste, and build the ESG reporting your sustainability and procurement teams need.
F*** WasteSpecific processes Kitchen OS handles in hotel and hospitality back-of-house operations.
Multi-outlet temperature compliance
Sensors in the restaurant walk-in, the banqueting cold store, room service fridges, and bar back-of-house all feed into one platform. Each outlet has its own compliance view; the Executive Chef sees all outlets in a single dashboard.
Banqueting allergen management
Banqueting menus frequently change by event. AllerQ allows menu items to be added, updated, or removed per event — and allergen information is accessible to guests via QR codes on tables, menus, or event programmes. Natasha's Law requirements are met for any pre-packed grab-and-go items.
Grab-and-go and deli counter labelling
Food Label System prints PPDS-compliant labels for grab-and-go items with full ingredient lists and emphasised allergens. Deli and café counter labels use the same system with appropriate shelf-life settings. Label format is standardised so seasonal staff produce the same compliant output.
Cook-chill and batch prep labelling
Hotel kitchens frequently batch-cook for multiple service periods. Cook-chill labels include the production date, use-by date, reheating instructions, and allergen information. Shelf-life rules are configured once and applied automatically — removing manual calculation.
Seasonal and agency staff compliance
Hotels frequently use seasonal and agency staff who may be unfamiliar with kitchen procedures. Automated temperature monitoring means compliance does not depend on new staff remembering to check and record. Label templates ensure correct output regardless of staff experience.
Sustainability and ESG reporting
Many hotel groups face ESG reporting requirements from ownership, management companies, or certification bodies. F*** Waste provides food waste data by outlet, category, and cost — exportable for inclusion in sustainability reports and carbon accounting.
What Kitchen OS produces for Executive Chefs, F&B Directors, and General Managers.
Per-outlet temperature logs
Continuous records per kitchen and storage outlet. Filterable by date, location, and equipment. Exportable for EHO or internal audits.
Property-wide compliance dashboard
Aggregate view of all outlets — alert frequency, corrective action response, check completion. Drill into any outlet for detail.
Allergen menu audit trail
Record of every allergen menu update — what changed, when, and which QR codes it affects. Supports due diligence documentation.
PPDS label compliance record
Log of all labels printed, including product, date, and allergen content. Supports traceability for any customer allergen query.
Food waste by outlet
Waste cost and weight by kitchen outlet and category. Compare restaurant vs banqueting vs room service waste performance.
ESG / sustainability waste metrics
CO2e equivalent and waste reduction progress for inclusion in hotel sustainability reports and certification submissions.
Kitchen OS is used by hotels and hospitality groups across the UK — from independent boutique hotels to multi-property groups and branded hotel chains. The platform is fully cloud-based: hardware ships directly to your property, software is configured online, and support is delivered remotely. Kitchen OS works wherever your hotel is located.
Want to speak to a hotel using Kitchen OS in your region before committing? Book a demo call and we can discuss reference customers in your area.
Kitchen OS is a cloud-based platform used by hotels and hospitality operations across the UK. Because the platform is fully remote — hardware ships directly, software is accessed online, and support is delivered remotely — there is no geographic limit to where Kitchen OS can be deployed. Hotels in London, Edinburgh, Manchester, Belfast, Bristol, and across rural regions use Kitchen OS. If you're looking for a kitchen labelling and allergen compliance service in your area, Kitchen OS can be operational at your property within a week. The Food Label System tablet and printer ship directly to your kitchen; AllerQ is configured online and live the same day.
Yes. Kitchen OS produces the documentation that local environmental health officers (EHOs) expect during hotel kitchen inspections: continuous temperature logs per outlet, corrective action records with timestamps, allergen menu audit trails, and PPDS label compliance records. All records are stored in the cloud and accessible instantly — including during unannounced inspections. Because EHO inspection standards are set nationally (by the Food Standards Agency) with local authority enforcement, Kitchen OS records are accepted by local authorities across England, Scotland, Wales, and Northern Ireland. The system can generate a full inspection pack for any outlet, covering any date range, in under a minute.
For hotel kitchens where menus change regularly — across restaurant, banqueting, room service, and bar formats — the key capability is instant allergen updates that propagate across all service points without reprinting. AllerQ by Kitchen OS provides a central dashboard where allergen information is updated once and goes live immediately across all QR codes at all outlets. Changes to a banqueting menu for tonight's function can be made this afternoon and are live before guests arrive. AllerQ also supports 30+ languages — important for international hotel guests.
Food Label System by Kitchen OS handles all hotel kitchen label formats from one system: cook-chill prep labels with automated use-by date calculation, PPDS-compliant grab-and-go labels with full ingredient lists and allergen emphasis (required under Natasha's Law), buffet identification labels with allergen information, and portioned dish labels with reheating instructions. The tablet and printer are included in the subscription. Label templates are configured for each use case — so seasonal and agency staff produce compliant labels without needing training on individual requirements.
Food Safe System uses wireless LoRaWAN sensors that monitor each piece of equipment independently and feed data to a shared platform. In a hotel, sensors can be installed in every relevant point: restaurant walk-in, banqueting cold store, room service fridges, bar back-of-house, breakfast station, and any other temperature-controlled storage. Each outlet's compliance status is visible separately, and the Executive Chef sees an aggregate view of the whole property. Alerts are sent instantly when any sensor in any outlet exceeds its critical limit — including overnight and during service when no one is monitoring actively.
Yes. Food Safe System supports multi-outlet HACCP compliance with automated temperature records, digital checklists, corrective action logging, and audit-ready reports. Reports can be generated per outlet or for the whole property. The system covers the most common hotel kitchen HACCP critical control points: goods-in temperature checks, refrigerated storage, cooking temperatures, hot holding, cooling, and reheating. For hotel groups with multiple properties, the platform aggregates data across all sites.
Food Label System prints PPDS (pre-packed for direct sale) compliant labels as required by Natasha's Law — including the food name, full ingredients list in descending order by weight, and all 14 major allergens emphasised within the ingredient list (in bold). Labels are generated in under 10 seconds. AllerQ provides complementary allergen menus for non-pre-packed food served at buffets, restaurants, and room service — accessible via QR code with no app required. Together, they cover Natasha's Law requirements for all hotel food service formats.
Book a 30-minute demo. We'll walk through exactly how Kitchen OS works across multi-outlet hotel kitchens and answer any questions specific to your operation.
14-day free trial · No credit card required · UK-based support