Daybook for restaurants
The restaurant diary, signed by name.
A restaurant kitchen has more equipment, more people and more shifts. Daybook gives each fridge, freezer and hot-hold its own row, the kitchen porter their own checklist, and the manager a week grid that shows what was missed.
An example day
How the diary fills in, hour by hour.
Every kitchen is different. Your checklists and times are set up for you.
08:00
Manager signs the Opening Checklist. KP does the KP opening checklist.
08:30
Chef logs AM fridge, freezer and hot-hold temperatures.
Service
Food wastage logged as it happens. Hygiene check for each person.
22:00
PM temps, deep clean tasks for the day, Closing Checklist.
Monday
Manager reviews last week and deals with anything missed.
Why restaurants use it
Made for the way you work.
Hot-hold included
Hot-hold units sit alongside fridges and freezers, each with its own safe range.
The KP has a list
Kitchen porter opening and closing, signed by the KP, not by whoever was nearest.
The week, at a glance
Every check against every day. Missed checks go to Needs review.
Questions
Good to know.
We have a large team. How does signing work?
Each person taps their face on the Who’s working screen and enters their own PIN. Every entry shows who signed it.
Can managers see the week without being in the kitchen?
Yes. Managers and the owner see the Week screen on their own phone.