Hospitality and food service
A new hire is on the line by Thursday. Their training should be done by then.
PortalBase puts the temperature log, the sanitation check, the handover note and the first-week training on the staff's own phone. Hotel basements, walk-ins and loading docks don't have signal. It all saves on the phone and syncs when the cook walks back out to the pass.
In the app
What a hospitality and food service crew opens first.
Today’s tasks, the training that’s due, the checks and the forms. The tiles and the work are set up for Saltmarsh Kitchens, a made-up company. Yours would be set up for your crews.
Try it yourself
Saltmarsh Kitchens
Luca Bernardi
Line cook. Kitchen 2
Sample company and data, made up for the picture. Tap around.
What gets checked
The work that gets looked at only when something goes wrong
Walk-in, reach-in and hot hold temps. Scan the code on the unit, type the reading, add a photo of the thermometer. A reading out of range opens a corrective action with an owner.
Read more →Sanitation and closing side work. Sanitizer strength, the slicer broken down, the grease trap, the floors. Each step is Pass, Concern or Fail, and the closing lead signs.
Read more →Room checks and engineering rounds. Housekeeping flags a leaking tap or a dead smoke detector with a photo. Engineering gets the task, fixes it, and closes it with a photo of the fix.
Read more →Banquet setup. The crew chief gets the event's task list: tables, chafers, exits clear, the heat lamps checked. The sign-off is on the phone, not on a clipboard.
Read more →The paperwork
What your leads fill out today
01
Temperature log. Unit, time, reading, who took it. Checks run on a schedule, and a missed one lands on the kitchen lead's list.
02
Shift handover. What's 86'd, what broke, which room is out of order, what the next shift needs to know. Open items carry over with an owner.
03
Week-one onboarding. Knife safety, the wet floor rule, allergen basics, the fire exits. A short quiz and a lead's sign-off on the hands-on parts.
04
Injury and near-miss report. A burn, a cut, a slip on the kitchen floor. Filed from the phone with a photo, and it goes to the manager on duty.
Signal and staff
The kitchen has no bars. Half the crew won't have been here a month.
In the building
The walk-in, the dish pit, the laundry in the sub-basement, the loading dock. The checklists, logs and courses are already on the phone. Photos upload later.
On the crew
Servers, line cooks, housekeepers, a banquet hire who works one weekend. Everyone is on a personal phone. Sign them in by text code, employee ID and PIN, or QR badge on the tablet by the time clock.
In the first week
Assign the onboarding path the day they're hired. They start the course before their first shift, and the lead signs off the hands-on skills on the floor. Hands-on still means hands-on.
A day on one shift
From the prep list to the handover
Step 1
Before service.
The kitchen lead opens Today. Opening temps are logged and the sanitation check is done before the first ticket.
Step 2
During service.
Hot hold checks run on schedule. A cut or a burn gets reported in a minute. Housekeeping and engineering pass tasks back and forth on the phone.
Step 3
At the close.
Side work gets signed. The last temps go in. The handover note tells the morning crew what's open.
Step 4
In the office.
The GM sees which outlets logged and which skipped, and whose onboarding is still open, then opens any record behind the number.
Straight answers
- Can tipped and hourly staff use it on their own phones?
- Yes. They sign in by text code, by employee ID and PIN, or by QR badge on a shared device. No company email needed. The company picks which.
- Does it replace showing a new cook how to use the slicer?
- No. Courses and skill checks record what was taught and shown. Hands-on training still happens on the line, with a lead watching.
- Does it make us compliant with the food code?
- No. It records and organizes the evidence: who took the temp, when, what it read, and what was done. Your rules and the rules of the health department that covers you still decide what compliant means.
Tell us how your kitchens run.
Send us your temp log and your new-hire checklist. We'll show you what they look like on a cook's phone.
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