Case Study: Hastings Hotels saves time and reduces food waste with Kelsius Digital HACCP and wireless temperature monitoring

Hastings Hotels saves 3 hours per day per property with Kelsius

Hastings Hotels, a luxury hotel group in Northern Ireland, faced challenges in managing food safety and HACCP records across its seven properties. Their paper-based system was prone to errors, provided little oversight for management, and required chefs to spend excessive time on manual temperature recording, leading to food waste and poor traceability. They implemented the Kelsius FoodCheck 2.0 system from vendor Kelsius to address these issues.

The Kelsius solution provided digital traceability and automated monitoring, which minimized human error and gave management real-time oversight. The results were significant, including saving all food staff an average of three hours per day per property and reducing food waste, saving an estimated £2000 per year. Management also saved four hours weekly with automated reporting, while food safety training time was cut in half.

Hastings Hotels