Case Study: Rio Steakhouse improves food safety and efficiency with Kelsius temperature monitoring

Rio Steakhouse saves 2 hours a day per property with Kelsius

Rio Steakhouse, a premium steakhouse group with eight UK locations, faced challenges in managing food safety compliance and HACCP records across its estate. This complex process was time-consuming for head chefs, especially before EHO inspections. The company also sought to reduce rising food waste and improve operational control as it expanded. To address this, they implemented the FoodCheck2.0 digital HACCP system from Kelsius.

The Kelsius solution automated appliance monitoring and streamlined the audit process. This saved food staff an average of two hours per day per property and saved management four hours per week on reporting. The system also significantly reduced mistakes and waste, saving an estimated £1,000 per property annually on spoiled food. Kelsius provided full visibility of records to environmental health officers, giving them great confidence in the steakhouse's processes.

Rio Steakhouse