Case Study: Hotel Arthur achieves better food safety and reduced waste with Sensire

Successful (HACCP) Quality Management With Sensire

Hotel Arthur, a hotel in Helsinki, was legally required to perform extensive temperature monitoring for food safety but found its manual, paper-based data collection to be time-consuming and inefficient. They needed an automated solution to save time, reduce errors, and ensure compliance, leading them to partner with vendor Sensire and its Quality Management System.

Sensire implemented a solution using wireless sensors, a mobile app, and a cloud platform to automate temperature monitoring and task management. This provided Hotel Arthur with real-time data and alerts, saving staff 30 minutes daily and managers two hours weekly on reporting. The hotel reduced food waste by 30% and decreased deviations from one per week to one per month, achieving a fast return on investment and significantly improved food safety.

Hotel Arthur

Tanja Tähtinen

Hotel Manager