Pineapple Events operates food units inside some of the UK’s busiest attractions, including Thorpe Park, Alton Towers, Madame Tussauds, and Brighton Pier. With diverse menus across multiple sites and a seasonal workforce, ensuring food safety and compliance has always been a priority.
Moving Beyond Paperwork
Before introducing Kelsius FoodCheck 2.0, managers and staff relied on paper-based checks. These were time-consuming, prone to human error, and, as Natalie, Operations Manager at Pineapple Events, explained:
“Paper records are always open to mistakes, and in many businesses, they can be falsified. With Kelsius, everything is timestamped, checks can’t be backdated, and my teams are more engaged because the system is tailored to them. I wouldn’t want to go back to paper.”
For Natalie, the ability to configure checklists to each unit’s specific needs has been a game-changer. Hot food outlets, dessert stands, and fryers all require different checks. With Kelsius, she ensures each tablet is tailored, removing irrelevant “noise” that can disengage staff and simplifying daily routines.
Making Food Safety Simple for Staff
Raj, who manages a unit at Thorpe Park, described the difference the system has made on the ground:
“Using Kelsius is very easy compared to paper. On paper, staff forget and there are no reminders, but with the tablet you get notifications every two hours. It tells us exactly what to do, so even in busy times we don’t miss checks.”
The reminders and user-friendly interface mean staff can stay focused on serving customers, while food safety standards remain consistent.
Real Benefits
Since adopting Kelsius, Pineapple Events has:
• Saved 3 staff hours per day across outlets at Thorpe Park.
• Reduced management audit time by 4 hours per week.
• Improved staff engagement with unit-specific, relevant checklists.
• Gained greater confidence with timestamped, fraud-proof records.
A Commitment to Safety
For Pineapple Events, Kelsius isn’t just about passing inspections. It’s about protecting guests and making compliance simpler for their teams. As Natalie put it:
“First and foremost, food safety is there to prevent someone from getting ill. Anything we can do to protect our customers; we have a responsibility to do. For me, the only way to achieve that consistently is with technology.”
