On average, each property saves three hours per day for all food staff
Hastings Hotels is a luxury hotel group operating six hotels and a stand-alone Gastro Pub, Cultra Inn, situated on the Culloden Estate in Northern Ireland, serving a wide range of prepared and fresh food to its customers. These seven properties offer guests an impressive choice of venues, catering across leisure, events, sporting pursuits and gourmet dining.
Challenges Faced by Management and Chefs
Hastings Hotels faced the challenge of managing food safety and HACCP records across multiple locations. Larger properties like the Grand Central and Europa Hotels have different areas for multiple kitchens, bars, delis and large catering spaces, all requiring up to date records to be kept.
Management had little oversight of all food safety records, with a paper process that was prone to errors, and too much time was spent on recording data rather than providing the best guest experience.
Chefs spent too much time reviewing paper records and manually recoding temperatures across different kitchens and floors. Stock was being lost due to no notifications of faulty appliances, and there was little traceability for food.
Introducing the Kelsius System
The Kelsius FoodCheck 2.0 system was introduced into operations at Hastings Hotels. With the system now in use in their properties, management has more confidence and peace of mind as audits and inspections are easier. Reporting is streamlined and it’s much easier to train any agency staff who are required ad hoc.
Digital traceability means better transparency and accountability, with no risk of falsification or mistakes due to human error. Automated alerts have hugely reduced the risk of food waste due to temperature excursions, improving the shelf life of products.
Benefits
- Three hours saved per day on average per property by all food staff
- Estimated £2000 per year per property saved on wasted food
- Four hours per week saved by management using automated report
- Paper, ink and folders used reduce to zero
- Food safety training time reduced by half
- 90% estimated reduction in mistakes caused by human error
Raymond Duncan Compliance, Operations & Procurement Manager, Hastings Group:
“Using the Kelsius system, I have peace of mind knowing all food safety processes are being adhered to. The automated system minimises human error and it’s so much easier for management to remotely identify trends or gaps in any hotel and act in real time. Our EHO loves the system as it gives them full visibility of our processes, in turn they are more confident in us to maintain outstanding food safety for our guests. We’re delighted with the system.”
