Company, brand, unit. In that order.
Most food safety software assumes one site with one name over the door. Mobile catering is not like that, so CaterPad is built in three layers.
Three layers.
Each one holds what belongs to it and nothing that belongs to the layer above or below.
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Company
The legal entity that holds insurance, registration and staff. Everything rolls up here, so there is one place to answer an insurer or an accountant.
- Field Gate Catering Ltd
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Brand
The name on the awning. A company can run several, each with its own menu, allergen matrix and look. Add a brand without starting again.
- Oak Oven Pizza Co
- Market Van Co
- Melt and Toast Co
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Unit
The thing that actually cooks: a van, an event truck, a gazebo or marquee, a trailer, a bike, a shared prep kitchen, a static or dark kitchen. Each unit keeps its own daily diary, fridge list and checks.
- Event truck
- Street van
- Shared prep kitchen
A week, in the app.
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1
Prep day
Open the prep kitchen, run the shorter prep list, record fridge temperatures and any deliveries in.
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2
Trade day
Switch the unit to Trade. Opening checks, temperatures through service, closing checks, then sign.
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3
Closed
Mark the unit closed so the diary shows why there is no record for that date. A closed day, not a gap.
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4
End of week
The week is archived. Build a pack or share a read only link when somebody asks.
Try the demo.
The demo opens an example company with made up records. You arrive as a manager on the event truck, and nothing you tap is saved.