One of the most critical, yet most overlooked, factors in commercial foodservice is storage temperature. Restaurants often have tens of thousands of dollars invested in product in their coolers and freezers. And this is just the replacement cost! That doesn’t count the cost of lost sales if the product has to be tossed out and can’t be readily replaced.
What happens if the cold storage goes down when you least expect it? What happens if the temps slowly rise due to aging equipment and by the time you realize it, it could become an even bigger issue?
Restaurants, like Go Chicken Go in the Kansas City Metro Area, understand that tracking temps is a big issue. That’s why they rely on the FireBoard Beacon to provide real-time temperature tracking in all their walk-in and reach-in cold storage. When connected to the FireBoard cloud ecosystem, the Beacon gives them this real-time tracking. It also provides user selectable alerts when the temps get out of range and historical data to chart the temps over time.
Go Chicken Go also uses the FireBoard Spark instant read thermometer to spot check their product before it gets served to the customer. The built-in NFC reader on the Spark allows them to take temps of multiple products and track those temperatures individually. The historical data serves as a check point to ensure they are providing the quality and consistency their customers come back for.
