OpsLog
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The operating system for hospitality compliance

Run your restaurant with complete confidence.

OpsLog replaces paper records, spreadsheets and scattered compliance tasks with one simple system for your kitchen, front of house and hospitality operations. Every check, record and certificate, ready the moment someone asks.

Book a demoExplore the platform

Built in Edinburgh. Securely hosted in London. Set up on site with your team.

A walkthrough of OpsLog in seven steps: a chef records the morning fridge checks; the prep fridge reads 9.2°C, outside its limit of 0 to 5°C; the app warns that it will not save until a corrective action is written; the action is written and the entry saves with the chef’s name and the time; the manager receives an email; and the reading, the flag and the action all appear in the audit trail.

1. Checks. Staff work down the morning checks on the phone they already carry.

  • Hosted in London

    database, photographs and the app

  • Walled off by the database

    one venue can never see another

  • Unlimited staff logins

    one price per site

  • Built for CookSafe and SFBB

    Scotland first, the rest of the UK too

Built for restaurants, cafés and hospitality teams managing daily compliance.

  • Hosted in London

    Database, photographs and the application run in London. Email alerts are sent by Resend, which keeps message records in the United States.

  • Secure by design

    Every venue is walled off by the database itself, not just the app. Staff only ever see their own venue.

  • Built for hospitality

    Fridge limits, cooling times, allergens, licensing logs and the inspector’s questions, built in from day one.

  • Audit-ready records

    Every entry carries the database’s time and a name. Corrections sit beside the original. Nothing disappears.

How often OpsLog checks for failed readings and emails the managers.
15 min
Allergens in the matrix, contains and may contain.
14
A day per site, plus a one-off setup fee.
£1.64
Built for CookSafe, and for SFBB across the rest of the UK.
Scotland first

The problem

Every venue carries more compliance than one person can hold in their head.

Temperatures, deliveries, cleaning, allergens, certificates, licences: none of them hard on its own, all of them yours to prove on the day somebody asks.

  • Paper records

    Filled in late, or lost with the folder.

  • Missing documents

    The one you need is never where it should be.

  • Expiring certificates

    Lapsed weeks ago, noticed when somebody asks.

  • Forgotten checks

    A blank line on the busiest day of the week.

  • Staff accountability

    Initials that could belong to anyone.

  • Inspection preparation

    Three evenings in the office, digging through folders.

  • Multiple locations

    Three sites, three versions of the truth.

  • Compliance stress

    Carried home in one manager’s head.

The checks were never the problem. Keeping hold of all of them, every day, was. That is what OpsLog is for.

Paper logs disappear.

Folders go missing. Sheets get filled in at the end of the week. And on the day it matters, nobody can show when a reading was really taken, or who took it.

Digital records create accountability.

Every entry in OpsLog has a name against it, a time from the database, and nothing written over it.

  • A reading written at 4pm for a 7am check.Timed by the database the moment it is saved.
  • Initials, or a gap where they should be.A name against every entry.
  • Crossed out and written over.Corrections sit beside the original, never over it.

Kitchen, opening temperatures

Prep fridge

Thu 10 Sept

Reading
9.2°C, out of range
Recorded
07:19:42, by the database
Entered by
Tomasz K.
Corrective action
Stock moved to the walk-in, door seal replaced, re-probed at 3.4°C.
Photo
Time burned in, 07:21

Corrections sit beside this entry with the name of whoever made them. They never replace it.

The platform

What your venue has to prove, in one place.

Front of house, kitchen, compliance records, staff training and the inspector export, for one venue or a group. OpsLog replaces the paper, the spreadsheets and the records nobody can find when they are asked for.

  • Front of house

    Opening and closing checks for the floor, bar and toilets, kept apart from the kitchen’s.

  • Kitchen and food safety

    Fridge, cooking, cooling and reheating records, and nothing out of range saves without a corrective action.

  • Deliveries

    Temperature on arrival, accepted or sent back, with the record made at the back door.

  • Cleaning and deep clean

    Daily checks and a deep-clean schedule, area by area, with photos timed in the picture itself.

  • Allergens

    All fourteen for every dish, contains and may contain kept apart, and every change recorded.

  • Compliance Vault

    Risk assessments, fire safety records, licences and insurance in one private place, every version kept, with reminders before anything runs out.

  • Site logs and audits

    Pest control, waste transfer notes and licensing with next-due dates, plus the manager’s monthly walk-round.

  • Inspector export

    Pick the site and the period and hand over one document, failed readings first with what was done.

  • Alerts to managers

    A failed reading emails the managers, usually within fifteen minutes. Staff are never emailed.

  • Database-timed audit trail

    Every entry carries the moment the database recorded it. Corrections sit beside the original, and nothing is deleted.

  • Multi-site view

    Every site side by side on one account and one invoice, while staff only ever see their own venue.

See it running on your own venue. A demo takes about twenty minutes.

Book a demoSee pricing

Front of house operations

Open and close the same way, every day, whoever is on shift.

Your front-of-house lists, written the way your venue runs and ticked on the phones your team already carry. Every tick carries a name and a time, so you can see at a glance what is done and what is still waiting.

  • Opening and closing procedures. The same steps in the same order, whoever is on shift.
  • Customer areas and toilets. Checked on the schedule your venue sets, not when somebody remembers.
  • Cleaning schedules and deep cleans. Daily checks, and the area-by-area deep clean with photos that carry the time in the picture itself.
  • The manager’s walk-round. An audit against your own list, whenever you choose. Pass, minor, major or not applicable, and locked once finished.
  • Incidents and issues. Raised with a reference number, who raised it and how it was put right, so nothing is lost between shifts.
  • Service standards as checklists. Written by the venue itself, and changed by the venue whenever service changes.

Kitchen and front of house always keep separate lists. The floor team never scrolls past the fridges to find the toilets, and the chef’s list stays the chef’s.

Kitchen safety & HACCP

Know the moment food safety drifts, and prove what was done about it.

Every fridge, freezer and hot hold has its own limit, and a reading outside it will not save until someone writes what they did about it. The reading, the action, the name and the time stay together, so the inspector's first question is already answered.

  1. Flag raised

    The moment the reading is saved.

  2. Corrective action

    Written first, or it will not save.

  3. Managers emailed

    Usually within fifteen minutes. Staff never are.

  • Temperature monitoring

    Every fridge, freezer and hot hold has its own limit and its own history, so a slow drift is there to see before it becomes a failed reading.

  • Cooking, cooling, reheating

    Core temperatures on cooking, cooling to 8°C within 90 minutes and reheating to 82°C, each recorded against the dish with a name and a time.

  • Deliveries and rejections

    Temperature on arrival, accepted or sent back with the reason, so a bad delivery is evidence rather than an argument.

  • Cleaning and deep clean

    Daily cleaning and the deep-clean schedule, area by area, with photos that carry the date and time in the image, so clean is shown, not claimed.

  • Allergen matrix

    All fourteen allergens for every dish, contains kept apart from may contain, and every change recorded, so what the floor tells a guest is what the kitchen wrote down.

  • Corrective actions

    A failed reading cannot be saved without one, so there is never a red number in the record with nothing written beside it.

Issues, tracked from the moment they happen.

A failed reading is a flag the instant it is saved. It will not go into the record without a corrective action, the manager usually hears within fifteen minutes, and anything that needs putting right is closed with a note saying how.

The issue, as the record keeps it

Reference
ISS-2026-0142
Status
Resolved, 11:20
Raised
07:19, from the prep fridge reading by Tomasz K.
Resolved by
Laura M.
Resolution note
Door seal replaced. Holding 3.2°C at 11:15. Stock back in the prep fridge.

  1. 1. Flag raised07:19

    Prep fridge 9.2°C, outside 0 to 5°C

    Raised the moment Tomasz K. saved the reading.

  2. 2. Corrective action07:21

    Stock moved, door seal replaced

    Written before the reading would save, then re-probed at 3.4°C.

  3. 3. Manager alerted07:30

    Laura M. is emailed

    “Out of range at Marram Leith”, with the reading and who took it.

  4. 4. Resolved11:20

    ISS-2026-0142, prep fridge door seal

    Resolved by Laura M. with a note: seal replaced, holding 3.2°C.

A checklist library built for hospitality.

Start from these, then change anything to suit how your venue really runs. Kitchen and front of house always keep separate lists.

  • Fridge and freezer temperatures

    Opening and closing lists built from the units you name.

  • Cooking and hot holding

    Core temperatures recorded against their limits.

  • Cooling

    Down to 8°C within 90 minutes, or a corrective action.

  • Reheating

    To 82°C, the Scottish standard.

  • Deliveries

    Temperature on arrival, dates and packaging, accepted or turned away.

  • Allergen matrix

    All fourteen, contains and may contain, every change recorded.

Plus health and safety, training records, site logs and your own monthly audit.

Compliance records

When an inspector asks for proof, it is already organised.

The evidence a venue is asked for, kept together: risk assessments, fire safety records, licences, insurance and supplier documents in the Compliance Vault, with staff certificates, site logs, audits and your imported history beside them. Every one carries a name and the time the database recorded it.

  • Nothing lives in a folder or an inbox.

    Risk assessments, COSHH, licences and insurance sit in the vault against the premises they belong to, with every version kept and every look at them recorded.

  • Every record has a name and a database time.

    Who entered it and the moment the database recorded it, not the phone’s clock. Corrections sit beside the original.

  • Next-due dates, so nothing lapses quietly.

    Pest control visits, waste carriers, licensing follow-ups and certificates each carry a date, and anything overdue or expired is highlighted.

  • Your history comes with you.

    Spreadsheets and typed-up paper logs come in with the original file attached, labelled imported and kept apart from witnessed records.

Staff training & certificates

Every certificate, every person, and the date it runs out.

Certificates and training files are kept against each person, and a photo of the paper one is fine. Each file carries its expiry date, with expired ones highlighted, so when an inspector asks for someone's Level 2 it is a tap, not a drawer.

  1. The inspector asks

    “Can I see their Level 2?”

  2. Tap the name

    Every file for that person, with the date it runs out.

  3. Open the certificate

    The PDF or the photo, on the phone in your hand.

  • Evidence for an inspector

    Training has its own section in the inspector export, beside the temperatures and the allergen matrix, and the certificate itself is a tap away in the app.

  • Expiry tracked per certificate

    Each file carries its own expiry date, if it has one. Expired ones are highlighted in the list, and every certificate prints in the Training section of the export.

  • Held by the venue, not a phone

    Staff upload their own certificates and see only their own; managers see the whole team. The files sit in the venue’s account, not on anyone’s phone.

An audit trail nobody can rewrite.

Every entry, correction and signature is kept in order, with who did it and when the database recorded it. An inspector sees what happened, not a tidied-up version of it.

  1. 07:14

    Walk-in fridge, 3.1°C

    Entered by Tomasz K. The time comes from the database, not the phone.

  2. 07:19

    Prep fridge, 9.2°C

    Out of range. A flag is raised the moment it is saved.

  3. 07:21

    Corrective action recorded

    Stock moved, door seal replaced. A photograph is attached, with the time burned into it.

  4. 10:05

    Under-counter 2 corrected by Laura M.

    Entered as 36, corrected to 3.6. The original stays on the record beside the correction.

  5. 11:20

    ISS-2026-0142 resolved

    Laura M. closed it with a note saying what was done. Nothing was deleted to make it go away.

  6. 23:40

    Day signed off by Laura M.

    Locked. Nothing recorded on Thursday can be changed after this.

Inspection day

An inspector arrives. You are ready.

Every reading, delivery and certificate is already in one place, with a name and a time against each, so the records they ask for come out as one document.

Before

Searching folders. Calling managers. Opening spreadsheets.

After

Pick the site and the period. One document comes out, failed readings first.

OpsLogRecords for an inspector

Food safety records

Marram Leith

1 June to 31 August 2026

One premises
Days covered
92
Checks recorded
4,318
Out of range
11
All resolved
Yes

Contents

  1. 1Out of range and what was done
  2. 2Deliveries
  3. 3Cooking, cooling and reheating
  4. 4Allergen matrix
  5. 5Training
  6. 6Pest control, waste and licensing
  7. 7Day by day

Built from the records as kept. Imported history stays labelled as imported.

Print or save as PDF
  1. 01

    Pick the site and the period they ask for.

  2. 02

    One document per premises, failed readings first, each with what was done.

  3. 03

    Print it or save it as a PDF, and hand over the tablet.

Be ready before anyone arrives. Set up on site with your team.

Book a demoHow records are kept

Multi-site groups

Every site, side by side. Every standard, the same.

See what every venue has done today, what is still open and whether the day is signed off, on one screen. The same checklist can run at every site, or one site can have its own.

  • Every venue on one screen.

    Checklists done, open flags and whether the day is signed off, side by side. The site that needs a call stands out without anyone having to ring you.

  • Staff only ever see their own venue.

    Roles for owners, managers and staff. Tomasz K. at Marram Leith never sees Marram Glasgow, and the wall is the database itself, not a setting someone could forget.

  • One standard, or one per site.

    A checklist can belong to every site or to one of them. The group’s closing list runs in every kitchen; a cellar check that only Marram Stockbridge needs stays there.

  • One export per premises. One invoice for the group.

    An inspection is of one premises, so each site has its own document with its failed readings first. The group has one account, one invoice and as many staff logins as it needs.

One account and one invoice for the group. See pricing

Who it is for

Four moments from an ordinary week.

And the record each one leaves behind.

  • Tuesday, 15:10

    Marram Leith

    A stock pot comes off the heat

    Tomasz K. probes the chicken stock at 63°C and again at 7°C, eighty minutes later. The record shows it reached 8°C inside the ninety-minute limit, under his name.

  • Thursday, 11:40

    Marram Leith

    A delivery arrives at 9°C

    Probed at the door against a limit of 8°C and rejected there and then. The supplier, the reading and the reason sit in the record under the name of whoever took it.

  • Monday, 09:00

    Marram Leith

    A new starter’s first morning

    Laura M. adds a login from her phone. Dev R. photographs his Level 2 certificate, and the date it runs out sits against his name, ready for an inspector.

  • Any morning, after 07:00

    Every site

    The owner’s morning digest

    Priya S. reads one email per site before anyone is in: yesterday’s checklists, anything out of range and whether it was put right, and who signed the day off.

Marram and everyone in it are invented. Everything on these screens is something OpsLog does today.

Know what happened, who did it, and when. For every site.

Set up on site with your team. Live the same day.

Book a demoSee pricing
  1. 1

    We walk the venue with you

    Kitchen, floor, bar and office. Checklists built around how each shift really runs.

  2. 2

    Your team learns it on shift

    About ten minutes, on the phones they already carry.

  3. 3

    You change it yourself

    Add, edit and reorder anything, for one site or all of them.

Pricing

One simple price. Unlimited staff.

No packages, no per-user fees, nothing held back for a higher tier. Every member of the team gets access.

  • Per siteAnnual licence
    £600a year

    £1.64 a day, however many people use it.

    Plus a one-off setup fee, quoted after we have seen your venue.

    • Unlimited staff logins
    • Kitchen, front of house and bar
    • Email alerts and a morning digest
    • Audits and the checklist library
    • Training records and site logs
    • Inspector export whenever you need it
    • Your history imported at no extra cost
    Book a demo
  • For groupsFrom two sites

    Quoted for your group.

    Tell us how many venues you run and how. The price comes back for the group, not as a list of add-ons.

    • Every site on one account and one invoice
    • Every site side by side
    • Staff only ever see their own venue
    • Checklists set per site or for all of them
    • An inspector export per premises
    MarramOne invoice
    • Marram Leith
    • Marram Stockbridge
    • Marram Glasgow

    Three site licences. Staff at each venue see only their own.

    Ask for a group quote

The setup fee covers

  1. 1We walk the venue with you
  2. 2Your checklists built
  3. 3Your history imported

Your records stay yours, and stay exportable, if you ever leave.

Book a demo.

Tell us about your venue and we will come back with a straight answer about whether OpsLog fits, and what it would cost.

  • We walk the whole venue with you
  • Your team learns it in about ten minutes
  • A reply from a person, usually within one working day

Step 1 of 4

Tell us about the business

How many sites?

Four questions, about thirty seconds. We reply ourselves — no mailing list, no automated follow-ups.