Our system watches critical systems and alerts management of any detected problems, while also providing live feedback of certain behaviors so problems can be averted.
Dry-labbing of food-safety checks is substantially reduced, testing processes are technologically monitored and recorded, and hand-washing is dramatically improved.
Improved practices, the reduction of dry-labbing, and the increase in handwashing substantial mitigates the risk of a food-borne pathogen outbreak. Moreover, the likelihood that staff cuts corners or forgets to perform certain food-safety checks is likewise reduced.
Sensor readings and status are presented through an easy-to-use, red light / green light, system that scales from large-scale geographically-dispersed locations to a single sensor.
Streamlined processes allow for labor to be reallocated to more productive tasks, while our advanced data analytics allow for equipment problems to be detected before a catastrophic failure results in food loss and high repair costs.
The focus on food-safety naturally brings food quality into the equation. By fine tuning practices and equipment, the rate at which cooked food products are completed within the quality band is increased.
An article authored by D6 Labs was published in Food Safety Magazine that discusses some specific customer case studies referencing how new technology from D6 Labs makes restaurants safer and more efficient. The case studies include examples of handwashing compliance, obscure equipment malfunctions, and pencil-whipping. In each case, the specific situation, which was otherwise unknown to exist, was detected by D6 Labs’ technology and through such detection, was able to be remedied. The discussed real-life scenarios are informative for restaurant owners, restaurant managers, or restaurant supervisors who are responsible for food safety, food quality, M&R costs, or restaurant operations. [ Click Here ] to read the article.