Industry · Food and Beverage

From delivery to the plate.

Every order sets off a chain that usually lives in several systems. ocapii keeps it in one: the till, the kitchen board, digital HACCP and live stock, all running off the same tap. By the end of service, the record has written itself.

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Digital HACCPLive checks + evidence
TemperatureManual, probe + sensor data
Allergen + productOne place for critical info
Single + multi-siteKitchen, outlet + group
Food Checklists Order confirmed App Screens Mobile- checklist digital hccap Kitchen Fulfilment Kitchen (5)
Food and beverage

Start with the job in front of you.

Safety and Compliance

Every check, every shift, with the proof.

Opening checks, HACCP, cleaning, probe readings and goods-in run on a phone. A failed check becomes a corrective action with a named owner, and the record is ready for an inspection without anyone rewriting a log.

Kitchen opening checks
0%
0 of 4 answered
1
Walk-in chiller reading 5°C or below? Required
Check the display and confirm the reading.
2
All ready-to-eat items within their use-by date? Required
Check labels on cooked and prepared food.
3
Hand-wash basin stocked with soap and paper towels?
Every basin in the kitchen and pot wash.
Corrective action required Required
Action taken or planned
Describe the corrective action…
Due date…
Assign to…
Add photo evidence
4
Probe thermometer check reading Required
Boiling water should read 99–101°C.
Enter the reading…
Stock check Stock count card
Production and Inventory

Stock, recipes and labels on one record.

Stock is tracked from delivery to expiry. Recipes carry their allergens and an indicative cost, labels print from the same data, and waste is logged with a reason and a value, so you can see what is being lost and why.

Commerce and Service

Take the order. The kitchen knows.

Payments, QR ordering and one menu connected to your recipes, stock and allergen data. Each order goes straight to the right station and every sale comes off stock. Change a price or mark a dish sold out, and it updates everywhere at once.

12:31●●● 100%
‹Table 6Dine in · 2 covers
2 × Spaghetti Carbonara£29.00MainsNo changes
1 × Bruschetta£6.50StartersNo changes
Total£35.50
Send to kitchen
app.ocapii.com/boards/pass-hot
Kitchen BoardPass Hot
Table 60mORD-0001182 × Spaghetti Carbonara · 1 × Bruschetta
Table 113mORD-0001191 × Margherita Pizza
Table 36mORD-0001142 × Tiramisu
Table 6 cooked and platedTapReady ✓︎
Cancel
Send to passSend to pass
12:44●●● 100%
◎︎OCAPIInowFood ready, Table 62 × Spaghetti Carbonara, 1 × Bruschetta are waiting at the pass.
Ready to collect
Table 60mPass HotORD-000118
Table 113mPass HotORD-000119
Collected
13:20●●● 100%
‹Table 6 billTab open · 2 covers
Total£35.50
÷Split bill
÷Split bill2 ways · £17.75 each
▣︎Scan membership
▣︎Scan membershipGold member · 10% off
+Add tip
+Add tip10% · £3.20
Tender *
Bluetooth card reader
Tap to Pay
Take paymentTake payment
app.ocapii.com/reports/commerce
Commerce ReportToday
££2,184Sales
◷︎64Orders
!4mAvg wait at pass
Ask MiraWhich tables waited longest at the pass?
MTable 3 waited 6 minutes for desserts at 12:44, the longest today. Cold pass items averaged 2 minutes longer than hot.SEE DETAILCommerce report, today
See it in action

Watch an order move through the kitchen.

Short animated walkthroughs, one part of the operation at a time. Each clip follows a real task from the moment it starts to the record it leaves behind.

Cold room temperature monitoring Temperature reading
Energy and Environmental Monitoring

Every fridge, watched all night.

Sensors read fridges, freezers, cold rooms and hot-hold units around the clock, and track energy down to the circuit. When a reading drifts or equipment runs when it shouldn't, the right person is told while there is still time to act.

Built for food and beverage

Everything a kitchen runs on.

Allergens and special diets

Allergen information held centrally against each product and dish, and in front of the team when it matters.

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Probe logging and cook-chill

A paired Bluetooth probe sends each reading straight to the record. No transcription, no filling it in later.

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Cleaning checks

Daily, weekly and deep-clean tasks on a schedule, with an owner and photo evidence where you ask for it.

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Kitchen production and fulfilment

Orders flow to kitchen and bar boards and the pass, so every station knows what to make next.

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Menu management

One menu linked to recipes, stock and allergens. Change a price or mark a dish sold out and it updates everywhere.

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Rotas and clocking in

Build rotas around service, and record who clocked in and when on the same platform.

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Mira

Ask what happened during service.

Mira answers from your own checks, readings and records: which fridge went out of range, who logged the probe reading, what the allergen sheet says for today's special. It shows where each answer came from and says when it does not have one.

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Technology suites

More ways to use ocapii

Engineer completing a work order

Assets and Maintenance

Fewer missed repairs and clearer equipment costs.

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Kitchen team at work

Workforce Management

Manage rotas, attendance, leave and hours.

Explore the suite →
Performance dashboard

Finance and Performance

See budgets, actuals and site and group performance.

Explore the suite →
FAQ

Questions about food and beverage operations

No. HACCP workflows are one part of it. The same platform also connects the till, temperature monitoring, allergen records, stock, expiry, waste, documents, corrective actions, dashboards and Mira.

Yes. Food safety evidence sits in one place: timestamped checks, completion status, corrective actions and exportable records. It supports readiness, but it does not replace qualified food safety judgement or regulatory requirements.

Yes. Manual checks, probe records and IoT sensors feed the same record, so a reading out of range can raise an alert, a task and a report.

Yes. Product, menu and allergen information is held centrally, linked to documents and workflows, and reviewed when changes happen.

Yes. Product records, stock movements, expiry alerts, waste logs and reporting are supported where configured.

No. Each technology suite works on its own. Most food businesses start with Safety and Compliance, Production and Inventory, and Commerce and Service, then add others on the same platform later.

Yes. Site teams get simple workflows, and leaders see overdue checks, open alerts, corrective actions and trends across every location.

Yes. Checks, photos, comments, issue reporting and task completion are all built for a phone.

Yes. Mira answers questions about your documents, policies and operational data in plain language, shows where the answer came from, and leaves the decision with a person.

See an order become a record.

Walk through a service on your own kind of site: the order, the kitchen board, the checks and the stock, in one place.

Book a walkthrough Talk to the team