Catering compliance software built for moving kitchens

Catering is harder to keep compliant than a fixed-site restaurant — and the rules don't care. A catering business might run a production kitchen in Brighton on a Tuesday, an awards dinner for 400 in Mayfair on Wednesday, three corporate breakfasts in canary docks on Thursday and a wedding in Sussex on Saturday. Each of those is, in food safety terms, a temporary kitchen. Each one needs temperature monitoring, allergen confirmation, equipment checks and a defensible audit trail.

Trying to run that on paper is brutal. Sheets go missing in transport boxes. Temperature checks taken in the back of a van at 6am rarely make it onto the official log. Allergen confirmations are done verbally with the venue manager and never written down. And because the production unit, the van and the venue all have their own sheets, there's no single record showing the food's journey from raw delivery to plated service — which is exactly what an EHO or a client incident investigation will ask for.

The result is that even well-run catering businesses fall short on documentation, not practice. The food is safe; the paperwork isn't there to prove it.

Catering compliance software changes the economics of running a catering business in two specific ways. First, it removes the Sunday-night admin tax that comes with reconciling paper records from multiple events. Second, it makes high-value corporate and hotel work materially easier to win, because the compliance side of a tender stops being a scramble for evidence and starts being a competitive advantage.

LogYou.app is built specifically for that. Each event is set up as its own site (or sub-site under a parent business), with its own staff, its own check routines and its own records. Pre-event briefings cover menu, allergens, equipment, fire safety and staffing, and are signed off before the team leaves the production unit. On-site, staff log transport temperatures, on-arrival cooked-core temperatures, hot-hold and serving temperatures from a phone — including in areas with poor signal, because everything works offline and syncs later.

After the event, the manager sees a complete record of the operation in one place: who was on-site, what was checked, what was served, any corrective actions and any client feedback. That record forms the basis of the next tender, the next insurance review and the next debrief with the chef team.

LogYou.app is structured around the way catering businesses actually operate, not around generic restaurant assumptions. The core building blocks are sites, events, staff and routines. A production unit is a site. A recurring monthly corporate breakfast is an event. A pop-up at a festival is a site that exists for two weeks and then archives itself with its full audit trail intact.

Staff can be assigned to sites permanently or to events ad hoc, which suits the realities of casual and agency staffing. New starters and per-event hires are prompted through the same briefings and checklists as permanent staff, which protects standards and reduces the risk of an allergen or hygiene incident from someone unfamiliar with the operation.

Beyond food safety and HACCP, the platform covers the wider compliance footprint catering businesses are asked about: fire safety checks for production units, risk assessments for venues with unfamiliar layouts, accident records, alcohol licensing logs for bar-serving catering and staff training records. All of that lives against the same business so a single export gives a complete compliance picture for any client, insurer or inspector.

Owner-operators and ops directors get a single estate-wide dashboard showing compliance across every site and event. Missed checks, overdue training and out-of-range temperatures push into one inbox. Weekly digests summarise the previous seven days across the business so head office spots trends — like a particular venue where temperatures repeatedly drift, or a particular dish where cooked-core readings are consistently borderline — before they become incidents.

Reporting is built for the audiences catering businesses actually report to: EHOs, corporate clients, venue compliance teams and insurers. A branded compliance PDF can be produced for any site or event in seconds, complete with the food business operator details, the relevant date range and the corrective-action history.

And because everything sits on encrypted cloud infrastructure with daily backups, there's no risk of losing a year of records to a stolen laptop or a flooded production unit — both of which catering businesses unfortunately deal with more often than they'd like.