Terms that come up every day.

HACCP (Hazard Analysis and Critical Control Points) is a self-monitoring concept used in food production. It identifies critical points such as temperatures, hygiene and pest control, and requires businesses to document those points systematically.

A daily report summarises at the end of a shift which tasks were completed, where anomalies occurred and what key figures a location hit that day. In gastrotodo the report is generated automatically and emailed to management.

Kiosk mode is an operating mode for shared team tablets in the kitchen, at the counter or in the storage area. Team members pick their name from a list and work without an individual login — ideal for shift rotation and casual staff.

A multi-site comparison places completion rates, HACCP gap rates and shift KPIs of several locations side by side. Franchise principals and area managers can see at a glance where routines run cleanly and where follow-up is needed.

A recurring task is a task that automatically reappears on a fixed pattern — daily, weekly, on opening days or on a custom rhythm (e.g. every 3 days). It replaces the hand-written clipboard routines of a shift.

The briefing under § 43 of the German Infection Protection Act is mandatory for everyone handling food in hospitality. It must take place on hire and be repeated annually by the business — gastrotodo documents the confirmation digitally.

A cleaning record documents which surfaces, devices or rooms were cleaned, when and by whom. It is part of HACCP self-monitoring and must be available at inspections.

CIP describes the ongoing improvement of routines in hospitality and retail — small adjustments to checklists, instructions and shift plans instead of rare big projects. gastrotodo makes any process change available team-wide within seconds.