// END-USER INSIGHT // potential spoilage due to fridge or freezer malfunctions , especially over weekends when the kitchen is not operating

• Uses Bluetooth food temperature probes ( connected to the Telsen app ) to ensure precise cooking , storage and reheating temperatures are maintained

• Provides in-app guidance and corrective actions to ensure safe food handling and minimise mishandling

• Creates customisable checklists for daily , weekly and monthly operational tasks , including health and safety audits , cleaning and fire checks , with employees receiving alerts when tasks are due

• Eliminates the need for paper-based processes and reports , simplifying compliance with health , safety and operational standards

Dean Kennett , Founder and Managing Director of Fooditude , said : “ Delivering an exceptional service and exceptional food to our clients is always our primary focus . But as we ’ ve grown , keeping those high standards while managing checklists , compliance and operations has naturally presented , which is why we ’ re delighted to be working with Telsen .

“ Telsen ’ s technology is going to automate so many important tasks . It will make us even more accurate in areas around food safety and quality , while also taking the strain away from managing audits , reports and standards . We ’ re already seeing the benefits and look forward to a long , successful partnership with the Telsen team .”

Joel Ross , Telsen ’ s General Manager , added : “ It ’ s great to be working with Fooditude – a brilliant business and the perfect example of how our technology can help in the food and drink and hospitality sectors . Optimising resources , improving efficiency and driving up standards , we exist to empower organisations like Fooditude , helping take care of important tasks in the background so they can focus on what they do best , which is delivering amazing , fresh meals to clients .”

Dean Kennett from Fooditude speaks to Intelligent SME . tech about the partnership :

Tell me more about how Fooditude started – what gap in the market did you see ?

In 2005 , Fooditude ( then Just Hospitality ) set out to redefine office catering in London . We saw a gap – a chance to deliver a better customer experience straight to office canteens . So , we boldly chose to cook everything off-site , from scratch , in a central kitchen . Back then , this made us mavericks , pitted against traditional catering models .

Our delivered catering model still stands out today , offering clients flexibility that fits perfectly with hybrid schedules and changing

IT WILL MAKE US EVEN MORE ACCURATE IN AREAS AROUND FOOD SAFETY AND QUALITY , WHILE ALSO TAKING THE STRAIN AWAY FROM MANAGING AUDITS , REPORTS AND STANDARDS .

Intelligent SME . tech

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