Food safety for restaurant groups and franchises

Every kitchen in the group, one screen, tonight

A group’s food safety is only as good as its weakest site on its worst day, and with paper diaries head office finds out which site that was at the next inspection. Hubl gives every kitchen the same checks, the same allergen matrix and the same corrective actions, and shows the operations team all of it live. Orbit, Hubl’s AI assistant, gives every site the same answer, from the same records.

Used by restaurant groups including Thai Square across 8 sites

Hubl multi-site overview dashboard showing compliance across eight sites

The problems that only exist at group size

A single restaurant has a food safety problem or it does not. A group has a distribution of them, and the paperwork that would tell you where is sitting in twelve different kitchens in twelve different hands.

1 Every site is rated on its own

The Food Hygiene Rating is per premises. A group with eleven 5s and one 2 has a 2 on the FSA website next to its brand name, and that is the one the local paper and the delivery apps will show.

2 The same menu, twelve versions of the truth

Head office changes a supplier or a recipe; three sites update the allergen sheet, five mean to, four never hear. Until every site works from one live record, the matrix is wrong somewhere in the group every week.

3 Due diligence you cannot evidence

If something goes wrong, the defence is that the business took all reasonable precautions and exercised all due diligence. For a group, that means being able to show the checks were done at that site, on that day, by that person. Paper in a cupboard 80 miles away rarely does.

What inspectors, auditors and your own board will ask for

Groups are inspected one kitchen at a time, but they are judged, insured and bought as a whole. The records have to work at both levels.

  • ✓Consistency across sites. The same opening and closing checks, temperature checks and cleaning schedules in every kitchen, with the local differences deliberate rather than accidental. An officer who has seen one of your sites will compare it with the next.
  • ✓Allergen information that matches the menu everywhere. One matrix, updated centrally, visible at every pass and every till, with a record of who changed what and when. Franchise brands are held to this hardest because customers assume the menu is identical.
  • ✓Supplier approval and delivery records. Who is allowed to deliver what, to which sites, and evidence that deliveries were checked at the door. Central purchasing makes this easier to control and easier to get badly wrong at scale.
  • ✓Training and competence, per person, per site. Certificates, inductions and refreshers for a workforce that moves between sites and turns over quickly, kept with the business rather than the manager who hired them.
  • ✓Incidents, complaints and what you did about them. An allergic reaction, a foreign body, a customer illness claim: recorded, investigated and closed, with the corrective action visible to head office, not just to the site that had the problem.
  • ✓A Primary Authority partnership, if you have one. Groups trading across many council areas can partner with a single local authority for assured advice that other councils must respect. It only works if every site actually follows the agreed system, which is a records question.

How Hubl runs a group

Built once at head office, used on a phone in every kitchen, and reported back to the people responsible for all of them.

The group dashboard

Every site’s checks, temperature failures, open issues and completion rate on one screen, colour-coded, by region and by site. The area manager sees the kitchen that stopped doing its closing checks on Tuesday, on Tuesday. See the reporting dashboard. Running your own BI or estate systems? Hubl is built on an open API, so the same numbers can feed them — see integrations.

Checklists built centrally, pushed to every site

Design the opening, closing and service checks once, with the work instruction and the corrective action written into each step, and every kitchen gets them. Change a check and the change lands everywhere the same morning. See the digital diary.

One allergen matrix for the whole estate

Products and dishes tagged once, live at every site, with contains and may-contain kept separate and a full history of changes. When purchasing swaps a supplier, the matrix at every till is right before the next service. See allergen management.

Temperatures with the target built in

Fridges, freezers, cooking, hot holding and cooling checks with the right range for each, a prompt for corrective action when a reading fails, and the failures rolled up by site so a struggling unit shows itself. See temperature logs.

Documents, training and cases in one place

The food safety management system, supplier approvals, training certificates with expiry tracking, and incident cases from first report to close, all against the site they belong to and all visible from head office. See document storage.

Orbit, across the group

Hubl’s AI assistant answers from your own records: which sites missed checks this week, which dishes contain sesame, what the corrective action is when a walk-in reads 9°C. The same answer at every site, without a call to head office. Meet Orbit.

Hubl cold temperature checks due
Every site’s fridgesThe same checks, the same targets, in every kitchen in the estate.
Hubl allergen tagging for a new product
One matrix for the groupPurchasing changes a supplier; every site’s allergen record follows.
Hubl logging a cooking temperature
Cooking and hot-hold, probedFailures rolled up by site, so a struggling unit shows itself.
★★★★★

“Hubl helped us reduce the risk of human error, save time and money, and improve our compliance with the food safety regulations. We decided to use Hubl for all our other 7 sites, so that we can have a consistent and reliable system across our chain.”

Ami Rienjaroensuk, General Manager, Thai Square

Group and franchise food safety questions, answered

Does each site in a group get its own food hygiene rating?

Yes. Ratings are given per premises after each inspection, so a group of twelve has twelve ratings, each shown separately on the FSA website and the delivery apps. There is no group average and no way to carry a strong site’s rating to a weak one. In Wales and Northern Ireland each site must display its own sticker. The practical consequence is that the group’s reputation is set by its lowest-rated kitchen, which is why head office needs to see every kitchen’s records, not just the ones it visits.

Who is responsible for food safety in a franchise, the franchisor or the franchisee?

Legally, the food business operator for each site, which in most franchise models is the franchisee: they register the premises, they are inspected, and they carry the rating. In practice the franchisor sets the system the franchisee is contractually bound to follow, and both are exposed when it fails, one in law and one in reputation. A shared platform where the brand builds the checks and every franchisee’s records are visible is how both sides evidence their part.

What is a Primary Authority partnership, and should a restaurant group have one?

Primary Authority is a statutory scheme that lets a business trading across several council areas form a partnership with one local authority, which then provides assured advice on areas such as food hygiene that other councils must take into account when they inspect or consider enforcement. For a group it means consistent interpretation instead of twelve. The catch is that the advice is only worth having if every site follows the agreed procedures and can show it, which brings it back to records.

How do you keep allergen information consistent across a group?

Hold it once, centrally, against products and dishes rather than against sites, and let the sites read from that record instead of maintaining their own copies. Every menu change, supplier swap and recipe tweak then updates every site at the same moment, and the history shows who changed what. The failure pattern in groups is not a missing matrix, it is eleven matrices at eleven different ages. Our allergen matrix guide covers what the record needs to contain.

What does “due diligence” mean for a group’s records?

Under the Food Safety Act a business charged with an offence can defend itself by showing it took all reasonable precautions and exercised all due diligence to avoid it. For a group that is only credible with records that show the system existed, was followed at that site on that day, and that failures were dealt with. Timestamped checks against named people, corrective actions recorded with the problem, and an audit trail head office can produce are what turn a policy into a defence.

What is Orbit, and what does it add for a group?

Orbit is the AI assistant built into Hubl. It answers from the group’s own records, product data and safe methods rather than from the open internet, so every site asks one source: which dishes contain sesame since the supplier change, what the corrective action is for a failed walk-in, which sites missed checks this week. For a group it removes the phone call to head office and the twelve local interpretations of the same rule, and it gives the operations team a plain-English way to interrogate the group’s records without building a report. Meet Orbit.

CFS

Written by the Complete Food Safety team, the food safety consultants behind Hubl. We audit multi-site operators for a living and built Hubl to fix the thing we kept finding: good kitchens, inconsistent records, and a head office that could not see either.

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