Find out how real-world food businesses like yours leverage Safe Food Pro's power to ensure they protect their customers and their brand.
The legendary Gerhard Zitzenbacher talks food safety compliance with Roger Harris
Ryman chose Safe Food Pro for its ‘out of the box’ solution and it’s ease of use. Safe Food Pro immediately gave Ryman oversight across the group.
Cater Plus run over 52 sites / 250 Staff across New Zealand. Cater Plus, a fast paced and growing business needs a solution for managing complex food safety compliance across its many sites. A complete compliance solution for food safety and health and safety was required, and Safe Food Pro was that solution. Cater Plus demands a reporting solution to deal with complex multi-site kitchens with the flexibility to tailor a solution that was fit for purpose in every case. Safe Food Pro gave them the power to do exactly that.
Jono Clarke discusses how Safe Food Pro has improved his food safety compliance.
Burger Wisconsin realised they needed a better food safety solution. This would give them the visibility required and a platform to further develop their food safety and operational compliance systems.
Lone Star needed a food safety solution that was fit for purpose, easy to set up and simple to use. Safe Food Pro to the rescue!
With the summer sun comes the sprint to be fully prepared for what many hope will be a bumper season.
Jeremy Turner, owner of Cibo restaurant in Parnell. He started as a co-owner when it opened more than 25 years ago, and has been owner for around 18 years.
The NZ hospitality industry has seen some dramatic changes since lockdown, like the much anticipated opening of Commercial Bay in downtown Auckland city.
A quick trial of Safe Food Pro showed it was very intuitive to use. I would describe myself as having “intermediate level” computer skills and was able to get it up and running myself using the online tutorials and support provided by Sophie from the Safe Food Pro team.
Like many modern food businesses, Best Ugly Bagels aspire to have minimal impact on the environment.
“Everybody Eats exists because we waste around one-third of the food we produce, but at the same time 1 in 6 people in New Zealand don't have enough to eat.” He says.
Everybody Eats is a not-for-profit, pay-as-you-feel dining concept. It takes food that would otherwise go to waste and turns it into restaurant quality meals. Customers can pay whatever they like, even if it's nothing, for nutritious and freshly prepared food. The project aims to be part of solving three huge problems we have in NZ: food waste, food poverty, and social isolation. Everybody Eats is not a soup kitchen, it provides diners with a three-course meal served at shared tables, which encourages interaction with volunteers and other diners.
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