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PreciTaste

Checklists

Opening, line and closing lists your crew completes on the line, with photos, scores and one report across every store.

Why choose us

Every list completed. Every store visible.

Checklists turns your opening, line and closing routines into guided lists the crew completes on the same tablet they run Prep and Production on. Photos prove the walk-in was closed right, every completed list is time-stamped, and every store's results land in one report, so the standard set at head office is the standard run on the line.

  • Proof, not pencil marks

    Photos, yes/no answers, ratings and notes are recorded with the list. Audit-ready without a binder.

  • Built for the line

    Big targets, a due time, a progress bar and save-and-resume. Crews finish lists between orders, in their language.

  • One report across every store

    Completion, on-time and exception rates by market, region and store, with a heatmap that shows which step slips where.

Closing checklist on the kitchen tablet: five of eight questions answered, with a walk-in photo, a yes answer and a five-star line rating

How it works

From the standard to the store, and back.

  1. Build the list

    Checkbox, yes/no, photo, rating and temperature questions, with required items and notes.

  2. Set the due time

    Opening, line check or closing: give each list a due time, as your stores need it.

  3. Complete on the line

    The crew works through it on the kitchen tablet; progress saves as they go.

  4. Review every store

    Completion, on-time and exception rates roll up by market, region and location.

  5. Fix the step that slips

    The compliance heatmap shows which question fails in which store, and exceptions can send an email alert, so coaching lands where it is needed.

Corporate Report

The report your district manager has been asking for.

Checklists is a tab in the same dashboard as Forecast, Prep, Production and Product Ordering. Pick a date range, a market, region or store, one list or all of them.

  • Completion, on-time and exception rates

    Three numbers for the whole estate, or for any market, region or store.

  • Group ranking

    Every market, region or location ranked by completion, so the gap is obvious.

  • Compliance heatmap

    One row per group, one column per question: see which step slips in which store.

Checklists Corporate Report in the PreciTaste dashboard: completion, on-time and exception rates, a group ranking by completion and a compliance heatmap by question

Examples

Lists operators run, by concept.

  • QSR

    The same line check at every unit, every daypart.

    • Line checks between dayparts
    • Hold temperatures
    • Closing breakdown and sanitising
    PreciTaste for QSR
  • Fast casual & makeline

    A line that looks the same at open and at close.

    • Opening line build
    • Pan rotation
    • Closing walk
    PreciTaste for fast casual
  • Donut, coffee & bakery

    Fresh cases, documented bake-offs and cooling.

    • Case and display checks
    • Bake-off
    • Cooling logs
    PreciTaste for donut & coffee
  • C-store foodservice

    Hot food held right, around the clock.

    • Hot-hold temperatures
    • Roller-grill temperatures
    • Foodservice closing
    PreciTaste for c-stores

FAQ

Questions about Checklists.

What question types can a checklist include?

Checkbox, yes/no, photo (one or several per question), a one-to-five-star rating and temperature. Any question can carry a note, and any question can be marked required.

Can crews complete lists on the same tablet as Prep?

Yes. Checklists runs in the same PreciTaste app as Prep and Production, on the same kitchen tablet. There is no second app for the crew to learn.

What does the Corporate Report show?

Completion rate, on-time completion rate and exception rate for a date range you choose, grouped by market, region or location, for one list or all lists. A group ranking and a compliance heatmap show which question slips in which store.

Does it help with health inspections?

Yes. Completed lists are records of what was checked and when, and they can be exported with their photos. Temperature questions cover the hold and cooling checks inspectors ask about (FDA Food Code: cold food at 41 °F or below, hot food at 135 °F or above).

Is it available in other languages?

Yes. Lists run in the crew's language, and any language can be added.

Does it work for c-stores, bakeries and donut shops?

Yes. You build the lists, so they fit any concept: hot-hold checks in a c-store, cooling logs in a bakery, case checks in a donut shop, line checks in a QSR.

Part of one system

Integrated tools.

Modules automatically integrated into the solution.

Complementary tools

Modules that can be added to the solution for enhanced optimization.

Run every store like your best one.

See how Checklists, Prep and Production run on one tablet.

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