The checks that have to be recorded
Temperature logs, delivery checks, cleaning rotas, a supplier who short-shipped again. Most of it gets done and none of it gets written down - until an inspection asks, or a shift changes and nobody knows what was missed.
For a restaurant or commercial kitchen, Bosun creates and tracks the work that keeps a place compliant and running - the checks that come round every day appear on their own: temperature and delivery checks, cleaning, stock and supplier problems, and the handover between shifts. Staff report in their own words on WhatsApp; each confirmation is stored with who said it and when, so there is a record when somebody asks for one.
- Typical departments
- Kitchen, front of house, deliveries
- Recorded
- Who confirmed it, and when
- Answers from
- Your own food safety procedures
- Chases
- Checks that have not been confirmed
- Starter content
- A restaurant set, ready to edit
The jobs a kitchen runs on
Daily checks
Temperatures, deliveries, cleaning. Confirmed in a message, recorded with the time and the name.
Supplier problems
"Short on the chicken again" becomes a tracked job, and a pattern you can see in the weekly review.
A photo as the record
Send a picture of the delivery, the reading or the short-shipped case and it is attached to that job. When somebody asks for evidence later, it is on the job rather than in a chat nobody can find.
Shift handovers
What the last shift left unfinished, on the screen rather than in somebody's memory.
Maintenance
The walk-in that is not holding temperature, chased until an engineer has actually been.
Procedure questions
"How long can this be out?" answered from your own food safety document, quoted exactly.
Who is on what
Prep, sections and deliveries split by person, so a gap is visible before service.
Yesterday's checks
- Morning temperatures
- Confirmed 07:12
- Delivery check
- Confirmed 09:40
- Walk-in reading
- Not confirmed
- Close-down clean
- Confirmed 23:05
- Owner told about the gap
- Yes
It is a record, not a compliance system
Bosun records that somebody confirmed a check, in their own words, with a timestamp and a name, and it chases the checks nobody confirmed. That is genuinely useful, and for many kitchens it is more than currently exists.
It is not a certified food safety management system, it does not read a probe, and it will not satisfy a requirement for a specific statutory format on its own. If your local regime demands a particular logbook, keep it - and use this to make sure the log actually gets filled in.
- Records who confirmed a check and when, in their words
- Chases the confirmations that did not arrive
- Answers from your own written food safety procedures
- Does not read probes, and does not replace a statutory logbook
- Does not certify anything - it records what your staff reported
From nothing to running, in about a week
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1
We talk for an hour
How your kitchen is divided, who does what, and the three things that get dropped most often.
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2
We install and connect it
Your server, your WhatsApp number, your AI account, your domain. On your accounts, with the passwords handed to you.
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3
We load your procedures
Whatever you already have written, converted and indexed. Whatever you do not, we start from a template for your trade.
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4
You send one message
Your team gets told the number exists and what to send it. There is no training session, because there is nothing to teach.
Built for busy teams
On this page
Does it replace our HACCP paperwork?
No. Treat it as the thing that makes sure the paperwork gets done and gives you a searchable record of who said what. If your inspector requires a specific format, keep using it.
Will kitchen staff use WhatsApp mid-service?
Not mid-service, and they should not. The realistic pattern is a message before service and one at close-down - which is exactly when the checks happen anyway.
Can I set up checks that repeat every day?
Yes. Describe the check once - what it is, how often, what time, who it belongs to - and the job appears on its own every day, or on the weekdays, or once a week or month. From the moment it appears it is an ordinary job: chased if it goes past its time, and visible on the owner's briefing if nobody confirms it. See <a href="/features/recurring-work/">recurring work</a>.