Temperature sensors for local Chicago eatery

 

 

 

 

 

 

 

"Since adding these sensors, we've been able to prevent at least 2 bad surprises. The feeling of coming in the restaurant in the morning to open and seeing that the fridge has been left open or that the fridge quit working sometime the night before is a heart sinking feeling because you know these things happened and there isn't much you can do, yet there you are, throwing hundreds or thousands of dollars of food in the trash."

- Angel M., Co-owner

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Hot Dogs and Sensors

It may not seem like much but how much or valuable can hot dogs and sausages be in a fridge for a restaurant who's name pretty much says that?

For Windy City Red Hots, losing these precious meats isn't just losing inventory, it's losing the opportunity to serve hungry homesick patrons and fellow Chicagoans. Depending on timing replacement food can be the same day or next week.

Restaurant equipment failure or simple human error of forgetting to close the fridge door can cost a shop significant inventory and/or revenue loss. These losses can be prevented or minimized by adding temperature sensors that will send an alert when the fridge has reached a specific temperature allowing you to take action where you are.

"Since adding these sensors, we've been able to prevent at least 2 bad surprises. The feeling of coming in the restaurant in the morning to open and seeing that the fridge has been left open or that the fridge quit working sometime the night before is gut wrenching for a chef, kitchen manager and the owner. It's a heart sinking feeling because you know these things happened and there isn't so much you can do, yet there you are, throwing thousands of dollars of food in the trash." says Angel Miranda, Co-owner.

The sensors and monitoring fees are a fraction of the cost of the lost of inventory and loss of revenue opportunity. The alerts are configurable, so you can choose to get an alert when the equipment reaches a specific temperature and when temps are rising.  In addition to knowing when things occur, you have the ability to view and download the information.  Having the historical information comes in handy for the Health Inspector as well as knowing how long the equipment was in the danger zone.  This allows you to make better decisions on what to do with your food.

In some cases, you don't need to throw anything out, but when you come in to a fridge that is higher than what it should be, in the past,  you aren't sure exactly how long it's been in that temperature and you are blindly making a decision to throw out your food or keep them because they smell and look OK. This solution takes a lot of the guesswork out.

 

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