What we would do first

What changes

Warren Green · (347) 456-6453 · [email protected]

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Keep the A score in the window

The health inspector does not call ahead. An inspection score under 14 points earns the letter grade A. If the walk-in warms up at 2 AM, our sensor texts the chef at 40°F, before the box reaches 41°F. At 6:30 each morning we read every location's DOHMH, SLA, DOT and OATH records and send you what is due.

Send us a restaurant address See four sample locations

CoolersThe walk-in and reach-ins text the chef and the owner
AppsThe register and every delivery app share one menu and one sales report
PermitsEvery license, certificate and hood service tag flagged 60 days before it lapses

Cooks in white jackets and toques work a dim kitchen line, a row of white plates along the pass traced by ribbons of light in a long exposure — Specimen · read at 6:30 AM · 4 locations · 2 owed · 7 dated

What we install

The back-of-house jobs we run

Monitoring · walk-in and reach-ins

The walk-in automatically texts the chef

A sensor in each walk-in and reach-in reads the air temperature, the door and the compressor's run time every few minutes. It logs a reading every fifteen minutes. At 40°F or on a steady rise, it texts the chef and the owner. Nobody walks into a warm box at 7 AM. We keep each cooler's log by location.

Greenstar · specimen · 2:55 AM1234 Example Ave: walk-in 40°F and rising, compressor idle since 2:40 AM. Reach-in at the pass 38°F. Food limit 41°F.

Integration · delivery apps

86 it once on the register

Orders from every delivery app land in one queue. They share one sales report with the dining room. A menu change goes out once from the register. An item 86'd there comes off every app in the same step. The night's sales reconcile by channel, and nobody retypes a tablet's orders.

Integration · invoices and costing

Food cost by the dish

We read supplier invoices into ingredient costs and roll them up to each dish. When a supplier raises a price, the dish's margin shows it the week the invoice lands. The invoices also go into the accounting software you already use.

Monitoring · permits and inspections

We flag permits 60 days out

We watch each location's inspection results, letter grade, liquor license, outdoor dining license and summonses. We keep the inspection file current with the temperature logs, the Food Protection Certificate, the pest-control records and the grease records. We never hold your logins. Every filing and payment goes out in your name.

Greenstar · specimen · morning report

1234 Example Ave · QueensOct 16 · 6:30 AM

Service Oct 15 · 5:00–10:30 PM

dine-in covers123

delivery orders · 3 apps61

Average ticket time by station

grill11 min 40 s

sauté9 min 10 s

garde manger6 min 30 s

pass backed up8:10–8:40 PM

Coolers

walk-in overnight36°F

alert Oct 152:55 AM

start relay replaced4:05 PM

reach-in, pass38°F

re-inspectiondue, unannounced

liquor license expiresDec 30

Reporting · ticket times

Which station backed up the pass last night

We pull ticket times by station, covers by hour and dine-in against delivery from your register, kitchen display and delivery apps. The report shows where the line backs up and when to schedule the extra cook. It reaches two phones at 6:30 AM, before the first delivery. Nobody logs in to read it.

Average ticket time per station, every service
Labor planned against covers, by hour and by day of the week
Delivery sales reconciled against each app's payout every night

The walk-in

The night the compressor quit

When a walk-in fails at night, nobody is in the kitchen. A sensor in the box texts the chef at 40°F, before the box reaches the limit. Its log shows the recovery. Follow one specimen night.

Your walk-in sensor · reading at close1 / 5

Walk-in · reading at closeWI-1 · 1234 Example Ave · Oct 14, 11:52 PM

37°F at close with the door shut

Walk-in: 37°F · compressor cycling normally · door closed 11:40 PM
Reach-ins: Pass 38°F · garde manger 37°F · bar 36°F
Limit: 41°F for cold-held food, NYC Health Code and FDA Food Code · the sensor reads the air
Log: 96 readings today, every 15 minutes, per cooler · 90 days kept per location
Alerts to: The chef's phone and the owner's phone · at 40°F, or at a steady rise
Holding: Tomorrow's prep and the weekend's protein order, received Oct 14

The sensor logs the reading and the time every fifteen minutes.

Sensor history · 11 PM to 7 AMWI-1 · walk-in air temperature

The air ran over 41°F for thirty minutes

Diagnosis: with the door shut and the compressor silent, the box rose about a degree every five minutes. A bad gasket creeps up all night. A stopped compressor climbs this fast. The chef, ten minutes away, got the text at 2:55 and restarted the compressor from the panel at 3:12. It ran, which clears the compressor and points to the start relay or a dirty condenser coil. Product checked at 3:30 was at or below 41°F. Nothing was discarded.

Work order · openWO-0218 · your refrigeration vendor

Start relay and condenser at 1234 Example Ave

Unit: Walk-in WI-1 (holds the day's prep and the weekend protein order)
Vendor: Your refrigeration vendor · dispatched Oct 15, 7:40 AM
Suspected: Start relay; condenser coil to be cleaned; door gasket checked while there
Window: Oct 15, 2:30 to 4:30 PM · between lunch and dinner, never during service
Linked: Overnight trace attached · 2:55 AM alert · 3:12 AM restart
Meanwhile: Reading every 5 minutes until closed · alert at 39°F

Opened straight from the alert. The vendor sees the trace before the truck leaves, so the truck carries the relay.

Work order · closedWO-0218 · closed Oct 15, 4:05 PM

36°F and flat since the relay was replaced

Parts: Start relay replaced · condenser coil cleaned · gasket inspected, fine
Sensor: 36°F at 4:05 PM · cycling normally through the night that followed
Product: Nothing discarded: the air above 41°F for 30 minutes, product checked at 3:30 AM at or below 41°F, both logged with the recovery
Photos: 2 attached, 3:50 PM, the new relay and the clean coil
Invoice: Attached to the work order and the location; the coil cleaning goes on the quarterly schedule

The location's file keeps the time of the rise, the alert, the repair and the flat line after it.

Inspection file · exportedexported Oct 16, 6:30 AM · with the morning report

The night's log goes into the inspection file

Exported: Temperature log, every cooler, last 90 days, the 2:55 AM rise and the recovery marked
Filed with: The Food Protection Certificate, the pest-control log, the grease records, the last inspection worksheet
Service: 123 dine-in covers · 61 delivery orders across 3 apps
Ticket times: Grill 11 min 40 s · sauté 9 min 10 s · garde manger 6 min 30 s · the pass backed up 8:10 to 8:40 PM
Next: Re-inspection due, unannounced · liquor license expires Dec 30

Two phones get the report before the first delivery.

Without the sensor, the box warms at 2:40 and nobody knows until the prep cook opens the door at 7. The morning's product goes in the bin. With the 2:55 text, the chef hears about it that night. The log keeps the rise and the recovery with their times.

Sample locations

Every location's permits and summonses

A specimen for a fictional restaurant group with four locations in Queens, read October 16, 2026. Lines run from money owed down to what does not apply. Each line that needs work names the physical problem and the step that clears it.

greenstar · locations · 1234 Example Avenue

1234 Example Avenue, Astoria

Permit FSE-0000000 · 70 seats · on-premises liquor · sidewalk and roadway dining · 3 delivery apps

1 owed3 dated2 open3 watching

OwedOATH
Health Tribunal penalty, $600.00, due Nov 3. Two violations from the Sep 1 inspection: the hand-wash sink by the dish pit blocked by a prep cart, and cold food at 46°F in the reach-in at the pass. Step: paid before the due date and tied to the inspection it came from; the cart has a painted keep-clear box on the floor, and the reach-in has a sensor that texts the chef at 40°F.OATH Health Tribunal decisions · city updated Oct 14
The record. OATH Health Tribunal · summons 0000000 · inspection Sep 1 · decision Oct 4: in violation, 2 violations · penalty $600.00 · due Nov 3 · unpaid.
What it means. The fine is the small part; a re-inspection that finds the same two conditions cites them again.
What we'd automate. A reminder to the owner a week before the due date, the receipt filed with the inspection, and the decision checked each morning until it shows paid.
DatedDOHMH
Re-inspection due any day. The Sep 1 initial inspection scored 18 points, so it was scored but not graded, and last cycle's grade card stays in the window. The unannounced re-inspection could come any day from Sep 8, seven days after the initial; DOHMH typically returns within a month, so it is due now. Step: both items are corrected; the Food Protection Certificate and the pest-control records are in the file; the chef walks the kitchen against DOHMH's self-inspection worksheet each morning until the inspector comes.DOHMH inspection results · city updated Oct 13
The record. DOHMH inspection Sep 1 · initial · 18 points · 2 violations · not graded · re-inspection unannounced, not yet held.
What it means. Under 14 points at the re-inspection is an A. A B or C comes with a Grade Pending card, and either card can be posted until the OATH Health Tribunal hearing. The inspector does not call ahead, so the kitchen has to be ready every day until then.
What we'd automate. A walk-through checklist built from the worksheet, sent to the chef each morning; the cooler logs and certificates exported to the file; the new grade read the morning it posts.
DatedSLA
On-premises liquor license expires Dec 30. In NYC the renewal needs notice to the community board first, and the SLA cannot approve it until 30 days after that notice; the renewal itself must be filed before the license expires. Step: the notice goes to the community board this month by certified mail (or by email, if the board accepts it), and the renewal is signed and mailed in your name with the advisory and the fee, well before the expiry date.NYS Liquor Authority license records · state updated Oct 10
The record. NYS Liquor Authority · on-premises liquor license, serial 0000000 · expires Dec 30 · renewal not yet filed · community board notice not yet sent.
What it means. If the renewal is not filed in time, the bar cannot sell alcohol once the license expires.
What we'd automate. The notice drafted from the license record, reminders to the owner at each step, and the new expiry date read back from the state's records once the renewal posts.
DatedDOT
Roadway dining setup comes down by November 29. This location holds a seasonal roadway license, April 1 to November 29, and the setup must be off the street by November 30; the sidewalk setup stays year-round. Step: removal and storage are scheduled with your vendor the week before, and the setup on file with DOT is checked against what is on the street.DOT Dining Out NYC licenses · city updated Oct 9
The record. DOT Dining Out NYC · license DO-0000000 · sidewalk café: year-round · roadway café: seasonal, April 1 to November 29 · approved plan on file.
What it means. A seasonal roadway setup still in the street after November 30 is outside the license; the sidewalk setup is not affected. DOT now also issues year-round roadway licenses.
What we'd automate. The vendor booked two weeks out, a reminder the week before, and photos of the empty curb lane filed the day it comes down.
OpenDOHMH
Cold holding, reach-in at the pass: cited at 46°F, corrected, not yet re-inspected. The gasket was replaced Sep 16; the log has read 37 to 38°F since, every 15 minutes. Step: the log from the repair date forward goes into the file; the line stays open until the re-inspection clears it.DOHMH inspection results · city updated Oct 13 · your cooler sensors
The record. DOHMH inspection Sep 1 · cold food held above 41°F, 46°F measured, reach-in at the pass. Your records: gasket replaced Sep 16 · 37–38°F since, no alerts · corrected, awaiting re-inspection.
What it means. A re-inspection that measures food above 41°F in that box cites it again; a month of readings at 37 to 38°F says the repair held.
What we'd automate. The reach-in's log since the repair exported to the file every day, and the line closed when the re-inspection result posts.
OpenApps
Menu out of sync on one delivery app. The fall menu is live on the register and two apps; the third still lists the summer salad, and items 86'd on the register are not reaching it. Step: the menu is published from one place to all three, and an item 86'd on the register comes off every app in the same step.your delivery-app accounts · read Oct 16, 6:30 AM
The record. Register: fall menu, 42 items, published Oct 8 · app 1 and app 2: 42 items, matching · app 3: 39 items, summer salad still listed, last edited Jul 12 · 86'd items: not reaching app 3.
What it means. A guest on the third app can order a dish the kitchen no longer makes, and the refund comes out of the night's sales.
What we'd automate. One menu published from the register to all three apps, a nightly comparison of each live menu against the register, and any difference in the morning report.
WatchingCoolers
Walk-in 36°F, reach-in at the pass 38°F at 6:10 AM. One alert yesterday, 2:55 AM, cleared by 3:30 AM; the start relay was replaced that afternoon and the log keeps both. The chef is texted automatically if any box drifts.your cooler sensors · read Oct 16, 6:10 AM
The record. WI-1 walk-in 36°F · reach-ins: pass 38°F, garde manger 37°F, bar 36°F · alerts, last 30 days: 1, Oct 15 2:55 AM, cleared 3:30 AM · WO-0218: start relay replaced, coil cleaned.
What it means. Every box reads under 41°F with room to spare, and the one rise above it has its repair on file.
What we'd automate. A reading logged every 15 minutes per box, a text to the chef and the owner at 40°F or a steady rise, and the log exported to the inspection file each week.
WatchingDOHMH
Food Service Establishment permit current; Food Protection Certificate holder on every shift. Last cycle's grade card is posted where the rule asks: on the front window, door or wall, within five feet of the entrance and four to six feet up.DOHMH permits and grades · city updated Oct 13 · your schedule
The record. Food Service Establishment permit FSE-0000000 · current · grade card posted: last cycle's. Your schedule: certificate holders 3 (chef, sous chef, closing manager) · this week, 13 shifts, a holder on all 13.
What it means. The Health Code requires a certificate holder on the premises, supervising, whenever the kitchen is operating, and the schedule shows one.
What we'd automate. The schedule read against the holders each time it is posted, and a text to the manager about any shift without one.
WatchingDSNY
Commercial organics: food scraps separated and collected three nights a week. The group's four locations together pass DSNY's 8,000 sq ft chain threshold, so this location is covered too. The bins are labeled and lidded, the signs are posted where the kitchen handles scraps, and the carter's BIC decal is up.your carter contract · DSNY commercial organics rules
The record. DSNY commercial organics · covered: part of a chain of 2+ NYC locations totaling at least 8,000 sq ft · carter pickup Tuesday, Thursday, Saturday · BIC decal posted · bin signs photographed Sep 16.
What it means. Under the chain rule, coverage follows the group's combined floor area, not this kitchen's size, so every location keeps its food scraps separate.
What we'd automate. The contract's end date on the calendar, a missed pickup logged from the kitchen's phone, and the papers kept beside the inspection file.
Not coveredDCWP
Dancing: the cabaret license was repealed in 2017. Tobacco: not sold here, so no retail dealer license. Neither applies to this location, and the record says so rather than selling a filing.DCWP license categories · NYC Administrative Code
The record. Cabaret license: category repealed in 2017 · tobacco retail dealer license: none held, nothing sold at this address.
What it means. Neither is a gap; the record lists them so nobody pays for a filing the location does not need.
What we'd automate. Nothing to file; the check runs again if the location adds a product or a service that would need a license.

88 Sample Street, Jackson Heights

Permit FSE-0000000 · 44 seats · on-premises beer and wine · sidewalk dining · 3 delivery apps

2 dated1 open3 watching

DatedDOT
Sidewalk café outside its approved footprint; correct by Nov 9. A DOT inspection found two planters and the host stand past the line on the approved plan, narrowing the walkway, and DOT sent a corrective action request. Step: the setup is set back to the plan and photographed from the curb before the date; the closing checklist gets the plan's positions so it stays put.DOT Dining Out NYC licenses and notices · city updated Oct 12
The record. DOT Dining Out NYC · sidewalk café license DO-0000000 · inspected Oct 10 · corrective action request: setup beyond the approved footprint, 2 planters and the host stand · 30 days to correct, by Nov 9.
What it means. Moving two planters and a stand clears it. Left past Nov 9, DOT issues a summons: $200 for a first offense, $500 after.
What we'd automate. The approved plan kept with the location, a reminder before the cure date, the curb photos filed with the notice, and the license status read each morning.
DatedFDNY
Hood suppression system service due Nov 7. The system over the range is serviced every six months; the last tag is dated May 9. Step: the servicing company is booked for the week before, at 8 AM ahead of prep, with the hood and duct cleaning the same morning; the new tag is photographed into the file.your service records · FDNY inspection records · city updated Oct 11
The record. Suppression system, range line · last service May 9, tag photographed · next due Nov 7 · hood and duct cleaning: quarterly, last Aug 7, next due Nov 6.
What it means. Nothing is wrong yet; booked now, both jobs happen on one morning of your choosing instead of after an inspector asks for the tag.
What we'd automate. Both schedules on one calendar, the vendor booked a month ahead, and the tag photo filed the day of the visit.
OpenApps
Prices out of sync: the register's increase reached two delivery apps of three. Fourteen dishes on the third app still sell at last season's prices. Step: prices and menu are published from the register to all three apps at once, and each app's live listing is checked the same night.your register and delivery-app accounts · read Oct 16, 6:30 AM
The record. Register price update Oct 6: 31 items · app 1 and app 2: 31 updated · app 3: 17 updated, 14 at old prices · shortfall since Oct 6: $212.40 across 96 orders.
What it means. Every order on the third app with one of those fourteen dishes has sold below the menu for ten days, and nobody would see it until someone compared the payouts.
What we'd automate. One publish from the register to every app, a nightly comparison of each live menu against the register, and any difference in the morning report.
WatchingCoolers
Reach-in at the grill peaks at 39°F in the dinner rush, up from 37°F a month ago. It recovers by 10:15 PM and has not reached the limit; the walk-in holds 36 to 37°F. The trend points to the door gasket, which goes on the refrigeration vendor's next visit.your cooler sensors · read Oct 16, 6:10 AM
The record. RI-2 reach-in, grill · dinner peak 39°F (30-day high), 37°F a month ago · back to 37°F by 10:15 PM · WI-1 walk-in 36–37°F · alerts, last 30 days: none.
What it means. Still inside the limit; a slow climb like this is usually a worn gasket letting warm air in every time the door opens.
What we'd automate. A trend flag in the morning report when a box's peak rises over a month, and the gasket added to the vendor's next work order.
WatchingShifts
A Food Protection Certificate holder on every shift this week. Two holders, the chef and the night manager; the schedule is read against both names each time it is posted.your schedule · read Oct 16, 6:30 AM
The record. Certificate holders: 2 (chef, night manager) · this week: 12 shifts, a holder on all 12 · next week's schedule: not yet posted.
What it means. The Health Code requires a holder on the premises, supervising, whenever the kitchen is operating, and with two holders one vacation can leave a gap.
What we'd automate. A text to the manager if a posted schedule leaves a shift without a holder, and a note when time off would leave one uncovered.
WatchingDSNY
Commercial organics: food scraps separated and collected under the group's carter contract. A 44-seat location is covered because the group is: the four locations together pass DSNY's 8,000 sq ft chain threshold. The labeled bins, the lids and the posted signs were photographed at the last check.your carter contract · DSNY commercial organics rules
The record. DSNY commercial organics · covered: part of a chain of 2+ NYC locations totaling at least 8,000 sq ft · carter pickup Monday, Wednesday, Friday · BIC decal posted · bins and signs photographed Sep 25.
What it means. The rule asks for food scraps kept separate in labeled bins with latched lids and signs where staff handle them; all of it is in place here.
What we'd automate. The pickup schedule and the contract's end date on one calendar, and a missed pickup logged from the kitchen's phone.

301 Specimen Boulevard, Flushing

Permit FSE-0000000 · 110 seats · 7,400 sq ft · on-premises liquor · no outdoor dining · 3 delivery apps

5 watching

WatchingDOHMH
Grade A posted; 9 points at the last inspection, Jun 18. An A on the initial inspection ends the cycle there and earns the longest gap before the next one, about 11 to 13 months. The two items on the worksheet were corrected the same week.DOHMH inspection results · city updated Oct 13
The record. DOHMH inspection Jun 18 · initial · 9 points · Grade A, card issued · 2 violations. Your records: both corrected Jun 20 · no open items.
What it means. The A holds until the next unannounced inspection, so the file is kept as if that were next week.
What we'd automate. The cooler logs, the certificates and the pest-control log exported to the inspection file each week, and the next result read the morning it posts.
WatchingCoolers
Two walk-ins and six reach-ins at 35 to 38°F; no alerts in 30 days. The condenser coils were cleaned on the quarterly schedule Sep 25, and every box is back to its setpoint within 20 minutes of the dinner rush.your cooler sensors · read Oct 16, 6:10 AM
The record. WI-1 36°F · WI-2 proteins 35°F · RI-1 to RI-6 36–38°F · alerts, last 30 days: 0 · coil cleaning WO-0207 closed Sep 25 · next due Dec 25.
What it means. Eight boxes with room under the limit, and the maintenance that keeps them there is on a calendar.
What we'd automate. A reading logged every 15 minutes per box, the 40°F text to the chef and the owner, and the next coil cleaning opened as a work order two weeks before its date.
WatchingFDNY
Hood suppression system serviced Sep 6; next service due Mar 7. The tag and the servicing company's report are in the file, and the quarterly hood and duct cleaning was done the same morning.your service records · FDNY inspection records · city updated Oct 11
The record. Suppression system, 2 hoods · serviced Sep 6, tag photographed · next due Mar 7 · hood and duct cleaning: quarterly, last Sep 6, next due Dec 6 · FDNY inspection Mar 30: no violations.
What it means. The system over the range is current, with the paper an FDNY inspector asks to see.
What we'd automate. Both schedules on one calendar, the vendor booked a month ahead, and the tag photo filed the day of each visit.
WatchingDSNY
Commercial organics: food scraps separated and collected three nights a week. The location is covered by DSNY's commercial organics rules twice over: it is 7,400 sq ft, and the group's four locations together pass the 8,000 sq ft chain threshold. The carter's contract and photos of the posted bin signs are in the file.your carter contract · DSNY commercial organics rules
The record. DSNY commercial organics · covered: at least 7,000 sq ft, and part of a chain of 2+ NYC locations totaling at least 8,000 sq ft · carter pickup Monday, Wednesday, Friday · contract current to Apr 24 · bin signs photographed Sep 16.
What it means. The rules ask for food scraps kept separate in labeled, lidded bins, signs where staff handle them, and a carter, self-transport or registered on-site processing to take them; all of it is in place.
What we'd automate. The contract's end date on the calendar, a missed pickup logged from the kitchen's phone, and the papers kept beside the inspection file.
WatchingApps
Three delivery apps in sync with the register. The menu is published once to all three, and each item 86'd on the register last week came off every app within a minute.your register and delivery-app accounts · read Oct 16, 6:30 AM
The record. Register: 58 items · app 1, app 2, app 3: 58 items, prices matching · 86'd last week: 11 items, median 40 seconds to come off all three · nightly comparison: no differences in 30 nights.
What it means. What a guest sees on any app is what the kitchen can make, at the register's price.
What we'd automate. The nightly comparison stays on, and a difference on any app shows in the morning report before lunch.
Not coveredDOT
No outdoor dining here, so no Dining Out NYC license to keep. There is nothing outside to renew, and the record says so.DOT Dining Out NYC licenses · city updated Oct 9
The record. DOT Dining Out NYC · no sidewalk or roadway license at this address · no pending application.
What it means. Without seating outside there is nothing to license and no season to track.
What we'd automate. Nothing to file; if sidewalk seating is added later, the application and each of its steps go on the calendar.

17 Placeholder Avenue, Long Island City

Permit FSE-0000000 · 32 seats · on-premises beer and wine · no outdoor dining · 2 delivery apps

1 owed2 dated3 open1 watching

OwedOATH
Health Tribunal penalty, $1,850.00, due Nov 9. From the Sep 12 re-inspection, which scored 31 points; the largest items were mouse droppings in dry storage, the walk-in at 45°F, and no Food Protection Certificate holder on site at dinner. Step: paid before the due date and tied to the inspection; each of the three has its own fix below, so the next inspection does not find them again.OATH Health Tribunal decisions · city updated Oct 14
The record. OATH Health Tribunal · summons 0000000 · re-inspection Sep 12, 31 points · decision Oct 10: in violation · penalty $1,850.00 · due Nov 9 · unpaid.
What it means. The penalty can be paid today. The 31 decided the C on the door; the higher of the cycle's two scores, the 38 at the initial inspection, puts the next cycle's first inspection 90 to 150 days after the last inspection of this one.
What we'd automate. The due date on the owner's calendar with a reminder a week out, the receipt filed with the inspection, and the three conditions opened as the work orders below.
DatedFDNY
Hood suppression system service overdue; FDNY order to correct by Oct 26. The system over the range is serviced every six months, and the last tag is dated Feb 28. Step: the servicing company is booked for Oct 19, 8 AM, before prep; the new tag is photographed, the certificate of correction filed, and the next service goes on the calendar with a reminder a month ahead.FDNY inspection records · city updated Oct 11
The record. FDNY violation order VO-000000 · inspected Oct 4 · commercial cooking suppression system: six-month service not current · last tag Feb 28 · correct by Oct 26.
What it means. The system over the range has gone more than seven months without a check, and FDNY wants proof that it works.
What we'd automate. The suppression service and the hood and duct cleaning on one calendar, the vendor booked a month before each, and the tag photo filed the day of the visit.
DatedSLA
Beer and wine license expires Nov 25; the community board notice has not gone out. The renewal must be filed before the license expires, and in NYC the SLA cannot approve it until 30 days after the community board is notified. Step: the notice goes to the community board this week by certified mail (or by email, if the board accepts it), and the renewal is signed and mailed in your name with the advisory and the fee, before the expiry date.NYS Liquor Authority license records · state updated Oct 10
The record. NYS Liquor Authority · on-premises beer and wine license, serial 0000000 · expires Nov 25 · renewal not filed · community board notice: not yet sent.
What it means. Sent this week, the 30 days end about a week before the license does; the later the notice goes, the closer approval runs to the expiry date.
What we'd automate. The notice drafted from the license record, a reminder at each step, and the new expiry date read back from the state's records once the renewal posts.
OpenDOHMH
Mice in dry storage, cited at both inspections; Grade C on the door. Droppings behind the flour bins, and daylight under the back door. Step: the back door gets a sweep, the gaps behind the shelving are sealed, dry goods go into lidded bins, and the pest-control vendor comes every two weeks with its log in the file. A C brings the next inspection sooner, and that inspection is the way back to an A.DOHMH inspection results · city updated Oct 13
The record. DOHMH inspections · initial Aug 15: 38 points · re-inspection Sep 12: 31 points, Grade C · evidence of mice cited at both · pest-control visits monthly, last Sep 26.
What it means. The same finding twice means the way in is still open, and the next inspection cites it again if the droppings are still there.
What we'd automate. A work order for the door sweep and the sealing, the vendor's visits moved to every two weeks with each log filed, and the inspection results read daily for the next visit.
OpenCoolers
Walk-in at 44 to 45°F through dinner service, 13 of the 14 nights since the sensor went in. It holds 38°F with the door shut and climbs when the door is propped during the rush; the condenser coil is caked. Step: a refrigeration work order for the coil and the door closer, a strip curtain on the doorway, the propped door on the closing checklist; until the box holds, the line's proteins move to the reach-ins.your cooler sensors · read Oct 16, 6:10 AM
The record. WI-1 walk-in · sensor installed Oct 2 · overnight 37–38°F · service hours peak 45°F, above 41°F on 13 of 14 nights · WO-0231 opened Oct 16, refrigeration vendor, Oct 19, 2:30–4:30 PM.
What it means. Cold food above 41°F was one of the violations, and air at 45°F through service puts the food at risk of the same citation on almost any night.
What we'd automate. A text to the chef when the box passes 40°F during service, the work order opened with the two-week trace attached, and the line closed after a week of service under 41°F.
OpenShifts
No Food Protection Certificate holder on Sunday and Monday dinner since the sous chef left. The chef holds a certificate; the cook who closes those two nights does not. Step: the closing cook takes the Health Department's Food Protection Course, the schedule flags any shift without a holder, and until the exam is passed the chef covers Sunday and Monday dinner.your schedule · read Oct 16, 6:30 AM
The record. Certificate holders on staff: 1 (chef) · this week: 13 shifts, 11 with a holder · gaps: Sunday dinner, Monday dinner · closing cook enrolled, exam Nov 1.
What it means. The Health Code requires a holder on the premises, supervising, whenever the kitchen is open, and the re-inspection found the gap at dinner.
What we'd automate. The schedule read against the certificate holders each time it is posted, and a text to the manager about any shift without one.
WatchingDSNY
Commercial organics: food scraps separated and collected under the group's carter contract. Covered because the group is, like every location. The bins are labeled and lidded, the signs are up in the kitchen, and the carter's BIC decal is posted.your carter contract · DSNY commercial organics rules
The record. DSNY commercial organics · covered: part of a chain of 2+ NYC locations totaling at least 8,000 sq ft · carter pickup Tuesday, Thursday, Saturday · BIC decal posted · bin signs photographed Sep 16.
What it means. The one part of this location's record that needs no work: the separation, the bins and the signs the rule asks for are in place.
What we'd automate. The contract's end date on the calendar, a missed pickup logged from the kitchen's phone, and the papers kept beside the inspection file.

A made-up restaurant group with sample values. Tap a location to switch, a count to filter, a line for its details. Dates count from today.

Contracts and grants

City bids ask for your inspection history

The file behind your morning report holds much of what a bid or a program application asks for: the inspection history, a current permit, the equipment list and, where a contract sets M/WBE participation goals, the certification.

City contracts

Meal and catering contracts on PASSPort

City agencies buy meals, catering and food service through PASSPort. The notices run in the City Record. We read both daily and match each bid to your kitchen's capacity and categories. You get the deadline and what the bid asks for: permit standing, a clean inspection history, insurance and references.

Open meal and catering bids
What each bid requires and whether you meet it today
Which caterer won and at what price

M/WBE certification

Sell to primes as a certified food vendor

Many city contracts carry M/WBE participation goals. We watch your SBS certification, its renewal date and the categories it covers. We flag the bids that set goals in those categories. SBS's own small-business services, including help with licensing, are free, and we point you to them.

Your certification's expiry beside your permit dates
Participation goals on each meal contract
Every license and permit current before the bid is due

Rebates and city rules

Refrigeration rebates from Con Edison

Con Edison's commercial efficiency program includes rebates for refrigeration. NYSERDA runs programs for commercial buildings. We check both against the equipment list already in your file. DSNY's organics rules ask for labeled containers, posted signs and a BIC-licensed carter or a registered alternative. DEP requires grease interceptors to be kept up. We file those papers next to the cooler logs.

Your compressor logs show which units qualify
Organics and grease records kept with the inspection file
The rebate's follow-up paperwork on the calendar

What we read

We check each location before the first delivery

We read what the city and the state publish about each location. We add your register, apps, sensors and schedule. Every line we send names its source. Agency lines show when the agency last updated them. Some agencies post daily. Some lag by weeks.

DOHMHFood Service Establishment permits, inspection results and points, past inspection and re-inspection dates, the letter grade and Grade Pending status
DOT, DSNY and DCWPDOT's Dining Out NYC sidewalk and roadway licenses and their seasons; DSNY's commercial organics rules; DCWP licenses where they apply
NYS Liquor AuthorityOn-premises licenses, expiry dates and renewals, pending applications at the address
OATHSummonses and hearing dates from the city agencies that file at OATH (DOHMH, DSNY, FDNY, DOT, DEP, DCWP and others), Health Tribunal decisions and penalties
FDNY, DOB and DEPFDNY inspections and violation orders for cooking hoods and suppression systems; DOB violations on the building; DEP's grease interceptor rules
Your kitchenRegister and delivery-app sales, cooler sensors, supplier invoices, the schedule and the work orders

How it starts

Send us a restaurant address

Every location you run. We send back each location's record within one business day.
Who gets the 3 AM text. What we would monitor and connect, who gets each alert and the date it starts.
Sensors in the boxes. Apps joined and alerts live. Then we keep it running.

Or email [email protected]. We call back between lunch and dinner, never during service.