Hand the inspector the month.

Your chefs already take the temperatures. The problem is that they go on a sheet by the pass, the sheet goes in a drawer, and when the inspector asks for a month half of it is missing. Describe how your group runs and you get the tables, the forms, a phone app for the kitchen and the reports, already filled with sites and chefs like yours.

No card, no real data needed: it fills the system with a company like yours.

How it runs

One sentence to a system the crew uses. Drawn for a business like yours.

One sentence, typed by the owner.

No form to fillHe describes the drawer the inspector opened. No template to pick.
A few questions, then a planThe industry chip is the only thing he taps. The rest it works out.
What changes

The same week, with and without it.

WhenThe tool you haveGobuso
Four years of sheets in a drawerRetype 45 staff before day oneUpload it as-is, review what it read
Each kitchen checks different pointsOne log sheet for all 3 sitesDescribe each one, read it back, change it
An inspector asks for August at one siteGo and find the sheetsOpen the site, read its history
Questions

What restaurant owners ask before they start.

Our chefs are not office people.

They do not have to be. The chef sees four fields on a phone and a box to sign, in the cold, at the end of the night. Everything long and awkward stays in the manager form, which she never opens.

Half our staff are part-time and they change.

Which is the reason the form is four fields. Anyone who only fills it in needs no training session: they open the check that is due, read the number off the probe and sign.

We already have four years of data.

That is the starting point, not the obstacle. Import the spreadsheets you keep as they are: each one opens with every doubtful cell marked, and nothing is added until you have seen it.

What if the AI gets it wrong?

It will, sometimes. That is why nothing is saved until you have read it and said yes. Checking its work is a step in the product, not an afterthought.