Forkto for Catering Companies

Each location in your account has its own temperature settings, check form assignments, schedules, and staff. Your admin team can switch between locations with a single click. Reports pull data from all sites so you can see compliance status across your entire operation.

Yes. Create a check form once (e.g., opening check, deep clean, delivery inspection) and assign it to any combination of locations. Each site completes their own copy with their own sign-offs. Schedule it to appear on their to-do list automatically.

Users can be assigned to one or more locations. You can manage clock in/out, assign training courses, and build rotas per location. Departments let you organise teams within a site — kitchen, front of house, etc.

Absolutely. Forkto's reports section lets you export temperature logs, completed checks, training records, and compliance data as CSV files. Product trace reports can be generated as PDFs. Having comprehensive digital records is a strong differentiator in tender submissions.

You maintain one allergen matrix for your menu items. Each item tracks all 14 major allergens with the option to specify cereals and nut types. Export the matrix as a PDF for display at each site. When menus change, update centrally and every site has the current information. Each menu can also be published as a QR allergen menu, so guests at any event or buffet scan a code and filter dishes by the allergens they need to avoid.

Forkto works for any catering operation — contract catering, school kitchens, corporate dining, event catering, hospital catering, or care home kitchens. Any food business that needs checks, temperature logs, allergen records, and staff management across one or more sites.