u/Mdls84

Hi everyone,

I’m working on an idea and I’d love honest feedback from people in restaurants, hotels, food businesses, or anyone dealing with food safety operations.

The idea is a system that monitors temperatures from fridges, freezers and cold rooms in real time, sends alerts if something abnormal happens, and automatically handles food safety logs/HACCP reporting instead of relying on manual checks.

The goal wouldn't be to replace teams, but to reduce product losses, avoid missed issues, and remove repetitive paperwork.

I’m not trying to sell anything — I’m still validating whether this solves a real problem.

A few questions:

- Is this a problem you actually deal with?
- How do you currently handle it?
- What part of the process is most frustrating?
- Would something like this be useful, unnecessary, or a “nice-to-have”?
- What would make you say: “I’d actually use this”?

I’d appreciate honest feedback, even if the answer is: “this solves nothing.”

Hi everyone,

I’m working on an idea and I’d love honest feedback from people in restaurants, hotels, food businesses, or anyone dealing with food safety operations.

The idea is a system that monitors temperatures from fridges, freezers and cold rooms in real time, sends alerts if something abnormal happens, and automatically handles food safety logs/HACCP reporting instead of relying on manual checks.

The goal wouldn't be to replace teams, but to reduce product losses, avoid missed issues, and remove repetitive paperwork.

I’m not trying to sell anything — I’m still validating whether this solves a real problem.

A few questions:

- Is this a problem you actually deal with?
- How do you currently handle it?
- What part of the process is most frustrating?
- Would something like this be useful, unnecessary, or a “nice-to-have”?
- What would make you say: “I’d actually use this”?

I’d appreciate honest feedback, even if the answer is: “this solves nothing.”

Hi everyone,

I’m working on an idea and I’d love honest feedback from people in restaurants, hotels, food businesses, or anyone dealing with food safety operations.

The idea is a system that monitors temperatures from fridges, freezers and cold rooms in real time, sends alerts if something abnormal happens, and automatically handles food safety logs/HACCP reporting instead of relying on manual checks.

The goal wouldn't be to replace teams, but to reduce product losses, avoid missed issues, and remove repetitive paperwork.

I’m not trying to sell anything — I’m still validating whether this solves a real problem.

A few questions:

- Is this a problem you actually deal with?
- How do you currently handle it?
- What part of the process is most frustrating?
- Would something like this be useful, unnecessary, or a “nice-to-have”?
- What would make you say: “I’d actually use this”?

I’d appreciate honest feedback, even if the answer is: “this solves nothing.”

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