Paperless SFBB Diary, Fridge & Delivery Temps, Recipe Scaling & Live GP Costing — built for working bakeries and cafés.
Designed with flour-dusted thumbs in mind. Log morning opening checks, fridge & freezer temps, chilled deliveries, prove-it checks, scaled dough batches, and live gross profit margins in seconds—with a 1-tap Environmental Health Inspector View.
Designed for Environmental Health Inspection Day — across the UK and worldwide
Whether your inspector checks against the Food Standards Agency Safer Food, Better Business (SFBB) pack in England and Wales, Food Standards Scotland CookSafe, FSA Northern Ireland Safe Catering, or Codex HACCP standards in the EU, US, Canada, or Australia/NZ, Legacy keeps every daily record dated, tamper-evident, and ready to view or print in one tap.
1. Complete Daily & 4-Weekly Diary
Replace dog-eared paper folders and missed Fridays with structured, shift-friendly checklists.
- Opening & Closing hygiene checklists (9 opening + 8 closing checks)
- Daily incident / ”Something went wrong” corrective log
- Monthly probe thermometer calibration (iced water ≤1 °C & boiling water ≥99 °C)
- Prove-it safe method verification & Manager-only 4-Weekly Review sign-off
2. Configurable Per-Unit CCP Limits
Every kitchen and jurisdiction has its own equipment and critical limits—configure yours in seconds.
- Add, rename, or deactivate any number of fridges & freezers while preserving all past logs
- Per-unit critical limit & target °C (e.g. 8 °C/5 °C for England & Wales, or strict 5 °C for Scotland, EU, US & AU/NZ)
- Chilled & frozen delivery checks, core cooking/reheating (≥75 °C), hot hold (≥63 °C), and 90-min cooling
- Mandatory ”What did you do?” corrective action prompt whenever a reading is outside limit
3. Tamper-Evident & 1-Tap Inspector Export
When an Environmental Health Officer walks in mid-bake, hand them a clean digital record in 5 seconds.
- Append-only audit trail: corrections link to the original entry (`amends_log_id`)—nothing is ever silently overwritten
- Dedicated on-screen EHO Inspector View showing exceptions, corrective actions & 4-weekly reviews
- Generate a time-limited, read-only Inspector Share Link or print/save a clean A4 PDF report
- Works alongside your site's physical/PDF Safe Methods & Allergen Matrix pack
Live GP Costing & Cascading Sub-Recipes
Spreadsheet costing breaks the moment butter jumps 15% or you scale a laminated dough across six different pastries. Legacy links supplier pack prices directly into sub-recipes and finished bakes.
- Cascading Sub-Recipes: Update the flour or butter price once—your Croissant Dough (`SUB-001`), Crème Pâtissière (`SUB-002`), and every finished pastry recalculate automatically.
- Built-In YieldLoss & VAT Handling: Accounts for bake loss, trim waste, packaging, and VAT so your Gross Profit % is real, not wishful thinking.
- Instant Exception Flags: Products that drop below your target GP% (e.g. 70%) highlight automatically with a live ”what-if” sell-price slider.
- Bench Recipe Scaling: Scale any dough or filling by multiplier (`0.5×`, `1×`, `2×`, `3×`) or target dough weight with baker's percentages.
| Product | Unit Cost | Sell (inc VAT) | Live GP% |
|---|---|---|---|
| Butter Croissant Uses SUB-001 Croissant Dough |
£0.58 | £3.20 | 81.9% |
| Pain au Chocolat Uses SUB-001 + 55% Baton |
£0.74 | £3.50 | 78.9% |
| Almond Twice-Baked Frangipane + Flaked Almonds |
£1.34 | £3.95 | 66.1% ⚠ |
| Country Sourdough (800g) Strong White + Wholegrain Rye |
£0.82 | £4.50 | 81.8% |
Team Ordering & Shared Daily Prep
Stop losing supplier shortages on scraps of parchment paper or late-night WhatsApp messages. Everyone on shift sees the same live prep list and builds the supplier order sheet as stock runs low.
One-Tap Supplier Order Lists
Pre-seeded with bakery wholesalers (such as BAKO, Castell Howell, Cotswold Flour, HB Ingredients) and fully customisable in Kitchen Settings for any supplier worldwide.
- Store supplier phone numbers, order emails, account numbers, and delivery cut-off notes
- Any chef on shift can add low-stock items in seconds
- Managers review, copy, or dispatch clean supplier order lists before cut-off
Shared Shift Prep Board
Keep bench bakers, pastry chefs, and front-of-house aligned from 4am mix to afternoon handover.
- Create daily prep targets with quantities, units, and shift notes
- One-tap completion stamps who finished each prep item and when
- Zero duplicate prep or forgotten morning mixes
Less than the cost of one wasted tray of croissants a month
Every new kitchen starts with a full 21-day free trial. No credit card required to set up your bakery.
Ideal for micro-bakeries, coffee shops, play cafés, and single-operator food trucks.
- ✓ Full paperless SFBB / HACCP Daily Diary
- ✓ Up to 3 Fridges & Freezers + Delivery Temps
- ✓ 1-Tap EHO Inspector View, Share Link & PDF Print
- ✓ Daily Prep List & Supplier Ordering
- ✓ Up to 2 staff seats
Built for wholesale & retail bakeries, bakery-cafés, and multi-chef hospitality kitchens.
- ✓ Everything in Solo Kitchen
- ✓ Unlimited Fridges, Freezers & Custom CCP Limits
- ✓ Full Live GP Costing, Cascading Sub-Recipes & Margin Alerts
- ✓ Bench Recipe Scaling & Baker's Percentages
- ✓ Up to 15 staff seats (Managers & Chefs)