01
Kitchen and HACCP logs
The board by the fridge shows a code when the check is due. Temperature, yes/no and free-text fields carry who submitted them.
Hospitality
Proof the check was done in the room.
Opening, kitchens, and housekeeping share one problem: the clipboard gets completed from memory. Stationed makes the room itself the clock.
End-of-shift paperwork is a story, not a log.
A temperature sheet filled in at 10pm does not prove the walk-in was checked at 14:00. A room report ticked in the corridor does not prove the room was entered. Hospitality needs the task and the place to arrive together.
Same boards. Same scan. Hospitality work.
Stationed is not a hospitality product. It is one physical-operations platform. These are the jobs it already records.
02
Opening and closing
Recurring checklists appear in each site's timezone. Early scans aren't possible; skipped rounds show up the same day.
03
Housekeeping and rooms
A scan at the door starts the room checklist. Completion is a named person in that room, not a tick on a phone in the linen store.
- Checks that only open when the board in that room is live
- Thresholds that raise an incident from a submitted reading
- The same evidence standard as a patrol or a contractor visit
The workflow changes. The evidence standard doesn't.
A patrol, a kitchen check, a contractor callout, a care visit. The job on the phone changes. The record does not: the right place, the right time, the right person.
We start with one site and one check. The rest of the platform is there when you need it.
Kitchen first
Start with one kitchen.
We set up the walk-in check with you. A browser tab on a screen you already own is enough for the first log.
Other kinds of physical work.
Put a board where the work happens.
Register a site, enrol a board, and the next person who scans it becomes a record you can stand behind.