Critical equipment
Walk-in coolers, ovens, dishwashers, hoods: a breakdown mid-service means lost revenue and lost stock.
Sector
Every kitchen equipped,every service delivered
In food service, a broken walk-in cooler or a poorly maintained hood costs you right away. GET17 helps restaurant chains track equipment, inspections and repairs across every location, with the modular approach proven in hospitality.
The context
Kitchens that simplycan't afford to stop
A restaurant network relies on heavily used equipment: refrigeration, cooking, extraction, dishwashing. Hygiene and safety checks keep piling up, contractors vary from one site to the next, and breakdowns hit in the middle of service. Headquarters needs a consistent view; teams need a simple tool they can use between services.
Your challenges
Restaurantsyour challenges.
Hygiene and safety to prove
Hood and duct cleaning, grease traps, refrigeration systems, gas, fire extinguishers: every recurring check must be done, logged and documented.
Repairs nobody tracks
Breakdowns reported by phone or in a logbook, manual follow-ups: no way to measure response times or spot recurring failures.
Sites to standardize
Each restaurant has its own habits, contractors and prices: headquarters struggles to compare sites and negotiate for the whole network.
What GET17 brings
What GET17changes for you.
Corrective maintenance
Report a breakdown between services
From the iOS or Android app, staff report in a few taps: quick action, area (kitchen, dining room, storage), photo. Authorized technicians are notified; response and resolution times are calculated automatically.
Explore the module Preventive maintenanceHygiene and safety checks on time
Set up your checks as maintenance types (extraction, grease traps, refrigeration, gas, fire safety) with their frequency: every restaurant inherits them, due dates are calculated, findings are closed one by one.
Explore the module Internal auditsSite visits you can compare
Build your template (kitchen, hygiene, dining room, safety) and audit on mobile, even offline, with photos. Every gap becomes a recommendation with a due date and a guest-impact flag, tracked until closed.
Explore the module EnergyEnergy measured against activity
Electricity, gas and water per restaurant, kitchen or HVAC sub-meters, ratios per guest or per unit of revenue: the most energy-hungry sites stand out on their own.
Explore the module Suppliers & procurementCompliant suppliers, negotiated prices
A single supplier directory, added by company registration number, with mandatory documents and risk analysis. Group-negotiated prices are shared with every site, and maintenance contracts are tracked with an alert before the cancellation deadline.
Explore the module CAPEXReplacements, properly approved
Replacing kitchen equipment or refurbishing a dining room: requests come in with quotes and photos and follow your approval workflow, up to the committee when the amount requires it.
Explore the moduleScenario
Saturday night,the walk-in cooler fails
The report
The head chef reports the failure from their phone: quick action, “Kitchen” area, photo of the temperature display. Done in a few taps.
The alert
Technicians authorized for this restaurant are notified. One of them takes the request: it switches to “In progress.”
The fix
A part is missing? The request goes “On hold,” then is closed once repaired. Every step is timestamped and the resolution time calculated.
The decision
At headquarters, statistics by site and by equipment reveal a recurring failure: the replacement becomes a CAPEX request, and servicing of the refrigeration unit joins the preventive maintenance plan.
Benefits
The benefits,in practice.
Measured response times
Response and resolution times tracked, with 18 statistical groupings (site, area, equipment, day, hour, lead time) to measure service quality objectively.
Proof at your fingertips
Inspection reports, closed findings, audit visits: everything is dated and can be found in a few clicks during an inspection.
A consistent network
The same checks, the same audit template and the same supplier directory for all your restaurants.
Adopted in the kitchen
A simple mobile app that works offline, for teams who don't have time to open a laptop.
Frequently asked questions
Restaurantsyour questions.
Does GET17 replace our food safety (HACCP) system?
No. GET17 tracks the servicing and recurring inspections of your installations (refrigeration, extraction, gas, fire safety), with their reports and findings. Daily temperature logs and HACCP self-checks stay in your dedicated tools.
Our restaurants don't all have the same equipment. Is that a problem?
No. The inventory is pre-filled from the equipment types of your business activity; each site then removes what it doesn't have and completes its own data. A check that doesn't apply to a restaurant can be marked “Not applicable.”
Does the app work without a signal, in the kitchen or the basement?
Yes. A repair request created offline is saved on the phone and syncs once the network is back. For an audit, just download it before the visit: it can then be completed offline.
Can we start with a single module?
Yes. GET17 is modular: you can start with corrective and preventive maintenance, then turn on audits, energy or procurement whenever you're ready. Data already entered is then reused everywhere.
Let's talk about your restaurant network
Let's look together at how GET17 adapts to your kitchens, your inspections and your maintenance organization.