The WhatsApp of your restaurant, your kitchen, your bar, your dining room, answered.

Thursday, 23:41. The last shift is closing and the head chef sees the back cold room reading 9°C. They post it in the group chat, between a photo of the till and Saturday's rota. The manager reads it at nine the next morning, with the fish already past saving. With Bedel, the head chef writes it to the restaurant's number and, if cold rooms are marked urgent, the alert rings that night on the phone of whoever is on call: the time of the report is kept, along with the time someone took it and the time it was fixed.

What it is and what it isn't. Bedel handles a restaurant's faults from the moment the team reports them until someone closes them. It isn't a temperature log or a HACCP system: it doesn't measure the cold room and doesn't replace your food safety controls. It keeps the time of the report and the time of the fix, which is exactly what's missing when someone asks how long the room was down.

The team's message: "The back cold room is at 9°C"

What Bedel does: Opens a fault ticket with the urgency you've given cold rooms: in the daytime, to maintenance; at night, if it's urgent, to whoever is on call

The team's message: A photo of the dishwasher with water on the floor, no text

What Bedel does: The photo is enough for a ticket. It asks for the area if it isn't clear and sends it to the role that covers that category

The team's message: "The card machine won't connect" in the middle of dinner

What Bedel does: If that's how you've split it, it goes to whoever looks after IT and the till, not to maintenance, without the waiter having to decide who

The team's message: "It smells of gas in the kitchen"

What Bedel does: It's an emergency and doesn't wait for any deadline: it alerts the team at once and tells whoever wrote to get out and call 112

The team's message: "Hola, la freidora no calienta desde esta tarde"

What Bedel does: It replies in Spanish and the ticket follows its route: the language doesn't change who gets it or the deadline

In a kitchen, the fault is seen by whoever is standing in front of it mid-service and can't leave the griddle to ring anyone. They mention it when they can, nearly always in the WhatsApp group, next to tomorrow's order. What comes up most:

• The cold room or the chest freezer: the temperature creeps up and nobody notices until the next shift. It's the one that costs the most stock and takes the longest to be reported.
• The fryer, the griddle and the oven: without them half the menu goes, and the report has to leave the kitchen straight away, with a photo.
• The dishwasher: when it stops mid-service, what matters is who's coming and when, not filling in a form.
• The customer toilets: a customer notices, tells a waiter, and the waiter doesn't know who to tell.
• Gas: it skips every deadline, with an immediate alert to the team. Extraction and water, with whatever urgency you give them.
• The card machine, the till and the wifi: that's IT rather than maintenance, and the report goes to a different phone.

You set the categories and the deadlines yourselves, in your own words: "cold room", "fryer", "customer toilets".

• The cold room goes to the head of maintenance and the card machine to whoever runs the till; the waiter writes the same way in both cases.
• An outside engineer for the dishwasher joins the structure as one more role, with their own WhatsApp.
• Anything that isn't pressing, logged after closing, waits for the morning shift, and its deadline starts counting when that shift begins.
• The manager reads the night's summary by email and sees on the dashboard which category repeats most.

A ticket with its time doesn't replace any statutory record, but it does leave a trail of what was reported and when it was fixed. These are the rules most often quoted, with the article. What actually applies to your premises is for your adviser or your local authority to confirm, and it depends on the country you're in.

• Regulation (EC) 852/2004 on the hygiene of foodstuffs, art. 5, an EU rule that applies in Ireland and Spain: it asks for permanent procedures based on HACCP principles. The ticket helps you tell what happened with a cold room out of range; it isn't the temperature log and doesn't replace it.
• In Spain, Law 31/1995 on the Prevention of Occupational Risks, art. 29.2.4: every worker immediately tells their superior about anything that, in their view, poses a risk to workers' safety and health. A smell of gas or a wet floor in the kitchen pass are the everyday example.
• Regulation (EU) 2016/679 (GDPR), art. 28: the business decides about the data and Bedel processes it on its behalf, with the contract published. More on GDPR.

Half an hour with the manager and whoever looks after maintenance, with nothing to install.

• Who covers each shift, who is on call overnight and what counts as urgent in the small hours: the cold room, water, extraction.
• The restaurant's number and the texts the assistant will use: opening times, the supplier calendar, closing procedures.
• The first fault, written by a waiter from their own phone before anyone else uses it.

• It doesn't measure the cold room's temperature or keep its log: there are no sensors and no connection to them.
• It doesn't replace your food safety management system or any statutory record the premises must keep.
• Diners don't report things themselves: the people on the restaurant's list do.
• It doesn't connect to the till, the card machine or the booking system, and it doesn't handle orders or payments.
• If you run a restaurant group, you see each restaurant separately, with its own Excel.

• Incident management on WhatsApp
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