HYGIENE · INGREDIENT CONTROL · DISPATCH
Rasoi Drishti
Know what needs attention. Verify that it is done
Rasoi Drishti helps restaurants and hotel kitchens manage daily hygiene, ingredient receiving and storage, and dispatch checks. Assign responsibility, track corrective actions and retain evidence—all through one shared platform.
Choose one package. Add others as your kitchen needs grow.
THE PROBLEM
Before service, three questions need clear answers.
What needs attention in your kitchen?
Are today’s hygiene tasks complete?
Know which checks, records and corrective actions still need attention—and who is responsible.
Which ingredients are eligible for use?
Check batch deadlines, storage exceptions and unresolved holds before ingredients reach the preparation station.
What happened at packing and handover?
Retrieve the checklist and evidence linked to an order when a discrepancy needs investigation.
Three packages. One shared platform.
Hygiene Assurance
Organise daily hygiene checks, maintain required records and assign corrective actions. Track each issue through to verified completion, with supporting evidence.
Ingredient Control
Record receiving checks and supplier lots, create QR batch labels and manage storage exceptions. Prioritise eligible stock by deadline and resolve batch holds before use.
Dispatch Assurance
Capture order references, complete staff-confirmed packing checklists and retain order-linked photos or clips. Flag discrepancies and missing evidence for review.
Purchase and renew each package independently. Combine them when your kitchen needs broader coverage.
How It Works
Every exception has an owner and a next step.
Assign
Route a hygiene, ingredient or dispatch exception to the responsible person.
Decide
An authorised person records the decision and the reason behind it.
Act
The team completes the corrective action and attaches supporting evidence.
Verify
Confirm the result and retain the record for review. Acknowledging an alert does not mean the work is complete.
PRODUCT PROGRESS
Software built. Preparing for kitchen pilots.
The core software workflows have been implemented and tested, covering hygiene records and corrective actions, ingredient receiving and QR batch control, storage exceptions, and order-linked dispatch evidence.
We are now preparing selected kitchen pilots to validate equipment integration, label durability, staff effort and day-to-day reliability. Camera-based capabilities will be introduced individually as they pass real-kitchen validation.
Each deployment will have a defined scope, an accountable operating owner and agreed success criteria.
DESCRIPTION
Core workflows implemented and tested
Equipment commissioning and workflow validation
Measure adoption, reliability and customer value
STAGE
Software foundation
Deployment preparation
Selected kitchen pilots
Become a Pilot Partner
We are seeking quality-focused restaurants, small restaurant groups and hotel kitchens for selected pilot deployments, starting in Chennai. Choose one operational problem, appoint a responsible owner and measure the results with us.
Choose Your Focus
One clearly defined problem
Start with hygiene follow-through, ingredient receiving and storage, or dispatch evidence. Agree the workflows, equipment and success criteria before installation.
Test in Daily Service
A named kitchen owner
Nominate a chef or manager to coordinate the pilot. Train the team, observe use during busy service and review exceptions, staff effort and reliability each week.
Measure and Decide
A clear continuation decision
Compare results against your starting baseline. Review operational value, staff workload and support needs before deciding on a paid subscription or wider rollout.
Equipment That Fits
Start with the equipment your chosen workflows need: a shared staff device, label printer, probe, selected sensors or suitable cameras. We assess what can be reused before confirming the installation.
Value You Can Measure
Agree success criteria before the pilot. Track ingredient discard, staff effort, corrective-action completion and dispatch evidence against your kitchen’s starting baseline.
Control Over Evidence
Define who can access records and how evidence is captured, retained and shared. Local processing is central to the design, with remote access and notifications configured for the agreed deployment.
A Clear Scope and Quote
Purchase one package or combine them. Your proposal specifies the subscription, equipment, installation and support, with pilot terms and continuation pricing agreed before deployment.
Tell us your kitchen’s main operational challenge. Let’s define a focused pilot.
ANSWERS
Frequently Asked Questions
What equipment will my kitchen need?
Equipment depends on the package. Hygiene workflows can start on a shared phone or tablet. Ingredient control may need a printer, probe, sensors and local host. Dispatch evidence needs a suitable capture setup. We assess existing equipment before confirming the installation.
How is kitchen footage handled?
Local processing is central to the design. Any evidence recording, remote access or sharing is defined in your deployment scope, including who can access it and how long it is retained. Cameras are used only where required for the agreed functions.
Can I purchase just one package?
Yes. Hygiene Assurance, Ingredient Control and Dispatch Assurance can each be purchased and renewed independently. Start with your priority and add other packages when needed. Pilot scope, equipment and commercial terms are agreed before deployment.
Are hygiene and packing checks fully automated?
The initial offering combines staff workflows, measurements and recorded evidence. Camera-based checks are introduced individually after validation. Dispatch uses staff-confirmed packing checklists and order-linked evidence.
Does the system decide whether food is safe to use?
No. It supports approved checks, measurements, batch restrictions and authorised decisions. It does not independently certify freshness or microbiological safety, and it does not replace professional food-safety judgement.
When can my kitchen start?
We are preparing selected pilot deployments, starting in Chennai. Start dates depend on the agreed scope, equipment readiness and required validation. Contact us to discuss your kitchen and pilot suitability.
Let’s discuss your kitchen.
Tell us where your team needs better control—daily hygiene, ingredient receiving and storage, or dispatch checks. We’ll discuss your workflow and identify a suitable pilot scope.
We will use these details to respond to your enquiry.