P L A S M O N . I O

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HORECA

Make cold storage, kitchen, and service processes fully visible end-to-end; manage quality on a branch basis.
Monitor in real time with Plasmon IoT, calculate the impact on product quality with Plasmon+, and prevent losses.

Why Do Losses in HORECA Remain “Visible but Unpreventable”?

 

• Cold chain breaks are often noticed—but too late to act.

 

• Data gaps occur between storage, kitchen, and service points.

 

• Human errors (doors left open, incorrect placement, etc.) cannot be monitored in real time.

 

• Reports exist, but there is no mechanism for immediate intervention.

 
 

The Plasmon+ Difference

• Real-time monitoring + intervention: It doesn’t just collect data; it actively intervenes to stabilize conditions in critical situations.

• End-to-end visibility: Storage → kitchen → service line are monitored from a single dashboard.

• Quality-focused analytics: Calculates true product shelf life using Mean Kinetic Temperature (MKT).

• Operational continuity: No data loss, even during power outages.

Key Outcomes for HORECA

 

• Reduced waste: Spoilage and product losses are minimized

 

• Consistent quality: The same product quality is maintained across all branches

 

• Easy compliance: Ready-to-use reports for ISO 22000 and food safety processes

 

• Operational transparency: All processes are monitored on a single screen

 

• Customer satisfaction: Product quality remains stable

Typical Use Cases

Cold rooms, blast chilling, and food storage areas

Restaurant kitchens and preparation zones

Hotel buffets and service areas

Cafés and chain store branches

Supply and distribution processes