How ComplyMenu works.

You get 14 days free and the whole product — nothing is held back for a higher tier, and you are not asked for a card to begin.

1. Go to the signup page and enter your name, email, restaurant name and a password.
2. Check your inbox and click the verification link. That link stays valid even if you ask for another one.
3. You land on the Overview. It will be empty — the next three steps fill it.

A location is a physical site that checks get logged against. Every check, every staff member and every record hangs off one, so this comes before anything else.

1. Open Locations in the sidebar and choose Add location.
2. Enter a Name — whatever your team calls it out loud. "Riverside", "Front of house", "Main kitchen".
3. Address is optional. It appears on nothing your staff use day to day.
4. One site? Add one and move on. The rest of the app behaves exactly the same.

A check template is a standing instruction: this reading, this often, within this range. Set them up once and the due list builds itself from then on — nobody schedules anything again.

1. Open Templates and choose Add template.
2. Give it a Name your staff will recognise at a glance — "Walk-in cooler", not "Refrigeration unit 1".
3. Pick a Type. Temperature asks for a number. Checklist asks for a set of items to be ticked off.
4. Choose a Frequency: Every 4 hours, Daily, or Weekly.
5. For a temperature check, set the Unit — F or C, per check, matching whatever that thermometer reads — and the acceptable range.
6. For a checklist, type the Checklist items, one per line.

Every person gets their own account, at no extra cost — there is no per-employee charge. That matters, because a record is only worth anything if the name on it is the person who actually took the reading.

1. Open Staff and choose Add staff.
2. Enter their Name and Email. They get an invitation to set their own password.
3. Choose a Role. Owner sees and changes everything. Area manager runs a group of sites — they manage the people at those sites, but never your billing, locations or templates. Manager gets oversight of their site. Staff log checks — nothing else, nothing they do not need.
4. Set Locations to scope them. Leave it open and they see every site; pick one or more and that is all they ever see.
5. When someone leaves, remove them. If they have logged any checks their access ends immediately but their name stays on those records — they move to No longer has access, with a Restore access button if they come back. Anyone who never logged a check is deleted outright.

This is the whole daily experience. Everything above exists so that this screen is short, obvious and hard to get wrong on a wet tablet in a busy kitchen.

1. Your staff open Checks. Anything due is listed; anything late carries an Overdue badge.
2. They tap the check, read the thermometer, and type the number. Big targets, one check at a time, no menus to dig through.
3. Checklist checks are a set of items to tick, then submit.
4. It saves with their name and the exact time against it. Nobody has to remember to write anything down.

When a reading falls outside the range you set, ComplyMenu says so immediately, on the spot, while the person is still standing at the cooler and can still do something about it.

1. The reading is flagged the moment it is entered — not in a report the following week.
2. A field appears: What did you do about it? It is required.
3. The check will not save until it is filled in. There is no skip, and no way to save a failure silently.
4. You can attach a photo of what you did — the repaired unit, the reheated product, the stock you threw out. Straight from the tablet camera.
5. The reading, the note, the photo and the name all go onto the permanent record together.

Someone types 83 instead of 38. It happens on every wet tablet in every kitchen. What matters is that the fix leaves a record an inspector can trust, rather than quietly rewriting history.

1. An owner, area manager or manager opens the entry from Checks and chooses to amend it.
2. Enter the correct reading and a short reason. The reason is required.
3. The original figure is kept and shown beside the correction — on screen and on the printed record — along with who changed it and when.
4. Each entry can only be corrected once. There is no second bite.

An expired food-handler certificate is a finding on an inspection whether or not the person is good at their job. ComplyMenu tracks the dates so you are not finding out on the day.

1. Open Certifications and add one against a Staff member.
2. Record the Certification name, the Certificate number printed on the card, and the Issuing authority.
3. Set Issued and Expires. Anything approaching its expiry gets flagged for you.
4. Attach the Certificate document — a scan or a photo straight off a phone. PDF, JPG, PNG or HEIC.
5. Use Notes for anything the fields do not cover — replacement card ordered, original in the office binder.

The Overview answers the two questions an owner actually has: is today done, and is anything drifting. It is built to be read in about five seconds.

1. Checks completed today and Checks overdue right now tell you whether the shift is on top of it.
2. In-range rate, last 30 days is your trend. A slow decline usually means equipment, not people.
3. Corrective actions, last 7 days shows what went wrong and got handled.
4. Run more than one site and a By location table appears, worst first — so whichever restaurant is furthest behind is the first thing you read, not the one that happens to be alphabetically first.
5. Each location also shows its last 7 days. A site can be all clear today and still read "2 of 7 days missed", and a site that has slipped several days running is flagged as exactly that.
6. Below that, activity over the last 14 days across everything you can see.

Everything above exists so that this takes one minute. Pick a date range and ComplyMenu builds a finished, printable record of every check inside it.

1. Open Inspection and pick a range — Last 7, 30 or 90 days, or any two dates.
2. Narrow it to one location, or leave it across all of them.
3. You get the sheet: every reading against the target it had to hit, whether it passed, who logged it, when, and the corrective action on anything that missed.
4. Choose Print / Save as PDF. Hand over the paper, or email the PDF.

The parts you touch rarely, but should know are there.

1. Settings holds your profile, your password, and your restaurant details — including the Timezone, which decides when a day rolls over and what counts as overdue.
2. Billing shows your plan, your payment method and your invoices. Flat monthly fee per location, no contract.
3. A full CSV export of your check history is available any time — not just when you are leaving.
4. Account deletion lives under Danger zone in Settings, and does what it says.
5. The sun/moon button in the top right switches between light and dark. It remembers per device, so a dim kitchen tablet can run dark while your laptop stays light.
6. On a tablet, use the browser's Add to Home Screen (or Install app on Android) and ComplyMenu opens full-screen, without an address bar eating the top of a small display.