From Reactive Compliance to Real-Time Intelligence.
Working MVP · Pilot 1 Complete · Independent Pilot 2 Next
Food-Safety Execution Technology for Commercial Kitchens
SKAI connects kitchen workflows, temperature readings, corrective actions, and audit evidence — reducing the gap between what happens during service and what gets documented.
Pilot 1 has been completed in a live UAE commercial-kitchen environment. SKAI is now preparing V2 for an independent second pilot focused on reliability, staff adoption, and commercial validation.
The problem
Food-Safety Documentation Is Still Heavily Manual
Commercial kitchens operate under intense time pressure, yet many critical food-safety records still depend on handwritten logs or manual digital entry.
Early Operator Evidence
10 of 13
qualified operator interviews described delayed, deferred, or post-event food-safety recording during busy service.
Directional early-stage evidence only. This does not establish total market prevalence or buyer willingness to pay.
- 01
Delayed Documentation
Busy kitchen teams may complete records late or rely on memory after service.
- 02
Incomplete Records
Paper logs can be inconsistent, difficult to verify, and disconnected from the actual temperature event.
- 03
Manual Digital Entry
Replacing paper with a tablet does not eliminate the need for staff to enter every reading manually.
- 04
Missed Operational Signals
Temperature incidents may be noticed late or documented without a complete corrective-action trail.
The solution
From Manual Logging to Automated Evidence
SKAI is designed to support existing food-safety systems by connecting real temperature events with structured documentation and operational follow-up.
Connected temperature probes and sensors
Readings are captured from connected devices rather than retyped by hand.
Structured cooking and chiller workflows
Guided steps reflect how cooking and cold-storage checks actually happen during service.
Real-time alerts
Out-of-range conditions are surfaced to the team while there is still time to act.
Corrective-action documentation
Actions taken in response to an event are recorded alongside the reading that triggered them.
Configurable Food-Safety Rules
V2 is being designed to support customer-specific thresholds, workflows, and operational procedures without hard-coding them into the application.
Audit-ready PDF reporting
Records are compiled into structured reports for internal review and traceability.
SKAI is designed to support food-safety operations and existing HACCP processes. It does not replace the responsibility of trained food-safety personnel or applicable regulatory requirements.
Process
How SKAI Works
Step 1
Connect
Connect the relevant temperature probe or monitoring sensor.
Step 2
Capture
Record or monitor temperature readings during real kitchen operations.
Step 3
Respond
Review alerts, exceptions, and corrective actions.
Step 4
Report
Generate structured, audit-ready records for review and traceability.
Pilot 1 — Completed
Evidence from Live Kitchen Operations
Pilot 1 tested the SKAI workflow during real commercial-kitchen service with founder support. The results provide operating evidence, but do not yet prove independent adoption or commercial demand.
16
Operating dates
236
Cooking events
69
Cold records
208 / 25 / 3
PASS / WARNING / FAIL cooking outcomes
2.72× Capture-Density Signal
During the matched 1–15 August comparison window, SKAI recorded 174 cooking documentation events versus 64 entries in the parallel paper cooking log.
This is a documentation-event capture-density signal. It is not a claim of superior accuracy, food-safety compliance, ROI, or time savings, and the two recording methods were not perfectly equivalent.
Evidence boundary
Pilot 1 Evidence & Next Validation Goals
Demonstrated in Pilot 1
- BLE probe integration during live service
- Cooking and cold-record capture
- Alerts and corrective-action workflows
- Audit-ready PDF reporting
- Real-service use with founder support
Next Validation Goals
- Independent staff adoption
- Buyer willingness to pay
- Founder-independent operation
- Repeatability across deployments
- Commercial deployment economics
SKAI deliberately separates demonstrated evidence from future assumptions.
Next proof
Independent Pilot 2
The next pilot is designed to test whether SKAI can operate without the founder acting as the support layer.
- 01
Assisted Setup
Approximately five days of onboarding, configuration, and controlled support.
- 02
Independent Operation
Approximately 7–14 days where kitchen staff operate the core workflow without continuous founder involvement.
- 03
Measured Evidence
Record integrity, device reliability, staff time-on-task, support requirements, corrective-action traceability, and buyer/EHS review.
The objective is not simply to prove that the technology works. Pilot 2 must show that SKAI can be operated independently and create evidence strong enough to support a paid deployment.
Indicative durations only. Timing remains subject to technical readiness and site agreement.
Who it is for
Built First for High-Accountability Commercial Kitchens
- Hotels & Resorts
- Restaurant Groups
- Catering & Central Production Kitchens
- Other High-Accountability Commercial Kitchens
Adjacent food-service environments may be explored later after the core hospitality deployment model is validated.
Status
Current Stage
SKAI has a working MVP and has completed Pilot 1. The current focus is V2 reliability hardening, Independent Pilot 2, and commercial validation with prospective buyers.
- Initial Problem EvidenceCompleted
- Working MVPCompleted
- Pilot 1Completed
- Abu Dhabi Regulatory ClarificationADAFSA — Abu DhabiAugust 2026Completed
Guidance received regarding SKAI's use as a supporting food-safety monitoring and documentation tool during parallel testing, while required official records and procedures remain in place.
This does not constitute product approval, certification, or endorsement by ADAFSA.
- Dubai Pilot Pathway ClarifiedDubai Municipality — DubaiAugust 2026Completed
Written clarification received that a future SKAI pilot can be arranged directly with a participating food establishment in Dubai without prior approval from Dubai Municipality.
This does not constitute product approval or endorsement by Dubai Municipality.
- V2 Reliability HardeningCurrent
- Independent Pilot 2Next
- First Paid DeploymentTarget Milestone
- Repeatable Commercial DeploymentFuture Stage
About
Built from Direct Kitchen Experience
Abdullah Alshohef
Founder, SKAI
Abdullah is a hospitality and culinary professional with direct experience in high-volume commercial kitchens, food-safety procedures, HACCP documentation, and the operational realities faced by kitchen teams during busy service.
SKAI was created from firsthand experience of the gap between how food-safety documentation should work and how it is often completed under real operational pressure.
Contact
Interested in a Pilot, Partnership, or Product Discussion?
SKAI is currently engaging with commercial kitchens, food-safety professionals, technology partners, and relevant industry stakeholders.
Request a Demo
See how SKAI captures temperature records and produces structured documentation.
Discuss a Pilot
Explore whether your kitchen operation is a fit for a structured pilot.
Partnership Enquiry
Discuss technology, distribution, or industry collaboration.
Location
Abu Dhabi, United Arab Emirates