From Reactive Compliance to Real-Time Intelligence.
Pilot and validation phase
Automating Food-Safety Documentation for Commercial Kitchens
SKAI helps commercial kitchens capture temperature records, monitor critical food-safety events, document corrective actions, and generate audit-ready reports with less manual work.
Currently being validated through a commercial kitchen pilot in the UAE.
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.
- 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
Thresholds and check routines can be adapted to each operation's own procedures.
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 and validation phase
Pilot Evidence from Real Kitchen Operations
SKAI is currently being tested and refined in a commercial hotel kitchen environment in the UAE.
- Cooking-temperature records captured during live service
- Chiller-monitoring and alarm workflows tested
- Audit-ready PDF reports generated
- Operational feedback collected from kitchen staff
- Real temperature incidents documented and escalated
- Product requirements refined through direct kitchen use
During the pilot, a food-safety professional independently identified SKAI's core differentiation as automated documentation rather than simple digitization of paper forms.
This represents qualitative stakeholder feedback from the pilot and does not constitute regulatory approval, a commercial commitment, or full market validation.
Who it is for
Designed for High-Accountability Food Operations
- Hotels and resorts
- Commercial kitchens
- Catering operations
- Cloud kitchens
- Hospitals and healthcare food services
- Schools and institutional food operations
SKAI is being designed for operations where traceability, consistency, and audit readiness are critical.
Status
Current Stage
SKAI is in the pilot and validation phase. The current focus is product reliability, real-world adoption, operational evidence, regulatory guidance, and preparation for wider deployment.
- Problem validationCompleted
- MVP developedCompleted
- Commercial kitchen pilotActive
- Regulatory guidanceIn progress
- Additional pilot kitchensPlanned
- Wider 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