Every handbook, always current.
Knowledge Base & SOPs
Every handbook,
always current.
No more binder in the back office. Every manual, recipe and procedure lives in Bounti, on every phone and in the same version at every location.
Fryer Cleaning
Shared
SOP
Fryer Cleaning
Author
Dario K.
Last edit
2 days ago
Before you start
The fryer is off at the wall and the oil has dropped below 40 °C. Gloves and the drain trolley live in the back store, on the shelf by the door.
Checklist
Change the fryer oil
Order a replacement filter
Re-check oil at next audit
Wipe down the hood and the drain
Sign off with a photo
Thousands of locations. Millions of employees. One workflow.
Thousands of locations. Millions of employees. One workflow.
Thousands of locations. Millions of employees. One workflow.
One source for every standard.
Always current
One update, every location
When a process changes, you update the document once – and every location sees the new version right away. No old printouts, no copies in group chats.
One version for everyone
Nobody works from an outdated PDF anymore.
Review first, then publish
Your team only sees pages that have been approved.
Share
SOP
Audit and Checklist Execution
Add people, groups, locations or roles
Share
Employees in the app only see published pages
ML
Maya L.
maya@burgermeister.de
Owner
Servers Mitte
+10
Viewer
General access
Anyone with the link
Viewer
Share
SOP
Audit and Checklist Execution
Add people, groups, locations or roles
Share
Employees in the app only see published pages
ML
Maya L.
maya@burgermeister.de
Owner
Servers Mitte
+10
Viewer
General access
Anyone with the link
Viewer
Built for the floor
Found in seconds, not in a binder
Handbooks, recipes and work instructions live in one place, sorted by area and searchable on any phone – even in the middle of service.
Sorted by area
Kitchen, service, counter – every team finds its documents.
Offline too
Everything stays available and syncs later.
Knowledge Base
/
Kitchen
23
Create new document
Start from scratch
Documents
Onboarding – Kitchen
Welcome to the kitchen team. Before your first shift, read through the station overview, the allergen guide and the cleaning schedule. Your shift lead walks you through the line on day one and signs off each station once you have worked it.
Wash your hands before every shift and after handling raw meat, fish or eggs. Keep cold food at 7 °C or below and hot food at 63 °C or above. Label everything you prep with the date and your initials.
Onboarding – Kitchen
PDF Document
2h ago
Allergen guide
Welcome to the kitchen team. Before your first shift, read through the station overview, the allergen guide and the cleaning schedule. Your shift lead walks you through the line on day one and signs off each station once you have worked it.
Wash your hands before every shift and after handling raw meat, fish or eggs. Keep cold food at 7 °C or below and hot food at 63 °C or above. Label everything you prep with the date and your initials.
Allergen guide
Page
Yesterday
Knowledge Base
/
Kitchen
23
Create new document
Start from scratch
Documents
Onboarding – Kitchen
Welcome to the kitchen team. Before your first shift, read through the station overview, the allergen guide and the cleaning schedule. Your shift lead walks you through the line on day one and signs off each station once you have worked it.
Wash your hands before every shift and after handling raw meat, fish or eggs. Keep cold food at 7 °C or below and hot food at 63 °C or above. Label everything you prep with the date and your initials.
Onboarding – Kitchen
PDF Document
2h ago
Allergen guide
Welcome to the kitchen team. Before your first shift, read through the station overview, the allergen guide and the cleaning schedule. Your shift lead walks you through the line on day one and signs off each station once you have worked it.
Wash your hands before every shift and after handling raw meat, fish or eggs. Keep cold food at 7 °C or below and hot food at 63 °C or above. Label everything you prep with the date and your initials.
Allergen guide
Page
Yesterday
In every language
Your processes, in your team’s language
Content is available in 135 languages. So even the new temp understands the allergen list – in their native language.
135 languages
Every document in the language your team speaks best.
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9:41
Knowledge Base
/
Kitchen
23
Onboarding – Kitchen
Welcome to the kitchen team. Before your first shift, read through the station overview, the allergen guide and the cleaning schedule. Your shift lead walks you through the line on day one and signs off each station once you have worked it.
Wash your hands before every shift and after handling raw meat, fish or eggs. Keep cold food at 7 °C or below and hot food at 63 °C or above. Label everything you prep with the date and your initials.
Onboarding – Kitchen
PDF Document
2h ago
Allergen guide
Welcome to the kitchen team. Before your first shift, read through the station overview, the allergen guide and the cleaning schedule. Your shift lead walks you through the line on day one and signs off each station once you have worked it.
Wash your hands before every shift and after handling raw meat, fish or eggs. Keep cold food at 7 °C or below and hot food at 63 °C or above. Label everything you prep with the date and your initials.
Allergen guide
Page
Yesterday
Opening checklist
Welcome to the kitchen team. Before your first shift, read through the station overview, the allergen guide and the cleaning schedule. Your shift lead walks you through the line on day one and signs off each station once you have worked it.
Wash your hands before every shift and after handling raw meat, fish or eggs. Keep cold food at 7 °C or below and hot food at 63 °C or above. Label everything you prep with the date and your initials.
Opening checklist
Page
2d ago
Food safety & HACCP
Welcome to the kitchen team. Before your first shift, read through the station overview, the allergen guide and the cleaning schedule. Your shift lead walks you through the line on day one and signs off each station once you have worked it.
Wash your hands before every shift and after handling raw meat, fish or eggs. Keep cold food at 7 °C or below and hot food at 63 °C or above. Label everything you prep with the date and your initials.
Food safety & HACCP
PDF Document
3d ago
Closing procedure
Welcome to the kitchen team. Before your first shift, read through the station overview, the allergen guide and the cleaning schedule. Your shift lead walks you through the line on day one and signs off each station once you have worked it.
Wash your hands before every shift and after handling raw meat, fish or eggs. Keep cold food at 7 °C or below and hot food at 63 °C or above. Label everything you prep with the date and your initials.
Closing procedure
Page
1w ago
Cleaning schedule
Welcome to the kitchen team. Before your first shift, read through the station overview, the allergen guide and the cleaning schedule. Your shift lead walks you through the line on day one and signs off each station once you have worked it.
Wash your hands before every shift and after handling raw meat, fish or eggs. Keep cold food at 7 °C or below and hot food at 63 °C or above. Label everything you prep with the date and your initials.
Cleaning schedule
PDF Document
2w ago
Ask Bounti…
9:41
Knowledge Base
/
Kitchen
23
Onboarding – Kitchen
Welcome to the kitchen team. Before your first shift, read through the station overview, the allergen guide and the cleaning schedule. Your shift lead walks you through the line on day one and signs off each station once you have worked it.
Wash your hands before every shift and after handling raw meat, fish or eggs. Keep cold food at 7 °C or below and hot food at 63 °C or above. Label everything you prep with the date and your initials.
Onboarding – Kitchen
PDF Document
2h ago
Allergen guide
Welcome to the kitchen team. Before your first shift, read through the station overview, the allergen guide and the cleaning schedule. Your shift lead walks you through the line on day one and signs off each station once you have worked it.
Wash your hands before every shift and after handling raw meat, fish or eggs. Keep cold food at 7 °C or below and hot food at 63 °C or above. Label everything you prep with the date and your initials.
Allergen guide
Page
Yesterday
Opening checklist
Welcome to the kitchen team. Before your first shift, read through the station overview, the allergen guide and the cleaning schedule. Your shift lead walks you through the line on day one and signs off each station once you have worked it.
Wash your hands before every shift and after handling raw meat, fish or eggs. Keep cold food at 7 °C or below and hot food at 63 °C or above. Label everything you prep with the date and your initials.
Opening checklist
Page
2d ago
Food safety & HACCP
Welcome to the kitchen team. Before your first shift, read through the station overview, the allergen guide and the cleaning schedule. Your shift lead walks you through the line on day one and signs off each station once you have worked it.
Wash your hands before every shift and after handling raw meat, fish or eggs. Keep cold food at 7 °C or below and hot food at 63 °C or above. Label everything you prep with the date and your initials.
Food safety & HACCP
PDF Document
3d ago
Closing procedure
Welcome to the kitchen team. Before your first shift, read through the station overview, the allergen guide and the cleaning schedule. Your shift lead walks you through the line on day one and signs off each station once you have worked it.
Wash your hands before every shift and after handling raw meat, fish or eggs. Keep cold food at 7 °C or below and hot food at 63 °C or above. Label everything you prep with the date and your initials.
Closing procedure
Page
1w ago
Cleaning schedule
Welcome to the kitchen team. Before your first shift, read through the station overview, the allergen guide and the cleaning schedule. Your shift lead walks you through the line on day one and signs off each station once you have worked it.
Wash your hands before every shift and after handling raw meat, fish or eggs. Keep cold food at 7 °C or below and hot food at 63 °C or above. Label everything you prep with the date and your initials.
Cleaning schedule
PDF Document
2w ago
Ask Bounti…
Built for multi-location operators
Same product.
Different pressure.
Built for teams that never sit down. A hotel breakfast shift, a store opening and a production line all need the same thing: the right answer, on the floor, in their own language.
Built for multi-location operators
Same product.
Different pressure.
Built for teams that never sit down. A hotel breakfast shift, a store opening and a production line all need the same thing: the right answer, on the floor, in their own language.
Built for multi-location operators
Same product.
Different pressure.
Built for teams that never sit down. A hotel breakfast shift, a store opening and a production line all need the same thing: the right answer, on the floor, in their own language.
Many locations. One standard.
See how Burgermeister, Peter Pane and other chains run every location equally well with Bounti.
How Burgermeister builds 32 restaurants to run like 100
97%
Team reach within 48 hours
-47%
Training costs vs. previous methods
Crew member
completed a course:
Upselling basics
How Peter Pane reaches 2,000+ employees across 58 locations
90 min.
Onboarding time saved per new hire
92%
Training completion rate
Service team
completed a course:
HACCP
How Coffee Fellows keeps one standard across 300+ locations
300+
Locations worldwide
2,500+
Audits & checks completed
Area manager
completed an audit:
Hygiene check
Many locations. One standard.
See how Burgermeister, Peter Pane and other chains run every location equally well with Bounti.
How Burgermeister builds 32 restaurants to run like 100
97%
Team reach within 48 hours
-47%
Training costs vs. previous methods
Crew member
completed a course:
Upselling basics
How Peter Pane reaches 2,000+ employees across 58 locations
90 min.
Onboarding time saved per new hire
92%
Training completion rate
Service team
completed a course:
HACCP
How Coffee Fellows keeps one standard across 300+ locations
300+
Locations worldwide
2,500+
Audits & checks completed
Area manager
completed an audit:
Hygiene check
Many locations. One standard.
See how Burgermeister, Peter Pane and other chains run every location equally well with Bounti.
How Burgermeister builds 32 restaurants to run like 100
97%
Team reach within 48 hours
-47%
Training costs vs. previous methods
How Peter Pane reaches 2,000+ employees across 58 locations
90 min.
Onboarding time saved per new hire
92%
Training completion rate
Get answers to the most common questions about the knowledge base.
Everything you need to know before your first rollout. Can’t find your answer? Our team is happy to walk you through it.
What goes into the knowledge base?
Handbooks, recipes, SOPs and work instructions, sorted by area such as kitchen, service and counter.
How do changes reach every location?
You update the document once, and every location sees the new version right away.
Who sees which pages?
You share pages with people, groups, locations or roles. Employees only see published pages.
Can my team read documents in their own language?
Yes. Content is available in 135 languages, and it stays available offline.
Get answers to the most common questions about the knowledge base.
Everything you need to know before your first rollout. Can’t find your answer? Our team is happy to walk you through it.
What goes into the knowledge base?
Handbooks, recipes, SOPs and work instructions, sorted by area such as kitchen, service and counter.
How do changes reach every location?
You update the document once, and every location sees the new version right away.
Who sees which pages?
You share pages with people, groups, locations or roles. Employees only see published pages.
Can my team read documents in their own language?
Yes. Content is available in 135 languages, and it stays available offline.
Get answers to the most common questions about the knowledge base.
Everything you need to know before your first rollout. Can’t find your answer? Our team is happy to walk you through it.
What goes into the knowledge base?
Handbooks, recipes, SOPs and work instructions, sorted by area such as kitchen, service and counter.
How do changes reach every location?
You update the document once, and every location sees the new version right away.
Who sees which pages?
You share pages with people, groups, locations or roles. Employees only see published pages.
Can my team read documents in their own language?
Yes. Content is available in 135 languages, and it stays available offline.