Menu-aware
Priority
Per-cover cost
Surfaced
HACCP-ready
Audit trail
The workflow
From a scan to a closed ticket — without losing the chain.
Three steps, designed around a noisy line, not a maintenance office. The chef stays on the pass; the technician sees the story.
Scan the QR on the asset tag
Cooks and stewards open a ticket from the line in under a tap. Photo, voice-to-text note, and the asset’s history come pre-loaded.
Mobile-first. No login to the pantry tablet. The tag does the work.
Hotpass ranks it against tonight
Tonight’s menu, covers booked, per-cover revenue, and HACCP-critical flag all feed the priority. A bubbling floor under the fish tank on a 14-cover lunch gets a different seat than the same fault on a 110-cover Saturday.
Priorities move in real time. Saturday terms. Cancellations. Menu swaps.
Close with a corrective action
Brand-standard corrective actions branch by shift and equipment class. The chef sees what was written. The technician sees the chain-of-events. The auditor gets an instant log.
No thermal paper. No paper ticket estimates. Forecourt to back-of-house in one trail.
Why it’s different
Same asset. Same fault. Different priority — by design.
Most CMMS tools rank tickets by static asset criticality. Hotpass ranks them against the menu you’re about to run. That changes who gets fixed first, and what it’s worth to fix them.
On the pass
Tonight's tickets. Jumps the queue.
Exhaust hood — line 2
$14.20/coverBaffles warped; ventilation degraded
Saturday tasting menu — 60 covers
Walk-in cooler — produce
$6.80/coverTemp drift +3.2°C over baseline
Tonight pre-shift prep
In the queue
Same assets, but tonight isn't heavy on them.
Ice machine — bar
$0.90/coverYield down ~18%
Back bar; not tonight-critical
Dishwasher — pot wash
$1.40/coverSpray arm worn
Replacement cycle Mon, low rupture risk
The math behind the priority
Per-cover revenue × covers booked tonight × probability of failure × HACCP-critical flag = the ticket’s position on the rail. It updates as your reservations book up, your menu swaps, and your prep schedule tightens.
Why tonight matters
A walk-in cooler drift on a slow Tuesday is a maintenance ticket. The same drift an hour before a 110-cover tasting is a brand-and-revenue event. Hotpass is the only queue that knows which one it is.
Multi-unit ops
A live readiness view, by site — for the district manager.
For boutique groups rolling Hotpass across dozens of locations, every site shows open tickets, the reactive vs. preventive split, and a per-cover cost-of-downtime overlay. At-risk sites surface first.
What district managers see
- A live status board, drillable to ticket
- Reactive vs. preventive split per asset class
- Per-cover cost-of-downtime overlay on every open ticket
- Brutally-honest preventive compliance, per location
38 covers · tasting
Linden & Co.
Open tickets
2
$/cover at risk
$0.40
62 covers · à la carte
Ember Bar
Open tickets
5
$/cover at risk
$4.10
84 covers · family menu
The Mariner
Open tickets
7
$/cover at risk
$11.90
24 covers · tasting
Stellina 12
Open tickets
1
$/cover at risk
$0.00
120 covers · service
Otto Pizzeria
Open tickets
4
$/cover at risk
$2.80
54 covers · tasting
Quince Room
Open tickets
6
$/cover at risk
$9.20
HACCP & temperature logs
Brand-standard checklists, branch by shift.
Hotpass layers food-safety inspections and temperature logs on top of the maintenance queue. Branched by shift, anchored to the equipment record, signed by the cook on the line — not paper-taped to a wall.
Today’s walkthrough · Linden & Co.
One line cooker’s scan, one signed entry, one paperless audit trail.
Pricing
One flat rate. Every location.
$39.99 per location per month — billed monthly, cancel any time. Pick the calculator on the Pricing page to see your total before you sign up.
Per location
One flat rate, billed monthly, cancel any time. Same price whether you run one site or fifty. Every location gets the full feature set — kitchen-aware prioritization, mobile QR tickets, HACCP & temp logs, brand-standard corrective actions, and the reactive vs. preventive dashboards.
- Kitchen-aware prioritization
- QR-tagged mobile tickets
- HACCP & temp logs
- Brand-standard corrective actions
- Reactive vs. preventive dashboards
- District-manager readiness board
- Per-cover cost-of-downtime overlay
FAQ
What chefs and GMs ask first.
A short list. If your question isn’t here, the inbox below is the real one.
On the line, not in a queue
Pass the line to a chef.
Then to a tool.
Hotpass is a chef’s view of how downtime actually hits the pass. We’ll walk through your menu, your nights, and the assets that move the line — and we’ll send a quote that fits your room. No demo theatre.
Hotpass is informed by a founder who has run hands-on commercial-kitchen equipment maintenance and front-of-house management — and still cooks on the line.