Help & docs
Practical guides for running your cafe on ProCafe.
Set up your site in Australia
Confirm your business category and the applicable state or territory requirements before choosing routines. Standard 3.2.2A tools and a separately required food-safety program are different obligations.
FSANZ: evidence tool and prescribed activitiesFor a category one business, identify which prescribed activities take place during the day. A general opening checklist alone does not describe a delivery, a cooling batch or food displayed later in service.
For each relevant prescribed activity, connect the safe method, staff responsibilities and evidence. Include transport or off-site catering when it is part of the business.
Review an export alongside the procedures and corrective actions it refers to. Discuss any alternative way of substantiating controls with the authorised officer; the app does not decide whether it is acceptable.
Getting started
Set up your cafe on ProCafe in a few minutes.
Locations & billing
Add locations, understand pricing, trials and invoices.
Roles & permissions
Owner, manager, supervisor and staff — and who can do what.
Daily checks & records
Complete checks, handle missed ones, and export your records.
Food safety & inspections
Temperatures, allergens, checklists, and the inspection report.
Temperatures & equipment
Distinguish cold storage, hot holding and food-process checks. A fridge sensor describes the equipment; use an appropriate food measurement when investigating the safety of a delivery or prepared batch.
Checklists & schedules
For a category one business, identify which prescribed activities take place during the day. A general opening checklist alone does not describe a delivery, a cooling batch or food displayed later in service.
Allergen information in Australia
Use the Australian declaration options in the menu matrix, including individually named tree nuts and the separate wheat and gluten entries. Review bought-in ingredients before publishing a chart.
Kitchen labels
Identify the prepared food, date and handling instructions used by the team. Link the product to its current recipe and supplier allergen information.
Inspection report & exports
Confirm your business category and the applicable state or territory requirements before choosing routines. Standard 3.2.2A tools and a separately required food-safety program are different obligations.
Suppliers & traceability
Deliveries at the back door, batches, and recalls.
Team & day-to-day
Roster, handover, announcements, stock, tasks, incidents and documents.
Incidents & refusals
Start with the affected activity: receiving, storage, preparation, display or transport. Record the food and time involved so the response can use the relevant history.
Documents & sign-off
Keep food-handler training and food-safety-supervisor evidence distinguishable from routine document acknowledgements. A staff signature in ProCafe is not a supervisor qualification.
Roster, handover & the day-to-day
Plan shifts, pass handovers, post announcements, raise stock requests and assign one-off tasks.
Keep the shift and the follow-up together
Give staff clear tasks and managers the records, reminders and follow-up they need. Open a topic for details.
People & workforce tools
Find people by name, job role or operational tag within your current location permissions. Choose visible columns and save your own views. Owners can archive and explicitly restore eligible staff without deleting their history; private personnel data stays separate.
Security & two-factor
Protect your account with 2FA, recovery codes and trusted devices.
Mobile app
iPhone and Android apps — offline capture, sync and 2FA.
Support
Get help and track your requests inside the app.