Help & docs
Practical guides for running your cafe on ProCafe.
Set up your site in the United States
Identify the state and local authority, the adopted rules and any conditions on the permit. A national model is a starting point for review, not one universal set of mandatory limits.
FDA: Food Code and jurisdiction adoptionSeparate the person-in-charge opening review from receiving, preparation and service observations. Include employee-health and hygiene checks appropriate to the establishment's procedures.
Keep normal operating procedures separate from any special-process HACCP plan or variance required by the authority. Record the approval documents with the relevant process where applicable.
Prepare site-specific inspection evidence with the check history, responsible staff and corrective actions. The exported records support review; they do not grant a permit or regulatory approval.
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
Use the site's Fahrenheit or Celsius display consistently and identify whether the observation is food temperature or equipment air temperature. Review the locally adopted limits for the process.
Checklists & schedules
Separate the person-in-charge opening review from receiving, preparation and service observations. Include employee-health and hygiene checks appropriate to the establishment's procedures.
Allergen matrix
Review US menu requirements separately from the app's shared 14-category matrix, which is not a dedicated US declaration tool. Keep bought-in bread, dressings and sauces in the ingredient review rather than relying on the menu item's name.
Kitchen labels
Set internal identification and date-marking routines for the food handled at the establishment. Review the locally adopted rules rather than applying one shelf life to every recipe.
Inspection report & exports
Identify the state and local authority, the adopted rules and any conditions on the permit. A national model is a starting point for review, not one universal set of mandatory limits.
Suppliers & traceability
Deliveries at the back door, batches, and recalls.
Team & day-to-day
Schedule, handover, announcements, stock, tasks, incidents and documents.
Incidents & refusals
Identify whether the issue is a rejected delivery, a process failure or food already served. Keep the batch, time and person-in-charge decision together.
Documents & sign-off
Keep person-in-charge responsibilities and any required food-protection-manager or food-handler credentials separate from internal document sign-off.
Schedule, handover & the day-to-day
Plan shifts, pass handovers, post announcements, raise stock requests and assign one-time 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.