Sign in with your name & PIN. First time here? Use the one-time code your manager gave you and you will choose your own PIN.
Reset your PIN. No manager needed. Type your name above, then we email you a code and you choose a new PIN.
No email on file, or can't get into your inbox? Ask a manager to tap Reset PIN instead. Either way you choose the new PIN and nobody else ever sees it.
Manager tools. None of these are needed during service.
Everything else
Your training, certificates and the house rules.
Daily records
Deliveries and waste
Kitchen tools
Training and you
You today
Managers
Hiring
Turn a role on/off. The careers page updates instantly. Closed roles still accept "apply for future".
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Applications
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Opening hours
The times guests can book, and (when ticked) the hours on the website. There are no covers to set: the website only takes a booking when the floor plan has a real table free for the whole visit.
minutes before each service closes
Used everywhere: the times the booking form offers, the
Final order column on the website, and the deadline for the closing records. With a 23:00
close, 30 minutes means last orders 22:30 and closing records due 22:30.
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Closed dates
Christmas Day, a private hire, a staff party. Guests cannot book these dates online; you can still take a phone booking for them.
Saved.
When staff book into a full time
Only for staff. Online guests are always shown the free times instead.
Saved.
What's new
People
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+ Add a person
Just a name and role. The app gives you a one-time setup code to hand them; they choose their own PIN when they first sign in. You never see anyone's PIN.
Used only for PIN resets.
For job reminders only. If you leave it blank the app asks them at their first sign-in.
The date you saw their document. Required.
Jobs & assignments
Tap a person OR a whole category, then tick what they own. A shared job goes green for everyone as soon as one of them records it. Every change is kept in the audit trail.
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Saved.
You never have to remember the legal list. Every required record appears here by itself: add a fridge in Appliances and its two daily checks show up automatically. Anything with nobody on it is flagged red here and on the Today screen.
Who must pass which training, and where everyone is. A course is needed when their role needs it or you ticked it for them; it then shows in their My work with a Start button.
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Attempts & answers
Every attempt, with the questions each person got wrong. Download CSV saves the full record for your files.
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Every record is stored permanently. This view shows the selected dates.
Recent sign-ins
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Booking watch
Website guests who booked the same date twice, have past no-shows, or hit the booking limits (last 60 days). Nothing is stopped unless you choose. Restrict = their bookings wait for staff. Block = the website asks them to call. Staff can always book anyone by phone.
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New booking (phone)
Taking a reservation over the phone. It saves as Confirmed straight away. Add an email only if the customer wants a written confirmation; otherwise it just goes in the diary.
Saved.
Refusals & incident log
Log every refused alcohol sale (fake or no ID, under age, a suspected proxy purchase, or someone who is drunk) and any other licensing issue: a disturbance, someone asked to leave, the police called, or a welfare concern. This is a legal record that protects the licence, so log every one.
Log a refusal or incident
Saved.
Recent entries
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Every record is stored permanently. This view shows the selected dates.
Alcohol & licensing training
Read this, then take the short quiz.You must pass before you serve alcohol.Your result is saved against your name as proof of training.
Note:If you change the language, the words are translated automatically. The English version is the official training. Numbers and key safety facts stay in English on purpose. If anything is unclear, ask the manager before you serve alcohol.
Alcohol authorisation
Who is licensed to sell alcohol. Under the Licensing Act 2003 every sale must be authorised by the DPS, who holds a personal licence and is named on the premises licence. No DPS means nobody may sell.
Designated Premises Supervisor
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This must be the person named as DPS on the premises licence and holding a valid personal licence. There can be only one DPS.
Authorise a server
Pick a staff member who has passed the alcohol training. This records your written authorisation and opens a document to print and sign.
Authorised staff
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Periodic tasks
The records that aren't daily — probe calibration, deep cleans, pest visits and the 4-weekly review. Anything overdue is flagged.
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Licence & policies
The premises licence, its conditions, and the house policies. Read these as part of your induction.
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Alcohol authorisations on file (kept with this licence)
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Edit (managers)
My qualifications
Add your food-safety and licence certificates. A manager confirms each one. Keep the paper or photo certificate as well.
Your qualifications
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Awaiting confirmation (managers)
Induction
Confirm you have read and understood the InDish policies.
Food safety & the daily diary (temperatures, cleaning, allergens)
Personal hygiene & fitness to work (48 hours clear after sickness)
Allergens: never guess, always check the written information
Licensing & Challenge 25 (if you serve alcohol)
Logging records honestly and on time
Your induction record
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Team inductions (managers)
Fridge & freezer temps
Check each fridge/freezer and enter the actual temperature (not a tick). Fridges must be 8°C or below (aim ≤5°C); freezers -18°C or below. If one is out of range, write what you did about it.
Log a reading
Saved.
Recent readings
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Every record is stored permanently. This view shows the selected dates.
Appliance list (managers)
Add or remove the fridges and freezers staff log, and tag each to its area.
Saved.
Food safety training
Read the guide, then take the short quiz.You must pass before you work with food.Your result is saved against your name as proof of training. English is the master version; the translations are there to help you.
Note:If you change the language, the words are translated automatically. The English version is the official training. Numbers and key safety facts stay in English on purpose. If anything is unclear, ask the manager before you work with food.
Every problem line above jumps straight to its fix. Compliance records stay append-only; the audit trail records every settings change with who and when.
Settings
How the restaurant is set up. Every change is kept in the change history. The team, their jobs and their training are under People; your own screen (dark mode, text size, PIN, language) is the ⚙ button.
The shop
Licence
This app
Settings shape the lists; they never touch the records. Compliance records stay append-only whatever changes here.
Compliance records
Every register, stored permanently, browsable by date on each screen. This is the page with every register in one place.
Daily food safety
Goods in and out
People and licensing
Change history
Every settings change ever recorded: who changed what, and when. Compliance records live in their own registers; this is the audit trail for configuration.
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Every record is stored permanently. This view shows the selected dates.
Nothing open. Go to My work and tap a job.
InDishFirst sign-in
Welcome
Before anything else: choose your own PIN. Only you will know it. Not even the manager can see it.
PINs must match, be 4 to 8 digits, and not something obvious like 1234.
Forget it later? Reset it yourself by email, or a manager taps Reset PIN and you simply choose a new one. Nobody can ever look it up.
Your mobile
One thing before the tour.
If a food-safety job you own has not been recorded and the deadline is close,the app will send you one textto remind you. That is the only thing your number is used for.
Only managers here can see it.
It is never used for marketing and never given to anyone outside the restaurant.
Ask a manager any time to change it or take it off.
Saying no is fine and changes nothing else. You will still see every job on your own screen.
How this app works
30 seconds, 4 things.
✅
Sign in and your jobs for today are on the screen.
🌡
Tap a job, type what the display shows, take the photo, save.
🔒
Every record is stamped with your name and the time and can never be changed.
💬
If a job is still missing near the deadline the app sends you one text.
Induction
Four house rules. Read each one, then tick the box.
Food safety: temperatures, cleaning and checks are recorded every day, honestly and on time.
Allergens: never guess. A customer mentions an allergy, you stop and get the chef or manager.
Fitness to work: vomiting or diarrhoea means tell the manager and stay off until 48 hours after it stops.
Alcohol: you sell or serve it only when your screen shows the green badge. Red badge means no sale.
I have read and understood these four rules. The records are a legal requirement. This saves a dated acknowledgement against my name.
Food safety: temperatures, cleaning and checks are recorded every day, honestly and on time.
Allergens: never guess. A customer mentions an allergy, you stop and get the chef or manager.
Fitness to work: vomiting or diarrhoea means tell the manager and stay off until 48 hours after it stops.
Alcohol: you sell or serve it only when your screen shows the green badge. Red badge means no sale.