In-house training built from your own menu, equipment and logs
Rotahr builds thirteen short training courses out of your venue's own data — your menu, your equipment register, your stock list, your HACCP units, your rota — so a new starter is tested on the actual allergens and the actual fridges they will work with, and every pass is recorded with an expiry date. This is in-house training, not an accredited qualification.
Induction training in a small venue is usually a conversation on a Tuesday afternoon that nobody writes down. The generic e-learning alternative teaches a fictional kitchen: a menu that isn't yours, equipment you don't own, chemicals you don't stock. Staff click through it, the certificate goes in a drawer, and nothing about how your venue actually runs has been learned or evidenced.
Because Rotahr already holds the menu and its allergen matrix, the stock list, the cleaning logs, the delivery log, the HACCP units and the equipment register, the course content is generated from them. The allergen course asks about dishes on your own menu. The fire safety course names your own equipment. The working time course follows the rule set for your region. Change the menu and the course changes with it.
Assign a course to one person or the whole team, then use the team board — every staff member against every course in one grid — to see who to chase first. A pass needs 80%, lasts twelve months, prints as a certificate, and sits on that employee's profile beside their external certificates so the expiry tracker chases it before it lapses. An owner without a staff record can take any course too, marked as a practice run so it stays out of the team's records.
What it does
Thirteen courses, generated from your data
Allergen awareness from your menu, fire safety from your equipment register, manual handling from your stock list, food hygiene and HACCP system awareness from your own HACCP units, cleaning chemical safety from your cleaning logs, deliveries and goods-in from your delivery log, guest data privacy from your guest records, working time and breaks from your rota, plus front-of-house allergen service, knife and equipment safety, stock and waste cost, and opening and closing checks.
Assign and chase
Assign to one person or the whole team with a due date, and outstanding assignments get chased rather than remembered by a manager.
Team board
Every staff member against every course in a single grid, so the gaps and the people to chase first are visible without opening thirteen reports.
Pass mark and 12-month expiry
80% to pass, valid for twelve months, then it reappears as due. Retakes are allowed and the latest result is the one that counts.
Printable certificate
Each pass produces a certificate you can print or save as a PDF for the training folder an inspector asks to see.
History on the employee profile
Which courses a person has taken, when they passed and when it expires, alongside the external certificates Rotahr already tracks.
Who this is for
Venues that induct staff constantly and have nothing written down to prove any of it, and anyone whose training records are currently a drawer.
What it doesn't do
- —This is in-house training, not an accredited qualification. Rotahr is not an awarding body and these courses carry no accreditation. Where your jurisdiction requires accredited or externally certified training, you still buy that separately — Rotahr records it and tracks its expiry, it does not replace it.
- —Course content is only as good as the data behind it. A half-filled allergen matrix or an empty equipment register produces a thin course.
- —Text and questions only. No video, no SCORM and no library of third-party courses.
- —Written for the jurisdictions Rotahr supports — Ireland, the UK, the US, Canada and Australia — and not a substitute for local legal advice.
Common questions
Is the training accredited?
No. These are in-house courses built from your own data, and Rotahr is not an awarding body. They evidence that you trained your team on your own systems. They do not replace an accredited qualification where one is legally required.
Will it satisfy an inspector?
It gives you what most small venues cannot produce on the spot: a dated record of who was trained on what, with a pass mark and a printable certificate. Whether that is sufficient depends on your jurisdiction and the role. For anything that requires accredited certification, keep buying it and record it in Rotahr alongside.
What happens after twelve months?
The pass expires and the course reappears as due for that person, exactly the way an external certificate expiry is tracked.
Can I take a course myself as the owner?
Yes. An owner without a staff record can take any course, and the attempt is marked as a practice run so it never lands in the team's records.
See it with real data
A full demo venue, nothing to sign up for. First month free if you keep it.
Open the demoWorks with
HACCP & food safety
Digital temperature checks, delivery records, cleaning schedules and a corrective action log. Export a full HACCP pack as PDF for an inspection.
Rota & scheduling
Build a hospitality rota once, publish to staff phones, and handle swaps, availability and no-shows without a group chat. Flat monthly price, unlimited staff on Enterprise.