Image Credits: PathSpot Technologies
Marriott International and PathSpot Technologies, Inc. have entered a strategic partnership to implement PathSpot’s electronic kitchen and real-time hygiene management system across its international properties.
Hotel properties between two and eight hours per day in back-of-house tracking and logging are estimated to be saved by the application of PathSpot’s systems, improving efficiency and reducing food waste and energy usage.
PathSpot Technologies, Inc. and Marriott International, Inc. recently made a strategic partnership. Marriott will become the first hospitality company to use PathSpot’s real-time hygiene management and digital kitchen system across its properties around the world as a result of the agreement. With the aid of PathSpot’s technology, a handwashing validation system and monitoring of equipment are provided to prevent the spread of diseases. The technology will be used at Marriott’s portfolio of over 9,300 properties in the United States, Canada, Latin America, Asia Pacific, Europe, and the Middle East. To notify staff when contamination is detected, prompting further handwashing, PathSpot’s technology uses sensors and an array of visual, audible, and electronic cues. Marriott properties will benefit from using hand scanner technology and a logging system to more effectively adhere to stringent operating procedures while also making handwashing records and monitoring easier. The PathSpot SafetySuite has also been adopted by Marriott properties that use the hand scanner technology from PathSpot. This suite of interconnected hardware and software tools improves the management of internal processes while modernizing and digitizing them, thereby raising standards for health and safety. Staff are alerted to potential food quality issues by features like real-time temperature monitoring in refrigerators and freezers. Marriott properties between two and eight hours per day in back-of-house monitoring and logging are estimated to be saved by using PathSpot’s technology. This time-saving action will enable staff to concentrate more on customer service initiatives, increase maintenance and engineering effectiveness, and lower food waste and energy consumption.
