Industry
One register across every venue, not one per venue
Venue managers change, casuals turn over, and the group still has to answer for what happened on a Saturday night. Frontline keeps one register every venue updates and the group reads unedited.
How do you run safety across a venue group without a spreadsheet per venue?
Hospitality groups usually keep a register per venue, in whatever template the last manager built, and consolidate them by hand when the board asks. It breaks because the workforce is casual, the managers move, and nobody rebuilds a spreadsheet at 1am after an incident. Frontline holds one register that every venue updates from a phone and the group reads without a merge step, with incidents, chemicals, training and food safety records all hanging off the venue they belong to.
- One register across every venue, with a group roll-up that needs no export
- Incidents captured on the floor in seconds, structured afterwards
- Chemical and SDS records per venue, with expiries watched
- Training and RSA currency per person, flagged before it lapses
The reality
The busiest hour is the worst time to fill in a form
An incident in a venue happens in the middle of service. The people who saw it are the people who cannot stop.
So it gets remembered, not recorded. A duty manager writes it on the back of a docket, tells the area manager on Monday, and the detail that mattered - who was there, what the floor was like, whether the sign was out - is gone. The group finds out when an insurer asks.
The fix is not more discipline. It is capture that takes fifteen seconds from the phone already in their hand, with the structure applied afterwards rather than demanded upfront.
- Voice, photo or a few words, from the floor, during service
- One venue's record rolls into the group view automatically
- Casual staff need no licence and no training day
What it handles
The work that actually fills an area manager's week
Venue risk registers
One register per venue that rolls into a group view, without anyone merging spreadsheets at month end.
Incidents and guest injuries
Reported from the floor in seconds. Investigation, actions and the insurer's evidence hang off the original record.
Chemicals and SDS
Every cleaning and kitchen chemical matched to a current safety data sheet, with expiries watched per venue.
Food safety records
Temperature checks, cleaning schedules and corrective actions held against the venue and the date.
Training and currency
RSA, food handling and first aid per person, flagged before a certificate lapses rather than after.
Contractors on site
Cleaners, kitchen maintenance and security tracked with insurances and inductions per venue.
Plant and equipment
Fryers, cool rooms and glass washers with servicing and defects against the asset.
Group reporting
The board and insurer pack generated from what the venues actually recorded.
Obligation mapping
Where each obligation lives
The question every safety manager asks before a demo: does this cover what we are actually required to do?
| Obligation | What it requires | Where it lives in Frontline |
|---|---|---|
| WHS Act - primary duty of care | Identify hazards, assess and control risk, review the controls | Risk register with inherent and residual scoring, controls with owners and verification dates |
| WHS Regulations - notifiable incidents | Notify the regulator, preserve the site, keep the record | Incident record with timestamped capture and evidence attached |
| WHS Regulations - hazardous chemicals | A register of chemicals, current safety data sheets, correct storage | Chemical register per venue with SDS matched and expiry watched |
| Food Standards Code 3.2.2A | A trained food safety supervisor, staff training, evidence you can show | Training currency per person and per venue, with certificates attached |
| Liquor licensing - RSA currency | Staff serving alcohol hold current certification | People register with competency expiry surfaced before a shift |
| Emergency planning | An evacuation plan, tested, with staff who know it | Scheduled checks against each venue, with completion recorded |
Mapping is indicative and reflects the Australian model WHS laws and the national schemes named. Requirements vary by jurisdiction. We'll walk your specific obligations on the call.
Questions we get asked
Will casual staff actually use it?
They do not need an account or a training day. Capture is voice, a photo or a few words from a phone, and the structure is applied afterwards by the system rather than demanded upfront by a form.
We have twenty venues on different templates. Is that a project?
No. Send the spreadsheets as they are, in whatever shape they are in. Normalising them is our job, not a prerequisite you have to finish before starting.
Can a venue manager only see their own venue?
Yes. Access is role and site level, mapped to your own hierarchy, so a venue manager sees their venue and the group sees everything.
Does it replace our food safety program?
No. It holds the records and the evidence, and surfaces what has lapsed. The program itself stays yours.
See it on your venues, your risks, your language.
We'll load a slice of your real data when your spot comes up so you're reacting to your own group, not a sample one.
- We take a few teams at a time
- Configured to your framework
- No IT project