Model of a branch seen from above with the roof on: glass façade, entrance, drive-thru lane and receiving dock. — **3 zones checked**
Storage and cold room
Kitchen
Counter

The same model without the roof: receiving and cold rooms, kitchen, service point and drive-thru, dining room and restrooms, facilities, and shift and staff. — **3 zones checked**
Storage and cold room
Kitchen
Counter

Restaurants & Food Service

Your branch being in shape shouldn’t depend on someone remembering to check.

Cold, water, equipment, cleaning, standard, service and shift. Always checked, in one branch or in three hundred.

Your team serves customers. Sidón takes care of everything else.

Everything at once, not one thing at a time.

What changes isn’t your system. It’s how your people work.

A task app records what your people declare. Sidón also records what the operation shows on its own.

The habit

With Sidón

Today the checklist gets signed. With Sidón it closes with what the branch shows.

ChecklistSigned all at once
ShiftClocked in for the full shift, but not there the full shift

Photo on the spotNo access to the phone’s gallery
Verdict before signingThe photo is checked automatically and the auditor gets a reading

Duma noticedExpiry checks failed at 3 openings in Norte

Opening audits · 12 weeks
By branch

Norte accounts for 3 of this week's 4 openings with expiry checks missed. The other four branches have met it for a month.

RecommendedReview Norte's opening with its manager this week.

Answers only from Sidón's information · Sample figures

Why it doesn’t come apart

With Sidón

A checklist tool checks one moment of the day.

ColdThe freezer that goes down on Saturday night
WaterThe cistern that runs dry on Sunday at noon
EquipmentThe compressor that stopped starting and nobody has noticed yet
ServiceThe customer waiting at an unattended register

The habit doesn’t come from one pointIt comes from the whole operation being checked at the same time
That’s why it’s installed togetherNot in pieces, and not picking which parts

Duma noticedCold on Saturday and water on Sunday, at the same branch

Cold rooms
Cisterns
Maintenance

Centro's cold room left its range on Saturday and its cistern dropped below the minimum on Sunday. They coincide at the same branch on the same weekend.

RecommendedDeal with Centro first: two areas are out at once.

Answers only from Sidón's information · Sample figures

The standard across branches

With Sidón

Chihuahua and Cancún feel the same because they’re checked the same way.

ReportThe failure reported by message and lost in the chat
HistoryThe equipment that has failed three times this year and nobody knows
PatternThe lane that backs up at the same time every day

Same templateSame checklists, equipment, thresholds and preventive plans
ComparableYou can see which one already solved it and which has been dragging the same issue for months

Duma noticedThe lane gets longer at 14:00 in 3 of 5 branches

Registers and lane · 12 weeks
5 branches

In Norte, Centro and Poniente, lane time rises in the same half hour. In Oriente it stopped happening a month ago.

RecommendedCompare the 14:00 shift in those three with Oriente's, as a hypothesis.

Answers only from Sidón's information · Sample figures

It takes away the manager’s burden of having to be everywhere, and gives them something to defend their shift with.

Illustrative scene: inside a branch during service.

When everything alerts at once.

Duma AI watches your walk-ins all day and only interrupts when a fault holds. It detects, explains and recommends. People decide.

Sidón

Cold rooms

Downtown branch · workday from 8:00 to 22:00

Walk-in cooler: Range: 0 to 4 °C

5.8 °C

Lost its range

Storage freezer: Range: -25 to -18 °C

-20.6 °C

In range

Line fridge: Range: 1 to 4 °C

3.2 °C

In range

Line freezer: Range: -25 to -18 °C

-19.3 °C

In range

Walk-in cooler · today's workday

Allowed range: 0 to 4 °C · sample figures

Open faults now

1 of 5 units · since 13:00

Walk-in cooler3 h 45 min

Lost its range · open since 13:00

Critical: it emailed the Shift manager.

A short excursion doesn't interrupt anyone: only critical faults send an email. Everything else goes into the 07:00 summary.

ALERT · Downtown branch · Walk-in cooler: lost its range

Duma AIto Shift manager

New

Sidón · Duma AIDowntown branch

Critical · open since 13:00

Walk-in cooler: lost its range

It almost always held its range and has been out for over 3 h straight: 5.8 °C, it should be between 0 and 4 °C.

What to doShift manager — check the unit on site today and confirm with a thermometer.

Only critical situations interrupt. Everything else goes into the 07:00 summary.

What you can verify

Why they trust us.

With no clients to name yet, this is what can be verified.

The equipment that fails and the system that detects it have the same owner.

Ecosat · Sidón

One provider answers for the physical and the digital
We install the equipment, run the network and respond when something fails. There’s no middleman.
It runs on the cameras you already have
Five different readings without buying new equipment. Before promising it we check that the image is good enough, and if it isn’t, we say so.
It’s installed without closing the branch
The work is done at night. The next day the branch runs as usual and is already reporting.
It was born inside a real operation
It isn’t a desk project: it was built in a quick-service chain with drive-thru, and everything proposed there stayed.

Sub-industries

The fit isn’t defined by the menu.

It’s defined by how many units there are, how alike they are, how much perishable product they handle and whether there are cameras already.

The quantities change, not the solution.

QSR
Where the solution was born and proven. Cold, peak hour and brand standard, measured.
Drive-thru
The same package with the lane measured: cold, lane and peak hour in a single account.
Fast casual and casual dining
Same package without a lane. The dining room weighs more: tables, dwell time and observed cleaning.
Cafés and bars
Many small units. The cold bar as the critical point and high staff turnover.
Central kitchens and commissaries
No dining room or public service. All the value is in cold, traceability, equipment and audit evidence.
Industrial cafeterias
Runs inside a plant. Often the shortest start when there is already a relationship through the infrastructure.