Built by people who run restaurants.
GreenPlacard started with a simple frustration: paper food safety logs don't work. They get lost, they're illegible, and when the inspector shows up, you're scrambling to find three months of temperature readings in a soggy binder.
We built GreenPlacard to replace that binder with something that actually works. One-tap logging for staff, real-time dashboards for owners, and inspector-ready reports that make your health department auditor smile.
Every feature we build starts with one question: will this help a restaurant pass its next inspection? If the answer is yes, we build it. If not, we skip it.
We're based in the US, our code is built with modern tools, and our support team knows the difference between a cold hold violation and a cooling log exception.
What we believe
- 1.Food safety compliance should be simple enough for any kitchen staff member.
- 2.Paper logs are a liability, not a solution.
- 3.Inspectors should be impressed by your records, not suspicious of them.
- 4.Pricing should be transparent and fair for restaurants of every size.