HazNode® Safety · Hospitality & accommodation
Hospitality is one of New Zealand’s largest small-business sectors and one of the least likely to have anyone whose job is health and safety. Whatever the system is, it has to be usable by an eighteen-year-old on their second shift.
What it does
In a venue there is no safety office. There is a duty manager with fifteen other things happening, so anything complicated will lose.
A photo and a tap
A broken step, a burn, a spill — captured in under a minute from a phone by whoever noticed it, without a training session first. In a sector where a third of the team changes every few months, that is the only thing that works.
What you get
Under a minute from open to submitted
Photo captured on the report
Works offline in a basement or cool store
One record across every venue
The cleaning cupboard is a chemical store
Degreasers, sanitisers, oven cleaners and descalers are hazardous substances with the same obligations as anything in a factory. Upload the safety data sheet and the classification and handling detail come off it, so the register takes an afternoon rather than never happening.
What you get
Details extracted from the uploaded SDS
Held by venue and storage location
HSNO classification on the record
Sheets retrievable when someone asks
Drafted, then just run
Describe the check and HazNode® drafts it — the walk-in, the fryers, the fire egress, the guest areas. Structured records mean the same fault turning up every month is visible instead of being fixed and forgotten.
What you get
AI-drafted checklists per venue or area
Structured responses, not free text
Photos attached to the finding
Repeat issues visible in the history
Sound Familiar?
There is no health and safety person — it is whoever is on duty.
A third of the team is new every few months.
The chemical safety data sheets are somewhere in the office, probably.
Incidents get mentioned in the group chat and never recorded.
Opening checks are on a laminated sheet nobody signs.
With more than one venue, no two do it the same way.
What changes
The realistic bar in hospitality is not best practice. It is whether anything at all is recorded on a Saturday night.
Reporting takes under a minute, which is the only version of this that gets used during a shift.
Safety data sheets read automatically, so the substance register is an afternoon rather than a project.
One system across sites, so a second or third venue does not mean a third way of doing it.
By worker count rather than per login, which suits a roster that changes constantly.
The test in hospitality is whether someone on their second shift can use it without being trained. We will show you exactly that.
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