A respected brewery in Windsor (name withheld for privacy) thought there just must be a better way of doing things than the "really clunky Alert65 app". Their team had signed up with Food Alert, but with six months remaining on the contract, it became untennable as the tool was slowing them down rather than helping. They decided to cut ties early and move over to Aquaint, a decision that transformed how their venues operate.
The brewery struggled with:
- Confusing user experience - staff found the system clunky and difficult to use, leading to missed checks. Some sites had stop using it altogether and reverted to paper.
- Compliance risk - reports were often late or incomplete, adding pressure before inspections.
- Lost time - managers were stuck double-checking logs on both the app and paper instead of focusing on customers.
- Poor support - fixes and responses from Food Alert were slow, leaving the team frustrated.
The system that was meant to make operations easier was creating more admin, more stress and more room for error.
The impact of switching was immediate:
- 30+ hours saved every week compared to chasing tasks and fixing errors with the old app.
- Stronger compliance with EHO-approved logs always ready and accessible.
- Happier teams who no longer complained about using the system.
- Greater confidence heading into inspections, with clear visibility across all sites.
As the brewery put it:
“With Aquaint, we finally have a system that does what it promises. Our teams are accountable, tasks get done and compliance is no longer a headache.”
The brewery made the decision to end their Food Alert contract early and switch to Aquaint. What won them over:
- User-friendly design their team actually enjoyed using at all of their sites.
- Real-time task tracking that kept staff accountable without extra follow-up.
- Instant, audit-ready records for temperature logs, allergens, and compliance checks.
- Responsive support and regular improvements based on customer feedback.
Aquaint gave them a platform built around hospitality’s fast-moving, high-pressure environment, not against it.
