How monitoring looks in a working kitchen
Named customer stories where we have permission — starting with Noshing in Malaga, WA — plus hospitality deployment patterns that reflect how cafes, restaurants, and bakeries commonly set up ChillSense.
Noshing: 30% lower power bills from asset-level visibility
When rising electricity bills and limited cold-chain visibility affected this Western Australian dairy-free cheese manufacturer, asset-level monitoring identified its main cool room as the biggest energy problem. Operational changes reduced monthly power bills by 30%* — and that work helped shape ChillSense.
30% lower monthly power bills · 11 MWh reduced to 8 MWh per billing cycle*
*Results from Noshing’s documented early power-monitoring deployment, which informed the development of ChillSense.
Display fridge drift spotted mid-week
Illustrative scenario — not a named customer reference.
The venue: A single-site specialty cafe in an inner-city strip. Owner-operator plus three baristas. Three cold assets: a front-of-house display fridge, an under-counter prep fridge, and an upright freezer in the back.
Configuration: One hub, three sensors, and three Sensor Monitoring subscriptions (one per sensor). Hub on a back-of-house wall socket; sensors on the three assets.
Before ChillSense: Temperature logs lived on clipboards. Busy mornings meant missed rows; the day before an inspection often meant reconstructing the week from memory.
First fortnight: Paper clipboards came down in week one. Sustained-drift filtering kept door-open noise down. The first monthly HACCP PDF filed cleanly into the food-safety folder.
In month three, AI-assisted drift detection flagged a gradual warming trend in the display fridge — still inside the configured safe range, but clearly degrading on the trend view. The owner booked a refrigeration service; the technician found a worn door seal and replaced it. Earlier awareness meant the issue was treated as maintenance, not an after-hours incident.
Overnight walk-in alert on the after-hours roster
Illustrative scenario — not a named customer reference.
The venue: A neighbourhood restaurant with a walk-in cool room, line prep fridges, bar fridge, and freezer.
Configuration: One hub, six sensors, and six Sensor Monitoring lines. Two sensors in the walk-in (door-side and deep).
Operating change: After-hours SMS to the rostered sous chef; mobile action page without a dashboard login; contemporaneous corrective-action notes instead of reconstructed morning guesses.
What changed is how quickly someone knew the walk-in was not recovering — and that the team had a contemporaneous record for the warranty conversation and the next audit pack.
Three fridges, one hub, cleaner morning checks
Illustrative scenario — not a named customer reference.
The venue: A suburban bakery with dough fridge, cream/finish fridge, and a small upright freezer.
Configuration: One Starter Pack for the first asset, then two extra sensors and three Sensor Monitoring lines. Same hub covers all three assets.
Operating rhythm: Overnight bake team sees status on a kitchen tablet; morning retail open confirms overnight history; monthly PDF goes to the compliance folder alongside supplier invoices.
Want a named story here?
We collect customer stories across cafes, restaurants, bakeries, multi-site groups, manufacturers, and aged care — with your approval and your preferred level of attribution.
- What to expect: a short interview, a draft we write together, your sign-off before publish.
- No paid placements. Named stories appear only with permission.
Contact us and mention "case study".
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