Built for small food businesses. Because nobody else bothered.

I spent my career in food production — working my way up from scratch baker to running production in a BRC-audited wholesale environment. Compliance at that level is embedded into everything. The processes, the systems, the culture — it all exists to make sure nothing gets missed.

When I went back to working in smaller businesses, the gap was immediate. The regulatory requirements hadn't shrunk. The EHO still expected the same records, the same evidence, the same documented procedures. But the tools available to small food businesses were decades behind — or priced like they were built for a national chain.

I looked at everything on the market. Every solution was designed for operators with compliance teams, operations managers, and enterprise budgets. Not for a café owner doing everything themselves, or a bakery manager trying to get two members of staff to fill something in consistently.

So I built Culinary Key. A system that brings the same rigour I'd seen in BRC-audited environments down to the scale of a single independent food business — without the complexity, without the cost, and without assuming you have a team dedicated to making it work.

£40 per location per month. Or £400 for the year — saving you two months. No per-user fees. No feature tiers. No setup costs. No contracts.

Every tool in Culinary Key is available from day one, on every plan. Add as many staff as your location needs — it doesn't change the price. Run a second location and add a second subscription. It scales simply, because small businesses shouldn't have to work out what they're paying for.