The one system in your building that doesn’t depend on your staff.
Your POS needs someone to ring things in. Your kitchen needs someone to run it. Your accounting needs someone to enter it. Bevchek is the only part of your operation that works whether anyone touches it or not — checking every piece of equipment, every 40 seconds, 24 hours a day.
The Problem:
Everything inside a restaurant requires a person to do something. Which means everything inside a restaurant fails the moment a person forgets, gets busy, or goes home.
Equipment doesn’t announce its problems. It just quietly stops doing its job — and you find out when the walk-in is warm or the taps stop pouring on a Friday night.
What Telemetry actually means:
Real-time telemetry is the ability to know what’s happening with a piece of equipment — or an entire location — without anyone having to check.
Bevchek tracks your equipment against its purpose. A freezer exists to keep things frozen. If it stops doing that job, or starts trending toward failure, our sensors know before your team does.
What Telemetry actually means:
Not just “is it cold?” — why is it cold?
Temperature is a symptom, not a diagnosis. It’s great at telling you there’s a problem and terrible at telling you why. Bevchek stacks metrics into a holistic picture of what each piece of equipment is doing. That’s what makes prediction possible:
368B
Data points processed by our
AI systems this year alone.
One cooler, a third of a trillion data points behind it.
When you put one Bevchek sensor on one cooler, you’re not getting one sensor’s worth of intelligence. Our AI systems have processed over 368 billion data points this year alone, training models on what healthy equipment looks like — and what failing equipment looks like before it fails.
A single pub in benefits from every location on the platform.
Tiered alerts, your way
Alerts route the way you want them: tiered, structured, escalating.
Some alerts go to your team. Some go to your service company. Some – like CO2 concentration in a beer cooler – go to us too, because they cross the line from equipment problems into health and safety.
