Practical tools for everyday kitchen records.
Two MVPs in Active Development and Validation
SKAI is developing two complementary MVPs: Core SKAI, which connects kitchen workflows, temperature readings, corrective actions, and audit evidence; and SKAI Buffet — Safe & Save, a voice-assisted tool for buffet holding and waste records.
Both products are working prototypes available for demonstration and evaluation. Reliability, independent use, and commercial demand remain under validation — neither MVP is a public release or a production-ready product.
Our MVPs
SKAI is building two products that address different documentation gaps in commercial-kitchen operations.
Connected food-safety records
Working MVP — founder-assisted operational testing completed
Core SKAI connects temperature capture with structured food-safety documentation and operational follow-up.
Current focus: reliability hardening and preparation for independent use.
Request a Core SKAI DemoVoice-assisted buffet operations
Android MVP — in active testing
SKAI Buffet helps buffet teams document holding and waste records through voice-assisted entry during service.
Current focus: active testing of the recording and review workflow.
Request a SKAI Buffet DemoBoth products are early-stage MVPs. They are not production-ready commercial deployments.
The problem
Commercial kitchens operate under intense time pressure, yet many critical food-safety records still depend on handwritten logs or manual digital entry.
Early Operator Evidence
10 of 13
qualified operator interviews described delayed, deferred, or post-event food-safety recording during busy service.
Directional early-stage evidence only. This does not establish total market prevalence or buyer willingness to pay.
Busy kitchen teams may complete records late or rely on memory after service.
Paper logs can be inconsistent, difficult to verify, and disconnected from the actual temperature event.
Replacing paper with a tablet does not eliminate the need for staff to enter every reading manually.
Temperature incidents may be noticed late or documented without a complete corrective-action trail.
Core SKAI — the solution
Core SKAI is designed to support existing food-safety systems by connecting real temperature events with structured documentation and operational follow-up.
Readings are captured from connected devices rather than retyped by hand.
Guided steps reflect how cooking and cold-storage checks actually happen during service.
Out-of-range conditions are surfaced to the team while there is still time to act.
Actions taken in response to an event are recorded alongside the reading that triggered them.
V2 is being designed to support customer-specific thresholds, workflows, and operational procedures without hard-coding them into the application.
Records are compiled into structured reports for internal review and traceability.
SKAI is designed to support food-safety operations and existing HACCP processes. It does not replace the responsibility of trained food-safety personnel or applicable regulatory requirements.
Core SKAI — process
Step 1
Connect the relevant temperature probe or monitoring sensor.
Step 2
Record or monitor temperature readings during real kitchen operations.
Step 3
Review alerts, exceptions, and corrective actions.
Step 4
Generate structured, audit-ready records for review and traceability.
Core SKAI · Pilot 1 — Completed
Pilot 1 tested the Core SKAI workflow during real commercial-kitchen service with founder support. The results provide operating evidence, but do not yet prove independent adoption or commercial demand.
16
Operating dates
236
Cooking events
69
Cold records
208 / 25 / 3
PASS / WARNING / FAIL cooking outcomes
During the matched 1–15 August comparison window, SKAI recorded 174 cooking documentation events versus 64 entries in the parallel paper cooking log.
This is a documentation-event capture-density signal. It is not a claim of superior accuracy, food-safety compliance, ROI, or time savings, and the two recording methods were not perfectly equivalent.
Evidence boundary
SKAI deliberately separates demonstrated evidence from future assumptions.
Next proof
The next pilot is designed to test whether SKAI can operate without the founder acting as the support layer.
Approximately five days of onboarding, configuration, and controlled support.
Approximately 7–14 days where kitchen staff operate the core workflow without continuous founder involvement.
Record integrity, device reliability, staff time-on-task, support requirements, corrective-action traceability, and buyer/EHS review.
The objective is not simply to prove that the technology works. Pilot 2 must show that SKAI can be operated independently and create evidence strong enough to support a paid deployment.
Indicative durations only. Timing remains subject to technical readiness and site agreement.
Who it is for
Adjacent food-service environments may be explored later after the core hospitality deployment model is validated.
Status
SKAI is developing two MVPs. Core SKAI has completed a founder-assisted Pilot 1 and is now in V2 reliability hardening; SKAI Buffet — Safe & Save is an Android MVP in active testing. Independent Pilot 2 for Core SKAI is planned, subject to technical readiness and site agreement.
Active testing of the voice-assisted buffet recording workflow.
Guidance received regarding SKAI's use as a supporting food-safety monitoring and documentation tool during parallel testing, while required official records and procedures remain in place.
This does not constitute product approval, certification, or endorsement by ADAFSA.
Written clarification received that a future SKAI pilot can be arranged directly with a participating food establishment in Dubai without prior approval from Dubai Municipality.
This does not constitute product approval or endorsement by Dubai Municipality.
Planned, subject to technical readiness and site agreement.
About
Abdullah Alshohef
Founder, SKAI
Abdullah is a hospitality and culinary professional with direct experience in high-volume commercial kitchens, food-safety procedures, HACCP documentation, and the operational realities faced by kitchen teams during busy service.
SKAI was created from firsthand experience of the gap between how food-safety documentation should work and how it is often completed under real operational pressure.
Contact
SKAI is currently engaging with commercial kitchens, food-safety professionals, technology partners, and relevant industry stakeholders about both Core SKAI and SKAI Buffet — Safe & Save.
See how Core SKAI or SKAI Buffet captures records and produces structured documentation.
Explore whether your kitchen operation is a fit for a structured pilot.
Discuss technology, distribution, or industry collaboration.
Location
Abu Dhabi, United Arab Emirates