TemperatureWise for hotel kitchens

Temperature monitoring for hotel kitchens

A hotel's cold units are spread across the banquet kitchen, the restaurant, room service and the bars, each with its own manager. TemperatureWise puts all of them on one screen, at $250 a sensor per year.

Book a walkthroughSee pricing for a property
  • Full-service hotels
  • Resorts
  • Conference and banquet venues
  • Hotel management companies
A cross-section of a hotel. Guest floors have floor pantry fridges and ice machines. The restaurant and bars have reach-ins and bar coolers. Room service has its own fridge, and the banquet kitchen in the basement has a walk-in cooler, a walk-in freezer and roll-in cabinets. Each unit has a TemperatureWise sensor, and one gateway in the office sends them all to one screen.
30 minutes to hoursfor a roll-in to recover after loading, as its capacity fadesRenergy failure-mode reference
6 hours on, 18 offa bar cooler's day, so a morning check misses a fault in serviceRenergy failure-mode reference
$250 a sensorper year, with the dashboard, alerts and calls includedTemperatureWise price list

What you get

Four things TemperatureWise does for a hotel

The TemperatureWise app showing a portfolio with a receiving dock, a blast cell and a freezer hall, each with its latest reading.Illustrative data

Every outlet on one screen

The banquet kitchen, the restaurant, room service and every bar on one screen. Each alert names the outlet and the unit.

TemperatureWise alert settings with three steps: email, then a text message, then a phone call, each after a delay.Illustrative data

Alerts go to the manager who owns the unit

Email, then a text, then a call, to up to three people per sensor. A bar cooler alert reaches the bar manager, not the whole hotel.

A close view of a TemperatureWise sensor in its bracket on a shelving upright inside a walk-in, with stacked food containers behind it.

The units between outlets get an owner

Floor pantries and room service fridges belong to no one outlet. With a sensor in each, they get a name on the alert list.

The TemperatureWise app showing a temperature trend chart for one unit over a 24 hour period.Illustrative data

A record for the health inspector

Every unit, every 15 minutes, kept indefinitely, including the nights and the days a banquet hall stands empty.

Where it goes wrong

Three failures worth an alert, and the daily ups and downs that aren't

A hotel runs many small cold units, busy at different hours. The job is to tell a unit that is failing from one that is just in service.

A rack of plated food being wheeled into a roll-in cabinet before a banquet. When the cabinet is healthy it pulls the load down in about 30 minutes. As its capacity fades, the same load takes hours, and the next rack goes into a cabinet that never recovered.
How it fails

A banquet roll-in takes longer to recover each event

Before an event, the banquet kitchen fills roll-in cabinets with racks of plated food. A healthy roll-in pulls the load down in about 30 minutes. As its capacity fades, the same load takes hours, and the next rack goes into a cabinet that never recovered.

How fast
A slow fade, over weeks
What the log shows
Recovery after loading taking longer each event
How to tell
Same load, longer recovery
Two views of a bar cooler. At the 9 AM spot check the bar is closed, the cooler is idle and it reads fine. During evening service the sliding doors are off their track or left open and sugar and lint clog the condenser, so the cooler runs warm, and by the next morning it reads fine again.
How it fails

A bar cooler fails only during service

Bar coolers take hard use for about 6 hours and sit idle for 18. Sliding doors come off their track or get left open, and a condenser at floor level collects spilled sugar and lint. The fault shows in service and is gone by the morning check.

When
Service hours, every day
What the log shows
Warm through service, fine by morning
How to tell
A morning spot check misses it
A temperature scale from 32°F (0°C) to 46°F (8°C). A food cooler usually runs 33 to 38°F (0.5 to 3°C). A bar cooler set for drinks sits at about 40°F (4°C), just under the US food line of 41°F (5°C) and above Canada's 4°C (39°F). Garnish, dairy and cut fruit kept there have almost no margin in the US and none in Canada.
How it fails

A bar cooler set for drinks leaves no margin for food

Some bar coolers are set around 40°F (4°C) for drinks. That leaves almost no margin against the 41°F (5°C) food line, and none against Canada's 4°C (39°F). Garnish, dairy and cut fruit kept there sit right at the line.

When
All the time, by setting
What the log shows
A cooler that never drops below about 40°F (4°C)
TemperatureWise
Alerts on any unit above the line you set

A threshold alarm goes off for these every day. TemperatureWise learns them in its first week.

Banquet loading, bar service, deliveries and defrosts move the temperature every day. None of them is a failure.

A threshold alarm

Sounds whenever a unit crosses one fixed line. A banquet load or a normal defrost crosses it, so it goes off every day and staff learn to ignore it. In one real freezer log, a normal defrost set it off for 55 minutes. More in why temperature alarms cry wolf.

TemperatureWise

Learns each unit's normal pattern in its first week: its service hours, its loading and its defrosts. It stays quiet for the routine and alerts when a unit stops behaving like itself, like the three failures above. No false alarms from a normal service.

Racks of plated food wheeled from the banquet kitchen into roll-in cabinets before an event. Each rack warms the cabinet for a while, then it pulls the food down. That is normal, and TemperatureWise learns each event's loading.
Banquet loading Racks of plated food warm a roll-in before an event, then it pulls them down.
A 24-hour dial for a bar cooler, with an evening service period of about 6 hours when the doors open constantly, and about 18 idle hours. The cooler runs warmer through service and recovers after close. That is normal, and TemperatureWise learns it. Example hours.
Bar service A bar cooler's doors open all evening, and it runs warmer until close.
A delivery truck unloading into a walk-in cooler. The door is open while cases go in, and the new stock arrives a little warmer than the box, so the walk-in warms for a while and then pulls back down. That is normal, and TemperatureWise learns it.
Deliveries The walk-in door stays open while cases go in, and the box warms for a while.
Line chart of a walk-in freezer on 11 April 2025. It runs near -0.4°F (-18°C) all morning. At midday a scheduled defrost lifts it to a peak of 22.1°F (-5.5°C), crossing a dashed alarm line at 10°F (-12°C) for 55 minutes, then it drops back to normal by early afternoon.
Defrosts A defrost warms the air for a short time, several times a day. The food stays cold.

Pricing and payback

A hotel with a banquet kitchen and three bars costs $2,975 up front and $3,050 a year

A banquet kitchen, a restaurant, room service and three bars

ItemOncePer year
12 LoRa sensors at $200$2,400
Gateway for a larger site$450
Cellular connection$125$50
Monitoring, 12 sensors at $250$3,000
Total$2,975$3,050

Two sensors in each of the banquet walk-in cooler and freezer, one in each of two roll-ins, two restaurant reach-ins, three bar coolers and the room service fridge. Cellular keeps it off the hotel network. Price list of 1 September 2026.

The fee is per sensor, whatever the outlet

TemperatureWise monitoring is $250 per sensor per year, about $21 a month, the same for a banquet walk-in as for a bar cooler.

Add a bar and it adds a sensor. TemperatureWise checks the gateway count from your floor plans before anything ships, so a tall building is sized before install day.

Want a detailed calculation for your own site? The full calculator on the TemperatureWise page takes your rooms, sensors and connection.

Open the full calculator

How it works

Three steps, nothing drilled, no shutdown

  1. We plan it from your floor plans

    TemperatureWise marks where each sensor and the gateway go, outlet by outlet, before anything ships.

  2. You place the sensors and plug in the gateway

    Magnet, adhesive pad or one screw, one outlet at a time, between services.

  3. It learns each unit in the first week

    Its service hours, its loading and its defrosts, so none of them is an alarm.

The Renergy gateway, a white desktop unit with a whip antenna.
In the officeThe gateway sits on a shelf on an ordinary socket, with cellular so it stays off the hotel network.
LoRa radio through walls and walk-in panels. Nothing drilled.
Looking up at the evaporator inside a loaded walk-in cooler, with its fans below the ceiling and cartons stacked on wire shelving in the foreground.
In the walk-inThe sensor goes on a shelving upright near the door, not in the fans' cold air.
Every 15 minutesReadings kept indefinitely
Rated to -40°F (-40°C)Battery lasts 5 to 8 years
Temperature and humidityFrom one sensor

The rules

The temperatures a hotel kitchen is held to

US · FDA Food Code

Cold food is held at 41°F (5°C) or colder, in a bar cooler as much as in the banquet walk-in.

Read the FDA Food Code

Ontario · O. Reg. 493/17

Food is held at 4°C (39°F) or colder (s. 27), frozen food stays frozen (s. 28), and every unit has an accurate thermometer (s. 30).

Read O. Reg. 493/17

The rule follows the food, so garnish and dairy in a bar cooler count too. TemperatureWise produces the record; the sign-off stays with you.

Common questions

How much does hotel kitchen temperature monitoring cost?

About $2,975 up front and $3,050 a year for a hotel with a banquet kitchen, a restaurant and three bars, with twelve TemperatureWise sensors and cellular. Each extra unit adds $200 once and $250 a year.

Can TemperatureWise monitor the ice machines?

Only whether there is ice in the bin. A TemperatureWise sensor in the bin reads near freezing while ice is there, so it shows a bin running empty, not how well the machine makes ice. Scale that cuts production over months needs the machine's own service.

Will bar service or banquet loading set off alarms?

Not with TemperatureWise. It learns each unit's service hours, loading and defrosts in the first week and sets alerts around them. Simple threshold alarms often do go off, which is why staff learn to ignore them.

Does TemperatureWise monitor guest room temperature?

No. TemperatureWise is for food and ice: walk-ins, roll-ins, reach-ins and bar coolers. Guest-room comfort is a heating and cooling question, which Renergy covers with ACWise.

Does TemperatureWise work across a hotel group?

Yes. Each property gets its own gateway, every property shows on one screen, and each alert names the property, the outlet and the unit.

Proof

Case studies at a glance

TemperatureWise for other operations

See what your coldest room has been doing

Send us 30 days of readings from one room, or let us put a sensor in it. We will show you what it was doing before anyone noticed. No purchase needed.

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Sources for every figure on this page
  1. Onset times, log signatures and equipment ratings: Renergy's internal refrigeration failure-mode reference, September 2026. The roll-in recovery times, the bar cooler's duty cycle and setpoint, and the ice bin sensor are from its reach-in, undercounter and ice machine sections
  2. Prices, sensor specifications and alert steps: the TemperatureWise price list of 1 September 2026
  3. US: the FDA Food Code. Ontario: O. Reg. 493/17, s. 27, 28 and 30
  4. The three case studies at the foot of the page: the Philadelphia freezer, the dual-system freezer and the Mississauga stationary reefer

Last reviewed 1 October 2026