Protect your Restaurant Brand

PathSpot protects employees, customers and your brand from common illness and outbreaks by instantly detecting harmful contaminants. In just 60 days, PathSpot has decreased contaminants in restaurants by 75%.


PathSpot uses light-based spectroscopy to scan hands and detect harmful gut biome molecules, the most common transmitter of Norovirus, E. coli, Salmonella, Hepatitis A, Listeria, and other harmful illnesses. Learn more about how PathSpot works. >>


Though handwashing is the least expensive and easiest way to prevent the spread of illness, there’s never been an effective way to ensure compliance. With real-time feedback and aggregated data, you can track when, how often, and the quality of your team’s handwashing. Managers can also set hand hygiene frequency goals to incorporate handwashing into their HACCP plans. 89% of managers report that PathSpot technology saves them time monitoring handwashing and food safety.

You’re in Good Company

  • “We have 220 tasks everyday associated with temperature checking. With digital temperature monitoring, we can remove these tasks, which is a huge time saver at our location”

    Chef Nicolas Oviedo Executive Sous Chef Zadún, a Ritz-Carlton Reserve)
  • “[PathSpot] helps me keep everyone honest during those busy days and ensure that team members are doing their part in washing their hands regularly to keep the kitchen clean.”

    Chef Dupree Braswell Executive Chef Marriott Downtown Bethesda HQ)
  • “Keeping up and keeping track of these logs is a big task. This is a full time job to walk around and take all of the temperatures in our large facility. I’m ready to get rid of these binders and books that are piling up in my office.”

    Zara Herrera Food Safety & Sanitation Supervisor Gaylord Texan Resort & Convention Center)
  • "It's making everything easier. Handwashing has improved a lot. And all the associates have developed good habits with handwashing. Our leadership team can push less and less because the associates all know to wash regularly now. And the sensors are also very good.”

    Chef Dupree Braswell2 Executive Chef Marriott Downtown Bethesda HQ)
  • “There’s no question that I can see, by name, by restaurant, who is washing their hands and scanning them, and that those scans are proving proper handwashing. You can’t put an importance on it. It’s everything.”

    Rich Van Buskirk, Owner, Dairy Queen Franchises
  • “Oh, it’s fantastic. It’s an extra layer of defense … It’s an absolutely phenomenal tool … If we only have two scans, I’m going to say—we’re not washing our hands. So this becomes a coaching, training tool and helps us become better.”

    Adam Fischer, Director of Operations for SSP America at Seattle-Tacoma Airport
  • “We chose to go with PathSpot to give us an extra step—an extra step that’s going to ensure that clean hands are what’s working in our kitchen. Everyone wants to be safe. Everyone wants to be sure that they’re safe. And that’s a priority of ours.”

    Deryl Pangelinan, Director of Operations, Dave’s Hot Chicken San Diego
  • “PathSpot has given us the tools to measure and improve our sanitation practices. But more importantly, working with the PathSpot team has created an even greater overall sensitivity to and awareness of food safety in our restaurants. Having already engaged the PathSpot system well before the Coronavirus outbreak, I'm confident in how our team prioritizes handwashing and in this unprecedented environment, that priority will remain a critical focus.”

    Colin McCabe, Co-founder, Chopt Creative Salad Co.
  • “The health and safety of our students, faculty, and staff is of critical importance...All of us have a role to play in keeping ourselves, our families and our communities safe. The most effective measures to prevent infection, according to the CDC, include washing your hands often with soap and water for at least 20 seconds.”

    Pamela Sikes MS, FNP-BC, Director of Student Health Center, University of San Diego
pathspot_adminIndustries > Food Service