• Marriott International has entered a strategic partnership with PathSpot Technologies, Inc. to implement PathSpot’s real-time hygiene management and digital kitchen system across its global properties.
• The implementation of PathSpot’s technology is estimated to save Marriott properties between two to eight hours per day in back-of-house monitoring and logging, improving efficiency and reducing food waste and energy consumption.

Marriott International, Inc recently announced a strategic partnership with PathSpot Technologies, Inc. The agreement will see Marriott becoming the first hospitality company to implement PathSpot’s real-time hygiene management and digital kitchen system across its properties worldwide.

PathSpot’s technology offers a handwashing validation system and equipment monitoring designed to protect against the spread of diseases. The technology will be installed in Marriott’s portfolio of over 9,300 properties in the U.S., Canada, the Caribbean and Latin America, Asia Pacific, Europe, and the Middle East.

PathSpot’s technology uses sensors and an array of visual, audible, and electronic cues to alert staff when contamination is detected, prompting further handwashing. This hand scanner technology and logging system will allow Marriott properties to adhere to strict operating procedures more effectively while also simplifying handwashing record-keeping and monitoring.

Marriott properties implementing PathSpot’s hand scanner technology have also adopted the PathSpot SafetySuite. This suite of interconnected hardware and software tools helps modernize and digitize back-of-house operations, improving health and safety standards. Features such as real-time temperature monitoring in refrigerators and freezers alert staff to potential food quality issues.

Implementing PathSpot’s technology is estimated to save Marriott properties between two to eight hours daily in back-of-house monitoring and logging. This time-saving measure will allow staff to focus more on guest-facing efforts, improve maintenance and engineering efficiency, and reduce food waste and energy consumption.