Everything a kitchen needs to stay straight
Four capabilities that replace the binder, the spreadsheet nobody updates, and the answer nobody can find during service.
The product
Four things, done properly
Allergen extraction from your own menu
Upload the menu you already send to the printer. Every ingredient is mapped to the 14 major allergens, including the ones nobody searches for — celery in the stock cube, sesame in the tahini, mustard in the marinade.
Change control that survives a reissue
Upload the revised menu and only the affected rows are flagged for review. Review takes minutes rather than a full re-audit, which is the only reason a manual matrix ever stays current.
Training that is assessed, not attended
Scenario questions drawn from your actual dishes, with immediate feedback and a record per person. An attendance sheet proves a session happened; an assessment proves something was retained.
Answers at the table, not in the office
The copilot is grounded only in your documents, and says so when something is not covered. A correct answer that takes four minutes to retrieve does not survive a Saturday night.
In practice
What happens during a service
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1
A guest asks
Routine, not an exception. It should never require pulling a manager away from the pass.
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2
The server checks
The answer is on the till, with the ingredient responsible named — not just a yes or a no.
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3
The kitchen controls
'May contain' means the documented procedure is applied before the plate leaves the pass.
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4
The server answers honestly
Staff are trained on what to say when a dish cannot be made safe, and what to offer instead.