Built for how kitchens are actually organised
A single site and a forty-site group have the same allergen problem and completely different operational ones.
Who it is for
Pick the row that sounds like your Tuesday
Independent
One site, one manager, the owner on the floor
“I am the person who answers every allergen question, and I cannot be in two places at once.”
The value is removing the interruption. A correct answer on the till, in seconds, means staff stop pulling you away mid-service.
Small group
Two to five sites, a shared operations manager
“Every site maintains its own matrix, and they disagree with each other.”
One specification per site with cross-contact kept separate from 'contains', so a menu change propagates instead of diverging.
Multi-site
Ten or more sites, a compliance function
“I cannot evidence staff understanding across sites without an audit that takes a week.”
Per-person assessed records by site, so the evidence is a query rather than a project. Inspection-ready records by default.
Hotel or pub group
Multiple concepts under one licence
“Allergen information goes stale per concept, and marketing claims drift ahead of the kitchen.”
Change control that flags what moved, plus supplier specification retention for the ingredients where the allergen actually hides.