Restaurant menu, recipe and allergen management system
The team handles recipes, ingredients, allergens and accessories for dishes. Changed information is passed on to the kitchen, units and sales channels.
The choice of accessories, the composition of the set and the allowed combinations are maintained separately without linking them to the relevant version of the dish. The customer orders an impossible combination, and the kitchen and cash register corrects his choice.
How the solution works
- Check ingredient specification
- Combine recipe and modifier
- Evaluate composition and applicable allergen information
- Publish a suitable version for a specific unit
- Check channel update and substitution effects
Key challenges
- Rules for Collections and Attachments do not access channels correctly
- Menus, recipes, allergens and prices do not match between channels
Solution capabilities
Recipe version
The ingredient, quantity, portion and semi-finished product yield are associated with the shelf life and division. The different true composition has a separate version.
Supplier Replacement
The replacement product is checked against its specification. A similar name does not imply the same composition or allergens.
Allergen evaluation
The facts of the ingredients and the risk of cross-contact in the manufacturing environment are assessed separately by the responsible process. The missing duomen is not converted to absence of an allergen.
Accessories and kits for dishes
Combinations of permitted additives are indicated by their composition and price. Information about suitability for an allergic customer is confirmed by responsible employees according to the prescription and production conditions.
Publishing Control
The channel is transmitted with relevant composition, information and its price rule from the system responsible for the data. Fixed non-renewal channels are fixed and a temporary sale action is required.
Business context
- Rules for Collections and Attachments do not access channels correctly
- The choice of accessories, the composition of the set and the allowed combinations are maintained separately without linking them to the relevant version of the dish. The customer orders an impossible combination, and the kitchen and cash register corrects his choice.
- Menus, recipes, allergens and prices do not match between channels
- Dishes, modifiers, recipes, allergens, photos and prices are separately maintained on POS, delivery platforms, QR menus and the website. Customers receive inaccurate information, the kitchen is faced with non-executable orders, and changes take a lot of time.
- Menu helps to choose and correctly prepare the order
- It is important for the customer to understand the composition of the dish, accessories and allergen information. The same approved recipe and selection rules allow the channels and kitchen to understand the order equally. The restaurant can offer sets and accessories, clearly showing their price and composition.
Core features
- Recipe version
- Supplier Replacement
- Allergen evaluation
- Accessories and kits for dishes
- Publishing Control
Key integrations
- Supplier specifications and recipes
- The composition of the ingredient, the recipe and its validity have been verified.
- Cashier, Website and Platforms
- The dish version, modifiers, relevant information and publication response.
Potential impact (%)
The ranges indicate an illustrative relative change in the metric under the stated assumptions. Results depend on the starting position and actual use of the solution. Percentages for different metrics must not be added together.
Menu change transfer time
6–25%Decreasing
This illustrative scenario assumes that 20-50% of waiting caused by missing information or unclear responsibility can be addressed. That share is assumed to fall by 30-50%. Company data is needed to verify both the addressable share and the resulting change.
Measure the minutes from the version in use to the update of all channels that apply to it.
Orders based on non-relevant composition
12–42%Decreasing
This illustrative scenario assumes that 30-60% of errors can be addressed through the data and rule checks described. That share is assumed to fall by 40-70%. Company data is needed to verify both the addressable share and the resulting change.
Count orders accepted based on already modified incorrect dish or appendix information.
Conditional calculation scenarios. The assumptions have not been validated against client measurements.
When this solution is relevant
- Changes to ingredients, recipes, or dishes add-ons do not uniformly reach the kitchen and sales channels.
- Allergen information needs to be manually checked against suppliers' specifications and the ingredients actually used.
Project scope and implementation
Menu data is linked to prescriptions and vendor specifications. First of all, the capabilities of existing prescriptions and checkout systems are evaluated; additional functions are created to transmit missing data and confirm changes. Information about composition and allergens is checked by responsible specialists.
Further development options
- Versions of other units and menus while maintaining true differences in composition and production.