Allergens where the work happens
On the kitchen ticket in front of the person making the food — not buried in a modifier name that reads like every other modifier name.
The things that get you shut down
Allergens, dates and the inspector.
Nobody’s favourite part of running a kitchen, and everybody’s liability. This is the part of the job that is pure downside — so the software should carry as much of it as it can.
Order 1043Make line
1 × 14″ pizza
no cheese · extra sauce
CONTAINS — wheat, soy
MAY CONTAIN — milk
PREP 14:05 · USE BY 16 Aug
What it does
Carried by the system, not by memory.
And visible to whoever is triaging
The person working the queue sees the same allergen the make line does, so a question at the counter does not need somebody to walk to the back.
Labels that print themselves
Prep, use-by and discard labels with allergens, from a system that already knows what you made and when. Date-dots without the marker pen.
Trace a batch backwards
Lot and batch lineage through prep and discard, so a recall is a query someone runs rather than a weekend somebody loses.
Age checks that hold up
ID scanning, fake-ID detection and an incident record — with rules that differ by state, because they do.
A record, not a memory
The compliance things that must be true are visible and dated, so an inspection is a thing you show rather than a thing you survive.
Also worth reading
The rest of the shop.
Scheduling
Your team
Most shops run a POS, then pay again for scheduling, then again for the time clock, and none of the three ever speak.
Read this one →Back office
Invoices, stock and what a pizza costs
The chain from a delivery at the back door to what a pizza actually costs you is the one nobody has time to keep up.
Read this one →Quality
Every pizza, checked
The wrong pie leaving the shop costs you a refund, a delivery, and often the customer.
Read this one →Book a demo
Ask us the awkward compliance question.
The one your last system could not answer. If we cannot either, we will tell you that on the call.
Book a demo- An allergen following an order to the make line
- A prep label printed with its own use-by
- A batch traced back through prep
- An age check recorded against a real sale