The allergen list is kept separate from the recipe.
If the chef changes a sauce or a dessert, someone has to remember to update that list too.
The menu changed, the allergen list did not.
Checking again per event and per dish. One forgotten change, and what you told the client about the menu is no longer correct.
You record allergens once, on the raw material.
From the 14 EU allergens. Cream contains milk, celeriac contains celery.
Every recipe takes them over by itself, right down to the work sheet.
Sub-recipes and dishes inherit the allergens of their ingredients. If the recipe changes, the allergens follow.
The event's requests are in the file too.
Allergies and special requests are a fixed item on the event, visible to everyone who works on it.
No more separate allergen list to keep up to date.
Do you recognise this in your kitchen?
"At every event I wonder: are there really no nuts in that sauce? And has the kitchen seen that three guests eat gluten-free?"
Allergens on the raw material (14 EU allergens), passed on to sub-recipe, dish and work sheet; allergies and special requests as an item on the event file (demo environment).
Software for caterers and event venues: one file per event, from quote to kitchen.