Module 42 · Shift and up

What is in every dish, from its recipe, wherever a guest or the kitchen asks.

Tick the allergens and nutrition on each ingredient once. Every dish that uses it works out its own list and kcal, and the kitchen ticket carries the guest's allergy in bold.

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How it works

Check the ingredients, let the recipes work, show it everywhere.

Check ingredientsTick the fourteen, or Contains none, and add kcal and macros per 100 g, 100 ml or piece.
Recipes work it outEach dish's allergens and kcal follow its recipe, and update when anything in it changes.
Shown and printedThe till, guest menu and kiosk show it, and the guest's allergy prints on the kitchen ticket.

What is in it

Allergens, feature by feature.

Allergen names are in English and Arabic, and an allergy typed in Arabic prints on the kitchen ticket where the printer can shape it, never as question marks.

The fourteen

Gluten, crustaceans, eggs, fish, peanuts, soy, milk, tree nuts, celery, mustard, sesame, sulphites, lupin and molluscs.

On the till

A mark on the dish tile, and a Contains line with kcal in the options sheet and on the dish card.

From the recipe

A dish's list follows its recipe line by line, sub-recipes included, and updates when a recipe or an ingredient changes.

Calories

Kcal, protein, carbs and fat for each dish, stated only when every ingredient in the recipe has a figure.

Calories

Allergen matrix

Every dish against the fourteen, with kcal and source, and a question mark wherever an ingredient is unchecked. CSV included.

Allergen matrix

Allergy on the ticket

The guest's allergy prints in bold on the kitchen ticket and the kitchen screen. A late change prints an ALLERGY UPDATE ticket.

Guest menu and kiosk

Contains and kcal under each dish on the online menu and the kiosk.

Questions it answers

The four you will ask it first.

  • Which dishes contain sesame?
  • Which ingredients has nobody checked yet?
  • How many calories are in the Butter Chicken?
  • Which dishes have no recipe, so no allergens?

Watch it done

Allergens from the recipe, in 38 seconds.

Recorded on delEat itself, with a demo restaurant. The captions are in the picture, so they work with the sound off.

Allergens from the recipe0:38
The steps
  1. Open Menu, then Edit on the dish.
  2. Allergens from the recipe lists every allergen its ingredients contain.
  3. They come from the ingredients. Open Inventory, then Ingredients.
  4. Open an ingredient to see or change what it contains.
  5. Change one, and every dish that uses it follows.
  6. On the till, the tile carries the allergen mark, and About this dish lists them.

All 42 are in the Academy, in the order to watch them.

Before you believe it

The three questions everyone asks.

Does delEat fill in allergens for me?

No. Every ingredient starts unchecked. Guessing from ingredient names would put an unverified safety claim on your menu.

Can I override what the recipe says?

Yes. Edit manually keeps your list and the recipe stops changing it. The recipe's answer is still shown beside yours.

Do modifiers add allergens?

No, not yet. An extra cheese option does not add milk to the dish's list, so check modifiers with the kitchen.

Works with

The modules this one sits beside.

Recipes & food costFood cost that prices itself as you type.MenuOne menu. Per-outlet prices. Every channel fed from it.Kitchen displayTickets by station, ageing in front of the cook, bumped when done.
A barista pouring karak at a cafe counter

Pricing

One price per outlet. No cut of your sales.

Plans from AED 149 per outlet per month on a 2-year term. Thirty days free, no card.

See pricing

Thirty days free

Switch allergens on before your trial starts.

No card. No call unless you want one. Every module, every plan, for a month.

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