Questions, answered.
What chefs, owners and managers ask us before a demo. Short answers, in plain words. Tap a question to open it.
Getting started
How do we get started?
Request a demo and tell us about your kitchen. Tullia sets up your restaurant for you, so there’s no sign-up form to fill in.
Then each person signs in with their email and password, and you start with your first recipe.
What do we need?
A web browser on a phone or a computer, and an internet connection. There’s no app to install.
Can we bring in the recipes we already have?
Yes. Drop a photo, a PDF or a spreadsheet of a recipe into the conversation, and Tullia sets it up on screen. You can also read it out or type it in, the way you’d tell a new cook.
Either way, you check each recipe before you save it.
Do I have to talk, or can I type?
Either one, whenever you like. Talk at the station, type in the office. It’s the same recipe.
If the mic isn’t available, typing always works.
Does it work on a phone?
Yes. Tullia runs in the web browser on phones and on computers, with nothing to install.
Recipes and allergens
Which allergens does Tullia track?
The FDA Big 9: the nine major food allergens named by the U.S. Food and Drug Administration. They are milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans and sesame.
Each ingredient is recorded as Contains or Free from for each of the nine. More on allergens.
Who decides an ingredient’s allergens?
Common ingredients come with their nine answers already. For anything new, Tullia’s AI sous chef works them out, and asks you when it can’t tell.
You see every answer on one sheet before you save, and you can change any of them with a tap.
Can Tullia get an allergen wrong?
Yes, it can. That’s why every dish passes your eyes on one sheet before it’s saved, and why any answer can be changed with a tap.
Tullia records what your recipes and ingredients say. It doesn’t test food.
What is a batch?
A recipe you make in house and use inside dishes, like a sauce, a dressing or a dough. A dish’s allergens include everything in its batches, and in batches inside those.
What happens when I change a sauce?
Every dish that uses it is worked out again when you save. If the change touches other saved dishes, Tullia names them before you tap Save.
Can I scale a recipe?
Yes. Give a number of portions and the amounts change. Nothing is saved until you save.
Your team
Who can see and change our recipes?
Each person has their own sign-in. A Chef can change recipes. Front of house can look up dishes, their allergens and the allergen grid, but can’t change anything.
What can we print or export?
A PDF of any dish. The allergen grid, as a PDF or a spreadsheet file (CSV). And your menus as spreadsheets: one per dish, with a tab for each batch.
Cost, scope and data
What does it cost?
Pricing is on request. Request a demo and ask, and we’ll reply by email.
Is Tullia for restaurants outside the US?
No. Tullia is built only for US restaurants, in English, around the FDA Big 9.
Does Tullia do food cost or nutrition?
No. Tullia is for recipes and their allergens. It doesn’t do food cost, nutrition facts or inventory.
What about our data and privacy?
Each person signs in with their own email and password, and front of house can look but not change. If you have questions about how your recipes are kept, ask us when you request a demo.
Our privacy note covers what the demo request form collects.
Ask us anything else.
Request a demo, tell us about your kitchen, and ask away. We reply by email.