Everything your kitchen knows about a dish. Written down once. Shared with everyone.
Tullia gets your recipes out of the chef’s head, works out the FDA Big 9 allergens for every dish down to what’s inside the sauces, and puts the answer in front of the kitchen and the floor.
- Out of the chef’s headTalk, type or bring a file. Each recipe gets written up, with its batches.
- Every allergen worked outThe Big 9 for each ingredient, carried up into every dish.
- In front of the whole teamThe kitchen and the floor look up the same answer.
Why it matters.
Allergen answers break down in the hand-offs: from the chef’s head to paper, from the recipe to the chart, from the chart to the server.
- 1 in 3people with food allergies report having had a reaction in a restaurant.CDC, Food Allergy Reactions
- 1 in 4restaurant managers in a CDC study had no ingredient lists or recipes for their menu items.CDC, Restaurant Food Allergy Practices, 2017
- 54%of allergic reactions in US restaurants in one study happened even though the guest had told the staff.Oriel et al., Journal of Allergy and Clinical Immunology: In Practice
Get recipes out of your head.
Talk, type or bring a file. Each recipe gets written up the way your kitchen makes it, sauces included.
Know every allergen.
The FDA Big 9 for every ingredient, carried up into every dish, and kept right when a recipe changes.
Give the floor the answer.
Servers and hosts look up the same answer the kitchen sees, on their own phones, without changing a thing.
See it with your own menu in mind.
Tell us about your kitchen and we’ll show you Tullia.