Menu changes that land before the first order
Kitchens run on shifts, students and turnover. Aristotl gets every recipe, allergen rule and opening routine onto the phones of the people cooking.
There is never a moment when the whole team is in.So the new menu reaches whoever worked the briefing.
Where the standard slips
- 01
The briefing reaches one shift
Part-timers and students who were off that day learn the new dish from a colleague.
- 02
Old allergen sheets keep circulating
Last month's printout is still taped inside the pass when the recipe changes.
EU Regulation 1169/2011 makes allergen information mandatory for non-prepacked food, including restaurant dishes.
- 03
HQ can't see which kitchen is ready
The launch pack went out. Nobody knows which location actually trained on it.
How restaurant HQs get every kitchen ready
- 01
Turn recipe cards into lessons
Upload the recipe card, allergen matrix and HACCP procedure. Get short lessons with a check at the end.
- Kitchen and front of house from one source
- Drafted in the languages your crews speak
- Nothing live until you publish
- 02
Put a tablet in the back kitchen
Crew without a company email join with the restaurant's QR code or pick their name on a shared tablet.
- A QR code per restaurant
- Kiosk mode: tap your name to start
- Assign by restaurant, region or team
- 03
Log the opening checks on the phone
Fridge temperatures, cleaning and closing routines, step by step, with proof on the steps that matter.
- Temperature reading with a set range
- Photo of the pass or the fridge
- Late checklists escalate to the manager
- 04
See which kitchen is ready
Completion per restaurant for the new menu, side by side, before the launch date.
- Every restaurant side by side
- Drop-off per lesson
- HACCP day log as CSV or PDF
- 05
Send the allergen change to every kitchen
Post the new label once, mark it must-acknowledge and see who confirmed, by name.
- Push to every crew member's phone
- Named receipts and a pending list
- Read in each person's own language
Roles and moments
Who does what in a shift
- HQ operations and trainingPublishes the new menu trainingOnce, for every restaurant and every language.
- Area managerSees which kitchens are behindBefore the launch weekend, not after.
- Restaurant managerRuns the opening checklistFridge readings and a photo, logged every morning.
- Line cookLearns the dish on their phoneThree minutes before service, in their own language.
What changes on day one
| Today | With Aristotl |
|---|---|
| A pre-shift briefing for whoever is in | A short lesson on every crew member's phone |
| Allergen sheets printed per restaurant | One current version, updated once at HQ |
| Paper temperature logs in a folder | Readings logged on the phone, with a day log |
| A launch pack emailed to managers | Completion per restaurant, side by side |
Coordinating, onboarding and replacing staff has a price.See what it costs you today
Questions from restaurant HQs
Read next
Food safety training for multi-site foodserviceWhat 852/2004, autocontrole and the Dutch hygiene codes ask of restaurants, canteens and catering, and how to instruct a changing, multilingual crew at every site.Guide · 8 min read
Rolling out a menu change across 50 restaurantsHow a restaurant chain gets a new or changed menu item right in every kitchen on launch day: a backwards calendar, four short modules, an allergen gate and a store-by-store readiness check.Guide · 7 min read
Where to start
Ready when you are
The next menu change, in every kitchen at once.
See your restaurant chain in Aristotl in a 30-minute call.