Menu and kitchen

Every venue, from a restaurant to a food truck, must give information about the 14 allergens in every dish. In Poland in writing and without guests having to ask the staff, and for online orders before the purchase. We explain the EU and Polish rules, the “gluten-free” trap and the fines from Sanepid and IJHARS.

The food cost formula, a recipe costing card, ingredient yield and the difference between food cost on paper and at the end of the month. With a burger costed step by step.