See what a recipe record asks of your kitchen.
The restaurant toolkit is planned to be supplied at no charge through the pilot. It is planned to include recipe templates, labels and quality checklists. This page shows the fields of a recipe record, a fictional example, the time it takes and a checklist of what to prepare.
In development. This page describes the toolkit in text; its templates are not published here.
What a recipe record holds
Under the current plan, each dish on your menu has one record with these fields.
| Field | What it holds |
|---|---|
| Dish | Its name as it appears on your menu. |
| Components | The parts of the dish, such as the base, the protein and each sauce. |
| Ingredients and amounts | Every ingredient of each component with its amount, including what is inside sauces, dressings and bought-in items. |
| Allergens | For each ingredient, the priority allergens it contains. |
| Portion | The standard weight served. |
| Options and substitutions | Each option your menu offers and each substitution your kitchen allows. |
| Preparation notes | Steps and shared equipment that matter for allergens. |
| Supplier | Who supplies each bought-in ingredient, with its specification. |
| Version and date | A new dated version each time a supplier, recipe or portion changes. |
| Signature | Your kitchen’s signed confirmation that this is the recipe it cooks from. |
A fictional record
DEMO-01 is the fictional dish of our sample demo, not a real restaurant’s recipe. Its amounts are fictional and given for each component; a real record also gives the amount of every ingredient inside a sauce or dressing.
| Component | Amount (g) |
|---|---|
| Brown rice | 150 |
| Chickpeas | 80 |
| Zucchini | 50 |
| Bell pepper | 40 |
| Olive oil | 10 |
| Lemon dressing: lemon juice, olive oil, salt, black pepper | 20 |
| Portion | 350 |
Allergens: each component records every priority allergen as present, absent or unknown, as in the sample demo.
Version log
| Version | Date | What changed |
|---|---|---|
| v1 | 14 September 2026 (fictional) | First full recipe recorded and signed by the kitchen. |
Each later change of supplier, recipe or portion will add a new version, which the kitchen signs again.
Time and costs
Joining also takes your kitchen’s time — about a guided half-week per location to set up, then an estimated 5–10 manager-hours a month of upkeep — and sealed packaging for each order (about 4% of the food subtotal). These are planning assumptions.
Final terms are set out in each agreement.
Who does what
Under the current plan, the work is shared like this.
Your kitchen
- Records each dish’s full recipe and signs it.
- Prepares each dish to its recorded recipe.
- Labels each order with a nutrition and allergen label and a batch sticker, seals it and scans it at handoff.
- Trains its staff on the agreed handling practice.
NutriChoice
- Supplies the restaurant toolkit and the labels.
- Runs the rule check and the label proof before a location goes live.
- Checks every location remotely each quarter, with an on-site audit within 90 days of going live and at least once a year after that.
- Runs ordering, courier selection, customer support and refunds.
What to prepare
Tick what your kitchen already has. The list below keeps only what is still to prepare. Nothing you tick is stored or sent.
Still to prepare
- Every ingredient and amount written down for each dish.
- What is inside sauces, dressings and bought-in items listed.
- A standard portion weight set for each dish.
- Allowed substitutions listed, with a note whenever a supplier changes.
- Preparation steps and shared equipment that matter for allergens noted.
- One named person responsible for keeping records current.
- Allergen-handling practice written down and known by staff.
- The ability to print two labels at the pass: a nutrition and allergen label, and a batch sticker.
This checklist describes preparation work. It does not assess food safety or approve a restaurant.