The kitchen document
Dietary Matrix
Turn your guest list into the document a kitchen can work from: how many of each requirement, what it changes on the menu, what must be cooked separately and what the service team needs to know.
What it does
Dietary requirements handled verbally on the night are the most common serious failure in private dining. This planner turns your numbers into a written matrix per course: which dishes are already fine, which need a swap, which need separate preparation, and which allergens must be tracked from the shopping onwards.
How to use it
- Enter how many guests have each requirement
- Choose your menu shape
- Read the per course actions and the kitchen notes
- Send the matrix to the kitchen 48 hours ahead
Notes
- The fourteen regulated allergens are tracked from purchase, not from plating
- A separate dish must be of equal standing, never a plate of steamed vegetables
- One named server carries the allergy plate, every time
Planners
Other planners
How much to buy
Quantity Calculator
Guest count, service style and menu shape turned into a shopping list in kilos, litres and pieces.
OpenWhat it should cost
Cost Planner
A full cost model for a private dinner: food, kitchen labour, service, rentals and logistics, by market and service style.
OpenHow many hands
Staff Planner
The brigade for your dinner: cooks, servers, bartenders and the captain.
Open