Put the recipe behind every marker.
A useful chart starts with what goes into the dish. Add your dishes, record the ingredients you use, and review their allergen information against current recipes and supplier labels. Dishcard combines those ingredient records to build each dish's allergen list.
Your house dressing can be an ingredient in several dishes. Your dressing recipe can contain ingredients of its own. Keep that relationship in Dishcard, so an ingredient change carries through the dishes that use it. You can see the affected dishes before saving.
Need a dish-specific adjustment? Record the reason alongside it. Your team can understand the decision instead of inheriting an unexplained mark in a spreadsheet.
Made for the host stand. And the middle of service.
The printed menu card puts dishes in rows and allergens in columns, grouped into your menu sections. Allergen names accompany the icons. Separate markers show Contains and May contain, with a legend explaining the difference. The information remains readable in black and white.
- Your restaurant and menu name: staff can find the right card.
- A visible updated date: compare the sheet with the current menu.
- Letter and A4 options: print with the paper you already use.
- Preparation notes: keep relevant kitchen context with the dish.
Prefer to check on a phone? Your team can search the menu by dish or ingredient. Give servers Viewer access and your kitchen leads Editor access.
One set of ingredients. Three useful ways to share it.
Use the printed matrix for a quick reference, the QR web menu for guest browsing, and the detailed PDF when someone needs the ingredient record behind the chart. The PDF includes a menu matrix, ingredient details, and recorded override reasons.
These outputs come from the same saved menu data. After a change, the hosted menu reflects the saved information and newly generated outputs use the latest records. Printed sheets and downloaded PDFs are snapshots. Reprint or download a fresh copy when the recipes change.