Your ingredients deserve more than a name in a cell.
“Bread” is a starting point. The product you receive from your supplier is what your team needs to check. An ingredient in Dishcard has a name, separate Contains and May contain flags, and room for its brand, supplier, and a note.
Search your account's ingredients as you build a dish, or create a new ingredient where you are working. Name suggestions help with entry; they are not a reviewed allergen database. Your team checks the recipe, packaging, and supplier information before confirming the flags.
Record a useful name that the next shift will recognize. For example, include the supplier or product distinction when two versions are used in your kitchen. That avoids treating different products as interchangeable.
Give the house aioli its own recipe.
A sauce, dough, stock, or spice blend can be an ingredient made from other ingredients. Add its components once, then reuse the house recipe in each dish that contains it. Dishcard combines the recorded allergen flags through those recipe relationships.
This is especially useful when one component appears across the menu. If your house dressing changes, you can inspect the dishes that use it rather than search every dish for a handwritten note. Keep separate records when the kitchen makes meaningfully different versions.
Named dish variations can swap or remove ingredients and calculate their own recorded allergens. Review the complete variation, including any remaining components and preparation notes.
Handle a supplier change before it reaches the floor.
Open the ingredient when a substitute arrives. Check its current packaging and available supplier information, update the record, and review the list of affected dishes. Dishcard shows the impact before you save an allergen flag change.
- Confirm which product the kitchen will actually use.
- Review Contains and May contain information separately.
- Update the brand, supplier, and note when needed.
- Check the affected dishes, including house recipes and variations.
- Save, refresh the outputs, and replace printed copies.
The saved change becomes part of the activity record. Newly generated allergen charts and the hosted web menu use the updated menu data.
Keep the person and the reason with the change.
Give kitchen leads Editor access to maintain recipes and give front-of-house staff Viewer access to check them. Dish versions show who updated a dish and when. Ingredient and menu activity helps owners and editors follow what changed.
Dish-level overrides require a reason. Preparation notes can stay internal or be made public when appropriate. Incomplete ingredient records remain a review task; a missing entry should never quietly become a positive claim about a dish.
When you restore an older dish version, check it against current ingredient information. The historical dish and the product delivered today may be different.
Start with the ingredients you use everywhere.
Pick one menu section and build its shared components first. Sauces, dressings, breads, and garnishes are useful places to look for repeated entries. You can import ingredient records from CSV with a review step and merge duplicate account ingredients when you have checked which record to keep.
One Dishcard plan covers one location with unlimited dishes and teammates. It is $19 per month or $190 per year, with a 14-day trial and no card required to start. Build your ingredient list or use our recipe-review checklist to prepare.