For operators
Most software built for hospitality is built by people who don't run hospitality. SafePlate is built by an active UK restaurant manager. This page is the brief I would have wanted before buying it.
Week one
We sit down with you, your head chef, and whoever runs your floor. We walk through your menu's three most allergen-loaded dishes. By the end of the call you know exactly how SafePlate would handle them.
We take your existing menu and decompose it into ingredients in our structured database. For most independent venues this is a 2–4 hour exercise that we do, with your head chef confirming. You don't write anything down.
OAuth flow for Square (one click). API key + subscription token for Access EVO. We do the connection live with you on a screen-share. Time taken: ten minutes.
90-minute session for your floor manager and head chef. We cover the new prompts, the override flow, and the audit dashboard. Notes provided on a single side of A4.
SafePlate goes live in Advisory mode for the first week — visible warnings, no enforcement. You see what it would have caught. After a week, you decide whether to move to Moderate or Strict.
What your team sees
The server
Before adding the first item, the server captures the table's allergen profile — free-text, structured suggestions, or QR-code self-declaration from the customer's phone. From there it's the order screen they already know. Unsafe items either disappear, grey out, or warn — depending on the venue's mode.
The chef
Per-cover allergen banners on the kitchen display. Item-level ingredient callouts on the dish itself. The four-step safety acknowledgement keeps the chef in the loop without slowing service. Long-press on a dish brings up handling instructions for that allergen.
The manager
Live count of allergen events per shift. Override log with reasons. Per-venue compliance dashboard. End-of-shift summary delivered automatically. When the inspector or insurer asks "show me your due diligence", the answer is one screen, not a folder.
The case for adoption
Every reported allergen incident in UK hospitality lands on the operator's desk. Even when no one is harmed, the cost in management time, staff retraining, regulatory follow-up, and customer relations is real.
SafePlate's annual subscription, even at single-site rates, is recovered the first time it prevents an incident. The audit trail is the artefact your insurer and your local authority will both ask for, and that you would otherwise have to reconstruct from till receipts and staff memory.
What you avoid
A single allergen-related claim in UK hospitality typically runs £10k–£100k+, before reputational cost.
Allergen non-compliance under the Food Information Regulations 2014 carries fines up to £5,000 per breach.
Public-liability insurance renewals increasingly ask about allergen controls. SafePlate gives you a documented answer.
Honest scope
Restaurant tools sometimes promise everything. We don't. Here's what's outside the line.
Staff still need to know how to handle allergen conversations, cross-contamination, and emergency response. SafePlate reduces the burden on memory; it doesn't replace the basics.
SafePlate doesn't manage stock, recipes-as-business-logic, suppliers, or food cost. It's a focused control layer for allergen safety. If you need recipe management, we work alongside Kafoodle and Nutritics — not against them.
If your head chef tells the system the burger doesn't contain sesame, but the bun was changed by the supplier last week and now does — SafePlate cannot detect that. Your data is your responsibility. We help you keep it current; we don't audit it for you.
Ready to look at it?
We'll show you how SafePlate would handle three of your trickiest dishes today. No slides, no pitch deck.