Bringing Allergen Intelligence to Restaurant Cost Control via Craftable

If you are one of the restaurants using Craftable — the restaurant management platform connecting purchasing, inventory, recipe costing, and accounts payable for full-service operators including bartaco, José Andrés Group, and Jean-Georges Management — you'll be excited to learn that Foodini can pull the recipe and product data from your Craftable setup to offer a layer of dietary intelligence and allergen compliance over your recipe and inventory management workflows, enabling operators like you to maintain allergen accuracy as menus evolve, costs shift, and suppliers change.

The Problem This Solves

Craftable is built around a powerful insight: when ingredient costs change, recipe costs should update automatically. The platform connects live vendor pricing to recipe costing, so operators always know their true cost per dish in real time rather than discovering margin erosion at month end. That architecture means Craftable holds granular, actively maintained ingredient-level data for every item on your menu.

But that same ingredient-level detail has never had a mechanism to surface allergen information at the guest-facing or staff-facing level. A supplier substitution that updates a recipe cost in Craftable — a switch to a different oil, a reformulated sauce base, a new protein supplier — does not automatically flag the allergen implications of that change, nor does it update the record a guest with a food allergy might rely on.

For restaurants operating in California under SB 68 — which requires written allergen disclosure on menus and goes into full enforcement on 1 July 2026 — that gap carries real legal risk. The same exposure is emerging in Maryland (HB181), New York, Michigan, and Virginia, as state-by-state legislation accelerates across the country.

Foodini closes this gap by treating Craftable's recipe and ingredient data as the single source of truth for allergen identification, then automatically surfacing allergen tags through Foodini's AI engine — whether that output goes to a digital menu, a staff-facing allergen guide, or a compliance report.

What Foodini Enables

When your team updates a recipe in Craftable — swapping an ingredient to respond to a price movement, onboarding a new vendor, or adjusting a preparation — Foodini's allergen layer is updated to reflect those changes. Staff no longer need to manually cross-reference ingredient lists or rely on allergen cards that may not reflect last week's menu change. Guests with food allergies or dietary restrictions receive accurate, up-to-date information at the point of ordering, not information that was current before the last supplier change.

For multi-location operators — which is precisely the customer Craftable is designed for — this means allergen data can be governed centrally and pushed consistently across every location simultaneously. Bartaco's operators know that their cost per cover is accurate at every site; Foodini extends that same standard to allergen disclosure across the group.

Foodini's data shows that 54% of allergic incidents in restaurants occur after staff have already been notified of a guest's allergy — not because staff were untrained, but because they were working from inaccurate or outdated ingredient information. The real-time ingredient accuracy Craftable brings to cost management is exactly the foundation allergen compliance requires. Foodini makes it guest-facing.

The Scale of the Opportunity

173 million Americans have a food allergy or dietary need. 33 million have a clinically diagnosed food allergy. These guests represent an enormous and underserved market: they are loyal to restaurants that accommodate them safely, and they are actively avoiding restaurants that cannot.

For full-service operators running complex, multi-component menus — the operators Craftable is built for — allergen disclosure is not a simple exercise. Foodini's AI engine is designed to handle exactly this complexity: identifying allergen presence across derivatives, compound ingredients, and supplier-specific formulations, and surfacing that information in a format guests can act on.