Bringing Allergen Intelligence to the Restaurant Back Office via Restaurant365

If you are one of the 52,000 restaurants that use Restaurant365, the #1 rated restaurant management software, you'll be excited to learn that Foodini can pull the recipe and product data from your Restaurant365 setup to offer a layer of dietary intelligence and allergen compliance over your inventory and recipe management workflows, enabling restaurant operators like you to maintain allergen accuracy as menus evolve, costs shift, and suppliers change.

The Problem This Solves

Restaurant365 already sits at the operational centre of tens of thousands of restaurants — managing accounting, purchasing, recipe costing, and workforce scheduling in a single platform. But until now, the recipe and inventory data living inside R365 has had no mechanism to surface allergen information at the guest-facing or staff-facing level. A new ingredient gets added to a dish, a supplier changes a formulation, a recipe is updated to reduce food cost — and allergen records downstream fall out of sync with no automatic correction.

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 data 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 the R365 recipe as the single source of truth for ingredient data, 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 a restaurant operator updates a recipe in Restaurant365 — adjusting yields, swapping an ingredient, or onboarding a new supplier — 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 three menu cycles ago.

For multi-location operators and franchise groups — which represent a significant share of Restaurant365's 52,000-restaurant customer base — the integration means allergen data can be governed centrally and pushed consistently across every location simultaneously. A franchisee in Sacramento and a corporate-owned unit in Los Angeles will surface identical, compliant allergen information even if they operate under different management teams.

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. Connecting allergen intelligence directly to the operational system where recipes are managed addresses the root cause rather than the symptom.

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.

Restaurant365's reach — 52,000 restaurants — means this integration has the potential to change allergen management practice at meaningful scale.