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AI agent for catering managers

Allergen Matrix Verification Agent

Every dish's allergen label matches what is actually in it

Quality controlRisk managementOperationsHospitality and events
See how it worksGet access
Allergen Matrix Verification Agent: what goes in, what the agent does and what you get

What it does

Allergen information must match every recipe and every product actually used, and a quiet supplier change can make a safe label wrong overnight. When a recipe or supplier product changes, this agent reads the specification sheets and recipes and rebuilds the allergen matrix for every affected dish. A dish shows an allergen if any ingredient lists it or carries a may-contain warning. Missing specification sheets block a dish from being marked safe, and the agent requests them from the supplier. It compares the matrix with menu labels and event dietary cards. If anything differs, it drafts corrections and checks again until they all match. The chef approves every label change. Edge case: a product with a may-contain warning is shown as a risk on the matrix even when the allergen is not an ingredient.

How it works

Follow the arrows from top to bottom. The orange dashed arrow is the loop: when a check fails, the agent goes back and tries again.

Start and resultWhat it doesA check on its own workWaits for your OKGoes back and retries
Yes, continueYes, continueApprovedNoNo 1 STARTS WHEN Recipe or supplier product changed 2 USES A TOOL Read specification sheets and recipes 3 CHECKS THE RESULT Is there a current specification sheet for everyingredient? If not: request missing sheets from the supplier andhold the dish as unconfirmed. Back to step 2. 4 DOES Build allergen matrix per dish, includingmay-contain risks 5 USES A TOOL Compare matrix with menu labels and dietary cards 6 DOES Draft label and card corrections 7 CHECKS THE RESULT Do all labels match the matrix? If not: draft the remaining corrections and recheck.Back to step 6. 8 YOU APPROVE Chef approves label changes 9 RESULT Updated allergen matrix and labels
Read the steps as a list
  1. Recipe or supplier product changed
  2. Read specification sheets and recipes
  3. Is there a current specification sheet for every ingredient?If not: request missing sheets from the supplier and hold the dish as unconfirmed. Back to step 2.
  4. Build allergen matrix per dish, including may-contain risks
  5. Compare matrix with menu labels and dietary cards
  6. Draft label and card corrections
  7. Do all labels match the matrix?If not: draft the remaining corrections and recheck. Back to step 6.
  8. Chef approves label changesThe agent waits here for your OK.
  9. Updated allergen matrix and labels

How it decides

A dish shows an allergen if any ingredient lists it or carries a may-contain warning for it.

  • All regulated allergens are tracked
  • May-contain warnings count as a risk
  • Missing specification sheets block a dish from being marked safe

Make it yours

Every agent is a starting point. You choose these settings for your own situation.

  • Allergen list for your region
  • Supplier specification sources
  • Check schedule
  • Label format

What keeps you in control

It always asks you first

  • Any label or menu change

Hard limits

  • Never prints or publishes labels
  • Never marks a dish allergen-free without a specification sheet

It stops when

  • Done: all labels match
  • Stop: a supplier specification is missing, request it before the dish is served as allergen-free

Set it up

We guide you through the set-up, step by step

Members get the full set-up guide for this agent. No technical skills needed: you copy, paste and upload.

10 minto set it up in your AI
5 AIsChatGPT, Claude, Copilot, Gemini, Grok
  • One set of instructions to paste into your AI, with the clicks for ChatGPT, Claude, Microsoft 365 Copilot, Gemini and Grok
  • The agent then walks you through connecting your own data, one source at a time
  • A downloadable copy with the flow chart, the rules and the full guide
Get access to this agent

An example run

What happensOn April 3 a supplier replaced a stock base with one containing celery. The agent found 6 dishes affected and drafted new menu labels. The label check failed: one event dietary card for a 90-guest dinner still said celery-free. It drafted that correction too and rechecked, and all labels matched. The chef approved all seven changes before lunch service.

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