Menu Planning Sheet
Plan the prep against the covers you are actually expecting, and settle who is doing what before service rather than during it.
Kitchen and catering · KC-06
A free printable allergen matrix — your dishes down the side, blank columns for the allergen headings your kitchen uses, and a record of who filled it in and when.
One page. Choose your paper size — both versions are laid out identically, so neither one gets shrunk to fit.
Print it and write on it
Fill it in type and save
The fillable versions have real form fields — open them in any PDF reader, type into them and save. Printing help.
Keep one grid that anybody taking an order can read, instead of a set of recipe cards nobody has time to look through during service.
Small kitchens, cafes, food trucks, caterers and anyone cooking for the public who needs the dish information in one place.
One page, top to bottom:
Printed under the title: Your dishes down the side, the allergen headings your kitchen uses written in across the top, and a grid where the two meet — filled in once and kept where the orders are taken.
Write in your own allergen headings. The allergens that have to be declared, and the way they have to be declared, are set where you are — check the rules that apply to your kitchen and write those headings into the blank columns yourself. This sheet gives you the grid and the record of who filled it in and when; it does not tell you what belongs in it.
Write-on lines: Kitchen / site · Menu or date · Completed by · Your marking key — what you write in a cell, and what it means
Table, 11 rows: Dish / menu item · Checked
Because the list differs by country and it changes. Printing one would mean printing a list that is wrong somewhere, and a matrix that is wrong is worse than no matrix. Check the rules that apply to your kitchen and write your own headings in.
No. It is a working record, not a compliance document. What has to be declared, how it must be shown and what records to keep are set where you are — check those and use this as the grid your kitchen actually works from.
Plan the prep against the covers you are actually expecting, and settle who is doing what before service rather than during it.
Work out what a dish actually costs to make as you make it, including the trimmings, so a price is set from a figure rather than a feeling.
Record the batch codes going in and the destinations going out, so a recall or a complaint can be traced to one day's production rather than all of it.
Hold everything agreed for one event on one document, so the kitchen, the staff and the invoice are all working from the same page.
The same subject, with a version you can fill in on screen.
Each person's allergies and intolerances, in their own words.
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