Most allergen tools work like a better-looking spreadsheet. You create a dish, tick the allergens it contains, and move on. It feels productive, but it means a human opinion is entered once and assumed to stay correct.
Ingredifind works differently. You enter the actual ingredients in a dish, and the system calculates the allergens. When a recipe changes, the allergen profile recalculates automatically and updates across Guest Menu and Staff Link. There is nothing for anyone to copy, so there is nothing to get out of date.
Not every restaurant starts with full ingredient data. Some already have allergen declarations in their existing system, ticked boxes rather than ingredient lists. We can work with that too, displaying those declarations through a single interface. It is a meaningful step forward from a laminated sheet. But calculated allergens derived from real ingredients are where the industry needs to go.