Allergen information tends to exist in multiple places. A spreadsheet, a kitchen folder, a PDF on the website, training notes, a laminated sheet on the wall. The problem is not that any single version is wrong. It is that they drift. One gets updated and the others don't, and in an industry where staff turnover runs 70 to 90 percent, the person who knew which document was current might not be here next month.
Ingredifind maintains one record per dish. Guest Menu, Staff Link, and Dashboard all read from it. When an ingredient changes, it changes once, the calculation runs, and every screen reflects the update automatically. There is no export step, no sync to remember, no second system to maintain.
For restaurant groups, this eliminates version drift between locations. Five sites means five chances for information to fall out of sync. With Ingredifind, locations that share a recipe share the same data. Locations with their own specials manage their own dishes, but the mechanics are identical.