Allergens · Parker Solutions

Master list of restrictions

One list. The same everywhere.

The invitation, the client app, the ERP and each recipe’s labels all come from it. If you change it, Parker rereads what guests have already written for upcoming events and suggests the changes to you.

The 14 allergens in the EU RegulationChecked against the composition of each recipe.

Dietary needs and profilesCoeliac, lactose intolerance, vegetarian, vegan, pescatarian, no pork, pregnancy, texture-modified… Each one states how it is checked, and whatever cannot be calculated is decided by the kitchen.

CoeliacLactose-freeVegetarianVeganNo porkPregnancyTexture-modified

Allergies to specific foodsRosaceae fruits, pulses, kiwi, pine nuts… the most common ones according to AESAN (the Spanish food safety agency) and FAO/WHO, linked to the ingredients that contain them. Plus any you add.

By siteEach site chooses whether allergens are calculated from the recipes or marked by hand on the dish.

In the kitchen

Each recipe says whether it is suitable. And why not.

Parker calculates the recipe from its ingredients and shows you the reason: which ingredient, in which preparation. The kitchen reviews it and signs it off.

Sample seafood riceCalculated · not signed off

✕VegetarianNot suitableby composition · because of the prawn (in the fish stock)

✓CoeliacSuitableby composition

✓Lactose-freeSuitableby composition

✓Kiwi allergySuitableby its ingredients

⚠Low saltKitchencannot be calculated: the kitchen decides

What’s pending, in order

First, whatever affects this week’s events.

Parker detects and prioritises; a person resolves. The pending list is ordered by impact: what affects an upcoming event first, then what affects an active recipe.

Work queue by impactRaw materials not yet reviewed, ingredients to confirm, preparations without ingredients or products that have changed, with the recipes and events they affect.

Product changedIf the supplier or the format changes, the raw material goes back for review: it is a different product even if it has the same name.

The technical sheet helps, it doesn’t blockWith or without a technical sheet, the raw material counts just the same for the recipe. What leaves it as “missing data” is not having reviewed it.

At the event

What the guest writes, turned into a decision.

Guests write it their own way. Parker matches it against the master list and suggests it; the sales team confirms, decides the menu and closes the case. For weddings and for company events.

Pending25

Approved0

Resolved0

Guest 1 · table 4“allergic to spider crab”Looks like crustaceans · confirm

Guest 2 · table 7“no gluten and no lactose”Looks like coeliac and lactose intolerance · confirm

Guest 3 · table 9“pineapple”Not on the list · decide by hand what they eat

Sample data.

Allergens with no surprises, at every event.

Your consultant shows you the full chain with your own recipes.

Get your proposal Already a client · Add modules

From the raw material
to each guest’s plate.

Seven steps. Each with its own owner.

One list. The same everywhere.

Each recipe says whether it is suitable. And why not.

First, whatever affects this week’s events.

What the guest writes, turned into a decision.

Food safety, with good judgement.

From supplier to table, in the same ERP.

Allergens with no surprises, at every event.

From the raw materialto each guest’s plate.

Seven steps. Each with its own owner.

One list. The same everywhere.

Each recipe says whether it is suitable. And why not.

First, whatever affects this week’s events.

What the guest writes, turned into a decision.

Food safety, with good judgement.

From supplier to table, in the same ERP.

Allergens with no surprises, at every event.

From the raw material
to each guest’s plate.