Restaurants: allergens, suppliers, and a menu that changes every week

If a hotel's documentation changes every season, a restaurant's changes every week: the menu rotates, a supplier falls through, today's special has nuts it didn't have yesterday. It's the hardest case of operational documentation — and the one where failing hurts most, because an allergen mistake isn't an inconvenience, it's a serious problem.

The three pieces that must always be up to date

Allergens per dish. The most critical question on the floor. The answer must come from a living sheet, not from the memory of the cook who's off today.
Suppliers and orders. Who supplies what, which day to order, who to call if the goods don't arrive, and which substitute is approved.
The current menu. Prices, availability, today's specials, and what to tell the table about each dish.

The trick: living documents, not perfect documents

Keeping this in a PDF is impossible: it would be stale by Wednesday. The sustainable way is one document per piece —an allergen sheet, a supplier sheet, the menu— in Google Docs, edited by whoever already touches them every week. With Concierge, those private Drive documents sync automatically every 15 minutes: you change the allergen sheet at 12:00 and by 12:15 the floor is already getting the new answer, with the source cited.

What the floor asks during a real service

“Does the risotto have traces of nuts?” “Which wine do we suggest with today's special?” “The fish hasn't arrived — who do I call?” All of them have a written answer if the three pieces exist. And the ones that don't go by email to the kitchen or to management, just once: they get answered, written down, and never interrupt service again.

Start with the allergen sheet: it's the most critical, the quickest to write, and the one that teaches the method to the rest of the team. It can be up and answering in an afternoon.