Modifications, done properly.

'Can it be made without the dairy?' is one of the most common conversations between guests and front-of-house. It happens at the table, after the menu has been read, when there are five other tables waiting and the kitchen is twelve minutes deep into service. Most digital menus pretend this conversation doesn't exist.

In Crumb, every ingredient on every dish can be flagged as modifiable — meaning the kitchen will happily prepare the dish without it. Optionally, you can attach a substitution note ('replace cream with coconut cream'). The guest sees this directly on the dish card, before they have to ask. The dish gets a quiet olive marker in the menu. In the dish modal, the modifications get their own clean section.

The commercial impact is straightforward. Once common modifications are flagged, more dishes become available to a guest with a dietary preference — often the difference between a guest who orders a single course and one who orders three and returns. Every restaurant's numbers will differ; Crumb is designed so a manager can see this shift in their own menu rather than relying on ours.

None of this changes what the kitchen does. It just changes what the guest knows. Which is the whole point.