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 real. We've seen menus where dairy-free coverage jumped from 38% to 67% the moment common modifications were flagged. That's twice as many dishes available to a guest who would otherwise be choosing between two starters. It's the difference between a guest who orders one course and leaves, and a guest who orders three and comes back next week.

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