The handbook we wish we’d had.
Long-form, opinionated writing on the small operational details that separate great restaurants from good ones. Written by the team behind Crumb’s allergen engine — and used inside our own onboarding.
Written by Crumb’s editorial team. Allergen guidance reviewed against EU FIC 1169/2011 and HACCP practice. How we vet these guides →
- QR rollout
How to roll out QR menus without making service worse.
A practical rollout plan for restaurants moving from paper to QR: table cards, backup printables, staff briefing, guest objections, and the moments where digital menus usually fail.
Outcome: Launch QR menus with staff confidence, print backups, and guest-friendly table cards.Updated 2 min read - Translations
Menu translation mistakes that confuse guests and kitchens.
Why translating menus word-for-word creates operational problems — and how to keep dish names, allergens, dietary claims, and service language clear across languages.
Outcome: Keep translated dish names, allergens, and dietary claims operationally accurate.Updated 2 min read - Menu writing
Writing dish descriptions that sell without overpromising.
Why most menu copy reads either like a recipe or like a parody of itself — and a working framework for dish descriptions that earn the order, manage the expectation, and respect the kitchen.
Outcome: Write clearer dish copy that sells the dish without misleading the guest.Updated 3 min read - Allergen operations
How to audit your restaurant for the 14 EU allergens.
A practical, station-by-station audit you can run in an afternoon. Identifies hidden allergen sources, cross-contact risks, and the gaps that put restaurants on the wrong side of EU 1169/2011.
Outcome: Build an ingredient register and identify cross-contact risk before service.Updated 3 min read