# Every shift knows the menu, the allergens and the house rules.

> Recipes, allergens, house rules and event details every location and new hire can ask.

Source: https://dienox.com/solutions/hospitality  
Last updated: 2026-10-11

For restaurant groups, hotels and caterers with several locations and a team that changes every season. We help you work the AI-first way, with agents that check allergens and draft function sheets, and Hivemind, our flagship, holding recipes so new staff ask their AI, not the chef.

**Built for** restaurants, hotels, catering

[Join the beta](https://dienox.com/beta) [Talk to us](https://dienox.com/contact)

## Sound familiar.

### The allergen question comes at the busiest moment.

A guest asks if the dressing contains mustard during the Saturday rush. The new waiter walks to the pass, the chef is plating, and nobody is sure the matrix is up to date.

### Every location makes the dish its own way.

The head chef changed a recipe in one restaurant three weeks ago. The other locations still use the old card, with a different allergen and a different food cost.

### Seasonal staff start without the house knowledge.

Every spring you train a new group on the house rules, the sections and the menu. By the time they know it all, the season is over and you start again.

[Start with the product **Use Hivemind.** Your team's knowledge in every AI tool it already uses, from this week. Set it up yourself, with the beta. Meet Hivemind](https://dienox.com/hivemind) [Enterprise Problem Solving **Work with us.** We find the problems, show the solution, build the agents and train your people. With agentic AI, on Hivemind. Book a call](https://dienox.com/contact)

## Everyone works from the same company.

What changes once Hivemind, our flagship, is the knowledge under every AI tool and agent your team uses.

### The same answer on every floor.

Waiters, chefs and managers ask about the current menu and allergens and get the same answer, from the recipe the kitchen actually uses.

### Onboarding without pulling the chef away.

New staff ask their AI about the house rules, the menu and the closing routine, so chefs and managers answer fewer of the same questions.

### Events run from one sheet.

Each event has one page with the menu, timings, dietary needs and the organiser's contact, so kitchen, floor and sales work from the same details.

[See how Hivemind works](https://dienox.com/hivemind)

## Agents that do the work.

Agents like these we build with you. Each has a toolbox: what it may read, what it may change, and what waits for a person.

**Allergen check, every Tuesday · before the menu changes:** Compares new and changed recipe cards with the allergen matrix and the printed menu, and posts every mismatch for the head chef.

**Function sheet, every morning · for events 7 days ahead:** Reads the booking, the agreed menu and the emails with the organiser, and writes the function sheet for kitchen and floor with dietary needs marked.

Connects today

- Knowledge base
- Files
- Slack
- Gmail

Next to what you already use

- Point of sale such as Lightspeed or Untill
- Reservations such as Formitable or Zenchef
- Recipe and food cost tools such as Apicbase
- Hotel systems such as Mews

A system without a connector yet gets one: we build it as part of Build.

## We set it up with you.

### [Implement](https://dienox.com/services/implement).

We sit with your chefs and managers and turn recipe cards, house rules and procedures into one knowledge base for all locations

### [Automate](https://dienox.com/services/automate).

Agents for allergen checks, function sheets and the weekly manager briefing

### [Build](https://dienox.com/services/build).

A kitchen tablet tool for prep lists and closing checks that reads from the same recipes

### [Learn](https://dienox.com/learn).

A short session for new staff on asking their AI about the menu, allergens and house rules

## Questions.

### Can AI give allergen answers to guests?

Your staff ask, and the answer comes from your own allergen matrix and recipe cards. The duty to inform guests stays with you, which is why the allergen agent flags every mismatch for the chef. Keep the matrix current and every answer stays current.

### Our staff change all the time. Does everyone need access?

You invite the people who need it and remove them when they leave. A good start is chefs, managers and shift leaders. Seasonal staff can be added for the season and removed when it ends.

### We run very different concepts. Does one knowledge base work?

Yes. Shared things such as food safety, suppliers and HR rules are written once. Each concept or location has its own section for menu, house rules and contacts, so staff ask about their own restaurant and get that answer.

## More in Commerce and hospitality.

[Fitness and leisure chains Gyms, studios, leisure parks Club procedures, membership rules and safety steps every location and front desk shares See the page](https://dienox.com/solutions/fitness) [Franchise and multi-location Franchises, chains, multi-site businesses One handbook every franchisee and store manager can ask, and every store visit on record See the page](https://dienox.com/solutions/franchise) [E-commerce and D2C brands Online shops, direct-to-consumer brands Brand voice, product facts and Klaviyo learnings your whole team and its AI share See the page](https://dienox.com/solutions/ecommerce)

[All solutions](https://dienox.com/solutions)

## Put your team ahead with AI.

[Join the beta](https://dienox.com/beta) [Talk to us](https://dienox.com/contact)