The kitchen list now names every guest, not just the totals

A few days ago the kitchen view gained dietary totals: twelve vegetarian, three gluten free, one nut allergy, the numbers a chef plates against. Totals are great for ordering. They’re not enough for service, because at service the question stops being “how many” and becomes “which seat”.

From a tally to a named list

The kitchen BEO now carries a per-guest dietary list alongside the totals. Each row names the guest, their table and seat, the requirement they marked, and any note they left (“anaphylactic, carries an EpiPen” reads very differently from “prefers no onion”). Every row has a blank tick box, sized to survive a photocopier, so kitchen staff can check guests off as they plate and label.

Reserved for the people who feed the room

This is detailed personal data, so it doesn’t go everywhere. The per-guest list flows to your full-kitchen-BEO contacts (the chef, the catering lead) and onto your own planner BEO and print. It stays off a general crew member’s run of show. We made the call that a missed dietary at the pass is worse than the privacy cost of a name on the chef’s sheet, and you can always trim a note for brevity before it prints.

A quiet “kitchen” badge now sits on any crew row that has this access turned on, so at a glance you know exactly who can see the kitchen detail.