How it works
Documents in. Trained team out.
01
Capture
Drop a PDF, photo, or Word doc. Allergen matrix, food safety SOP, supplier contact, certification — anything from your folder.
02
Train
frunt extracts and classifies each document, then turns it into role-aware briefs and quizzes. The team learns the version that's current, not the version on the clipboard.
03
Attest
Every staff member confirms they've read what's current. Records date-stamped against the right document version — audit-ready by the next inspection.
Tier 1 — compliance
The allergen matrix on your clipboard is already out of date.
Independent restaurants serve people with food allergies every service. Under Natasha's Law and EU 1169/2011, the 14 regulated allergens must be documented for every dish, refreshed every menu rotation, and known by every staff member on duty. Fines run to £5,000 per instance; in the worst cases, manslaughter.
Most kitchens still run this on paper. A clipboard behind the pass. An Excel sheet emailed three months ago. A supplier swap last week that never reached the matrix. When the new starter picks up the phone, they're guessing.
frunt closes the loop. Upload the allergen matrix — frunt extracts it, generates role-aware briefs, and stamps each staff member as attested to the current version. Rotate the menu and the cycle re-starts. The Tier 1 records are exactly what an EHO asks to see.
2.4M
UK adults with a confirmed food allergy.
FSA, Patterns and Prevalence of Adult Food Allergy, 2024
71%
of UK hospitality operators still manage allergens on paper or in spreadsheets.
Access Hospitality operator survey
34%
of allergen incidents trace to supplier substitutions never updated on the matrix.
Food Safety Magazine, 2025
Built for
The independent restaurant manager who wears every hat.
You're operations, HR, training, compliance, and floor lead — sometimes all inside the same shift. You don't have a learning specialist on staff, and you don't have an afternoon to author training courses.
Generic LMS tools assume someone in the building is paid to build content. Independent kitchens don't have that person. frunt is built for the 10–50-staff restaurant where the manager wears every hat — and the team you have is the team that has to know.