The Salt Yard Group Case Study

The Salt Yard Group is an independent collection of five highly acclaimed restaurants in Central London who specialise in Spanish and Italian tapas. They are one of London’s leading restaurant groups, who deliver a particular expertise on ‘cheese, small dishes, and exceptional wines’. Their distinctive restaurants all vary in décor, atmosphere, and menu and offer a world class location for fine dining.


...We’re far more accurate, I just know we are.

Georgina Laing HR Director at Salt Yard Group


The Salt Yard Group were looking for a tool that could help their chefs keep on top of their diners’ allergens with minimal stress involved. They changed their dishes on a very regular basis and were finding the ‘HACCP’ time-consuming to write.

Their main objectives were as follows:

  • To maintain allergen compliancy in a frequently changing menu
  • To ensure that the allergen information was delivered in a clear and accurate manner to promote a stress-free work space for the chefs
  • To provide a quick and easy method of compiling HACCP


Kafoodle was the one-stop shop that could help the Salt Yard Group tackle all of these needs.

“We went for Kafoodle because it was just more thorough and we can rely on it for compliance. Everyone can access it and get the information that they need. It was very reasonably priced, simple and straightforward.”


The Salt Yard Group advised that the team at Kafoodle had helped and supported them ‘wherever they could’ during the initial setup and installation of the system.

“As with any new system it takes time to implement and get used to but the Kafoodle team made it as easy as possible.”

 They noted how it was a ‘straightforward system to use’ with any of their ‘senior chefs able to add and change their own recipes’. They are not only using the system for food but also for drinks, with their managers inputting data for their wide selection of cocktails.

Kafoodle provided the perfect agile and flexible solution for Salt Yard, allowing them to create a system that would work best for them.

“[With Kafoodle’s help] we have created a HACCP template that suits our dishes – this saves time and is easy to set up. We included an additional allergen box and also a section in the method for front of house tips, which we use for menu descriptions so that our Front of House can communicate the right information to our customers.”

The Result

The Salt Yard confirm that the features they have been using are really helping to ensure their menus remain compliant but are also facilitating a great level of communication between the whole team.

“We can feel confident now that our allergen menus are accurate and our HACCPs are thorough. Our customers say that our allergen menus are really well written…we know that this is because the information that is being passed from back of house to front of house is far simpler and better. At the touch of a button, Front of House can check information so we never need to wait for a senior chef. We’re far more accurate, I just know we are.”


<p>Extreme Tech Challenge - Healthcare IT<br />
Winner | 2018</p>

Extreme Tech Challenge - Healthcare IT
Winner | 2018

<p>CIS Excellence Business Innovation Award<br />
Winner | 2017 </p>

CIS Excellence Business Innovation Award
Winner | 2017

<p>Product Excellence Award<br />
Winner | 2016</p>

Product Excellence Award
Winner | 2016

<p>Food Allergy Awareness<br />
Winner | 2015</p>

Food Allergy Awareness
Winner | 2015

<p>Great British Entrepreneur Awards Silver<br />
Winner | 2015</p>

Great British Entrepreneur Awards Silver
Winner | 2015