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The kitchen of the Absolute communityabsolute ↗ abs.live

demoDemo: orders open fill in: date orders open. The menu, prices and nutrition figures on this site are examples.

Standard · version 1

Rules you can check

The Absopit standard is written down and published. It is the same for every kitchen in every country, and every kitchen is checked against it. Below are the fifteen rules, what we do not promise, and the price of breaking the standard.

  1. 01

    A real kitchen

    Only non-residential premises registered as a food service business. No home kitchen works under the Absopit name.

  2. 02

    Control at every risky step

    The kitchen works to HACCP. The critical points are cooking, blast chilling, storage and transport. Temperatures go into the log every day.

  3. 03

    Cooked the day before you eat

    Never earlier. The date and hour of cooking are on every portion, and anything frozen is marked on the label.

  4. 04

    +2…+6 °C from kitchen to door

    The order for each address travels in its own insulated bag with ice packs. A temperature logger rides in the car.

  5. 05

    Suppliers by name

    Every kitchen keeps an open list of its suppliers of meat, poultry, fish, dairy, eggs and vegetables. All animal products come with veterinary documents: in Russia through FGIS Mercury, the state veterinary tracking system; in other countries under local rules.

  6. 06

    Stop list

    The kitchen has no hydrogenated fats or margarine, no sausages or processed meat with sodium nitrite, no ready-made sugar-based sauces, no added flavour enhancers, no deep frying and no ultra-processed ingredients (NOVA group 4). If an exception is ever needed, it is written down explicitly.

  7. 07

    A label on every portion

    Name, ingredients, weight, calories, protein, fat and carbs per portion, allergens from the TR CU 022/2011 list (the Eurasian Customs Union labelling regulation), date and hour of cooking, use-by date, storage conditions, producer and address. A QR code leads to the dish page.

  8. 08

    Shelf life is not a guess

    Every use-by date rests on sanitary rules or a lab test.

  9. 09

    Nutrition, checked

    Calories, protein, fat and carbs are calculated from the recipe cards. Once a quarter a lab tests random dishes, and the result is published.

  10. 10

    A sample from every batch

    The kitchen keeps a sample from every batch for as long as sanitary rules require. If a question comes up, there is something to test.

  11. 11

    Swaps written in advance

    For every exclusion the swap is written in the recipe card. The chef does not improvise.

  12. 12

    Two people know every recipe card

    The chef and a relief cook. The kitchen does not stop if one of them cannot work their shift.

  13. 13

    Real photos only

    Photos show this kitchen’s own portions, with the date they were taken. No stock photos.

  14. 14

    A safety complaint is handled the same day

    The batch is withdrawn the same day, and the answer comes within 24 hours. An incident report without personal data is published.

  15. 15

    A doctor checks the menu

    Every kitchen’s menu is checked by a named dietitian who is a medical doctor, before ordering opens to everyone.

What we do not promise

  • Weight loss, “minus five kilos” or any number on the scales.
  • Detox, cleansing, a faster metabolism.
  • Healing properties, therapeutic diets or food for a diagnosis.
  • The word “organic” while the product has no certificate.
  • “Gluten-free” until a lab confirms it.
  • Food free of allergen traces: there is one kitchen, so traces are possible.
  • Ratings instead of numbers. Nutrition is one line of figures, with no green or red and no comparisons.

What we say instead

  • Numbers instead of ratings, for example: “520 kcal · P 32 · F 18 · C 54”.
  • The date and hour of cooking on the portion, not just the word “fresh”.
  • “No added sugar” only when it is true.
  • The name of the farm instead of a vague “farm-raised”.
  • “Cooked by” and the chef’s name on every dish page.
  • “One kitchen: traces of allergens are possible” said plainly, not in small print.
  • Sizes by amount of food (Small, Regular, Large), not by a goal for the body.

The right to the name

The Absopit name rests on the standard, not on a sign. A kitchen that breaks the standard loses the right to the name: the right is revoked, and the kitchen is switched off on the site. One rule for our own kitchens and for partners.

Suppliers

Each kitchen’s supplier list is published: who brings the meat, poultry, fish, dairy, eggs and vegetables. This kitchen’s list: fill in: each kitchen’s suppliers — name, city and what they bring.