Taeam Verified
Signed, checked, labelled.
We do not take a label's word for it, and we do not expect you to take ours. Every restaurant on Taeam signs that its kitchen is halal only. Then we check the paperwork behind that promise, and every restaurant page tells you exactly how far the check went. We are not a halal certifier and we do not inspect kitchens. Here is what we do instead.
The check
Step by step.
Halal only, in writing
Every restaurant signs a halal attestation with its partner agreement: every item it sells on Taeam is halal, and no non-halal meat or poultry is prepared, stored or handled in its kitchen. A restaurant that cannot sign it is not eligible.
The supplier file
The restaurant names each meat supplier and gives us a copy of that supplier's halal certificate and a recent invoice from it.
We read the paperwork
We check which body issued the certificate and when it expires, and we match it against the invoice, so the certificate belongs to the meat the kitchen actually buys.
We record the method
Hand or machine. Stunned or not stunned. We write down what the certificate and the supplier state for each protein. Where they do not say, we write "not stated" rather than guess.
A label that says how far we got
Every restaurant page in the app shows where its check stands. Until we finish reading the paperwork it says Under review; after that it carries one of three labels, with what it means. Taeam Verified: we read the certificate, matched the invoice and hold the signed attestation. Third-party certified: a halal certifier audits this supply chain and its certificate is on file with us. Owner's word: the restaurant declared it and we have not checked the paperwork yet.
The method, disclosed
Your standard, not ours.
Scholars hold different opinions on stunning and on machine slaughter, and communities do too. We do not support one view and we do not discourage another. That ruling is not ours to make.
Our job is the facts. We record whether the meat is hand or machine slaughtered, stunned or not stunned, as the supplier and its certifier state it, and we show it next to the restaurant. You read the method and decide by your own standard.
An example breakdown. The method is stated, never ranked, and the choice stays yours.
Supplier privacy
What we can't always show you.
A restaurant's supplier, and what it pays them, is its business. Our agreement with every restaurant says we keep the supplier private, so we never publish it in the app or share it with another restaurant.
What never changes: the paperwork behind the label is the same for every kitchen. You see the result of the check, not the invoices.
What you see
The halal label, the certifying body, the slaughter method, and the date we checked it.
What stays private
The supplier's name, the invoices, and the prices. They stay between the restaurant and us.
The rules
Our hard lines.
We only onboard restaurants that are halal only. These three rules are part of the agreement every restaurant signs.
Halal only
Every item a restaurant sells on Taeam has to be halal. We do not list halal sections, halal corners, or halal on request.
No non-halal meat in the kitchen
The restaurant signs that no non-halal meat or poultry is prepared, stored or handled on its premises, and tells us if it shares equipment with another business that does.
No paperwork, no gold mark
A kitchen that has not given us a current supplier certificate and a matching invoice does not get the Taeam Verified mark. Its page says Owner's word until it does.
See it before you order.
The halal label, what it means, and the slaughter method sit on every restaurant's page in the app.