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Taeam Verified
Audited, then listed.
We do not take a label's word for it, and we do not expect you to take ours. Every kitchen on Taeam goes through our own halal audit before it opens on the app. Here is exactly what that audit looks like, what we publish, and where we draw hard lines.
The audit
Step by step.
The supplier file
Before a kitchen goes live, it hands us its meat supplier information. That file is where the audit starts. No supplier info, no listing.
We contact the supplier
We research the supplier ourselves and reach out directly. A photocopy of a certificate is not enough. We want the details from the source.
We pin down the method
Hand or machine. Stunned or not stunned. We keep digging until we can state the method for every protein the kitchen serves.
We audit the kitchen
A small on-site audit of the restaurant itself: sourcing, storage, and prep. If anything is off, the kitchen does not go live.
Certified, in two places
The restaurant earns a Taeam certification for its wall, and the same verification shows in the app, right on the menu page where you order.
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 verify whether the meat is hand or machine slaughtered, stunned or not stunned, and we state it per protein on the restaurant's page. You read the method and decide by your own standard.
The breakdown as it appears on a menu page. The method is stated, the choice stays yours.
Supplier privacy
What we can't always show you.
Regulations stop us from publicly disclosing supplier information. On top of that, whether a supplier's name appears on a menu page is the restaurant's call. Some share it, and some prefer to show the halal logo only.
What never changes: every supplier goes through the same audit, named or not. The verification behind the mark is identical either way.
Supplier shared
Some kitchens choose to show who supplies their meat, right on their page.
Same audit behind both
Halal logo only
Some prefer to keep the supplier private and show the verified mark alone.
Same audit behind both
Non-negotiable
Our hard lines.
We are not onboarding any restaurant that is partially halal. These three rules have no exceptions and no workarounds.
No partial halal
If any part of a menu is not halal, the restaurant does not get on Taeam. We do not list halal sections, halal corners, or halal on request.
No cross contamination
Shared fryers, shared grills, shared prep with non-halal food: refused. If the kitchen cannot keep it separate, it does not open here.
No alcohol on the premises
Not served, not stored, not sold. The same rule for every kitchen on Taeam, from day one.
See it before you order.
The gold mark and the per-protein breakdown sit on every restaurant's menu page.