How to label allergens on a restaurant menu
There is no single right format. The best allergen labeling is the one your team keeps accurate every time a recipe, supplier, or preparation method changes.
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Common formats
Icons or letter codes next to each dish, with a legend, are compact but become crowded when a dish contains several allergens.
An allergen matrix, a table of dishes against allergens, is thorough but hard for guests to scan at the table.
A separate allergen menu or binder works for staff but is easy to let fall out of date.
A filterable digital menu, opened from a QR code, lets each guest see only what matters to them.
What to include
Show allergens that are ingredients, including those in sauces, dressings, garnishes, and cooking oils. Show cross-contact separately, for example a shared fryer, so guests can tell the difference between contains and may contain.
Wording that holds up
Avoid calling a dish allergen-free unless you can guarantee it. Words such as contains, may contain, and can be modified are more accurate. Always invite guests to tell their server about any allergy.
Keep it in sync
Every change in a recipe or a supplier's product is a chance for labels to go stale. Assign one person to update allergen information whenever the menu changes.
Frequently asked questions
Should I say gluten-free on my menu?
Only if you can reliably prevent cross-contact with gluten. Otherwise describe the dish as made without gluten ingredients and explain any shared equipment.