Shared fryer and cross-contact disclosure on your menu
A dish can be free of an allergen on paper and still share a fryer with one that isn't. Can I Dine?™ lets restaurant teams declare shared fryers, grills, and prep stations, along with the cooking oils they use, so guests see cross-contact information next to the dishes it affects.
Declare shared equipment once
In the restaurant dashboard, group the dishes that share a fryer, a grill, or a prep station. When one dish in a group contains an allergen, the other dishes in that group carry a cross-contact warning for guests who select that allergen.
An imported menu can suggest likely equipment groups. Your team reviews, corrects, and confirms each group before guests see it, because only the kitchen knows which dishes actually share equipment.
Record the cooking oils your kitchen uses
Peanut, soybean, and sesame oils matter to guests with those allergies. Listing the oils your kitchen uses puts that information on the guest menu and lets it count when a guest filters.
A stricter view for severe allergies
Guests with a severe allergy can turn on the Severe allergy setting. Instead of showing a warning, it removes dishes with relevant shared-fryer, shared-grill, shared-station, or cooking-oil exposure from their results.
What the disclosure does not do
Cross-contact information is only as complete as what the restaurant enters. Can I Dine?™ does not inspect kitchens or certify that a dish is allergen-free. Guests should still tell staff about their allergy and confirm how the dish will be prepared.
Frequently asked questions
Does Can I Dine?™ show cross-contact warnings or only ingredients?
Both. Ingredients come from the restaurant's reviewed menu. Cross-contact warnings come from the shared fryers, grills, prep stations, and cooking oils the restaurant declares.
What changes when a guest selects Severe allergy?
Dishes with relevant shared-equipment or cooking-oil exposure are removed from that guest's results instead of being shown with a warning.