Practical guide
How should restaurant allergen information be displayed?
Display allergens with each dish or in a written register that is immediately available, using clear names linked to the 14 regulatory categories. Accuracy comes first: review supplier information, compound ingredients and every recipe change before updating the menu.
What information must be collected?
- The complete recipe actually served.
- Current labels or technical sheets for purchased ingredients.
- The composition of sauces, stocks, marinades and garnishes.
- Allergens in drinks and temporary products.
- The date and person responsible for the latest review.
Which display format should be used?
Information may appear directly on the menu or in an accessible written record. A digital menu can associate allergens with each product, provided guests can genuinely access it and the data is maintained.
Use the category names rather than an unexplained internal code. If you use pictograms, show a visible legend in the same place.
| Presentation | Good practice | Risk to avoid |
|---|---|---|
| Text under the dish | Name the allergens present | Adding irrelevant categories |
| Icons | Show an explicit legend | Unexplained or crowded symbols |
| Written register | Make it available immediately | A document staff cannot locate |
| Digital menu | Attach data to the product | No accessible alternative |
How should updates be organised?
- Assign an internal owner.
- Receive and archive new supplier documents.
- Compare the new composition with published information.
- Update every affected support.
- Ask the kitchen to confirm the change.
- Record the review date internally.
How should front-of-house be prepared?
- Know how to show the written information immediately.
- Do not improvise an answer when in doubt.
- Report recipe changes to the person maintaining the menu.
- Distinguish a declared allergen, a preference and cross-contamination risk.
- Escalate specific questions through the venue's procedure.
Which periodic checks should be performed?
- Select several dishes at random.
- Compare the menu with current supplier documents.
- Check sauces and compound ingredients.
- Review both printed and digital versions.
- Correct any mismatch immediately and identify its cause.
Frequently asked questions
Can a menu simply say ‘ask your server’?
French consumer guidance states that allergen information must be provided in writing. Staff may help guests, but the process should not rely only on an oral answer.
Sources and review
Try SimplyRestau with your own menu
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