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 must be collected?
- The full recipe.
- Current supplier labels and technical sheets.
- Sauces, stocks, marinades and decorations.
- A review date and responsible person.
Which display format should be used?
Information may appear with the dish or in an accessible written record. Icons need a visible legend. A digital menu is useful only when the product data is accurate and access is genuinely available to the guest.
How should updates be organised?
- Name an internal owner.
- Archive new supplier documents.
- Compare compositions.
- Update every support.
- Confirm with the kitchen.
- Record the review date.
Sources and review
- EU Regulation No 1169/2011 — consolidated text
- French consumer authority — written allergen information in restaurants
- SimplyRestau product features
Reviewed by Tristan Sébillet. AI assistance is used for coverage checks, not as a legal authority.
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