Allergens on a restaurant menu: footnotes, codes, a separate list or a QR code?
Last updated: · Catering Cat editorial team
Restaurants may state the 14 major allergens directly on the menu – written out, as codes or as footnotes with a clearly visible legend. Alternatively, a separate allergen menu, a folder or a digital menu is possible if the menu clearly points guests to it. With every option, the information must match the current recipe – on the daily specials and chalkboard too.
Options at a glance
| Method | Advantages | What to watch |
|---|---|---|
| Allergens written out under each dish | Clearest for guests | Needs space; longer menu |
| Codes or footnotes with a legend | Compact, widely used | Legend clearly visible on the same menu; codes are not standardised |
| Separate allergen menu or folder | Keeps the main menu lean | Clear pointer in the menu; easily accessible |
| Digital menu via QR code | Always up to date, filters possible | Pointer in the menu or on the table; alternative for guests without a phone |
| Verbally by service staff | Personal | Only with written documentation and a clearly visible notice |
Daily specials, chalkboards and specials
- The duty applies to daily dishes too – allergens belong on the board or insert.
- Codes on a chalkboard only with a legend nearby or in the main menu.
- Record changing dishes in advance so service and kitchen share the same information.
Typical traps in a restaurant kitchen
- Stocks, jus and sauces: often celery, mustard, gluten (roux) or wine (sulphites).
- Dressings and marinades: mustard, egg, soy, fish sauce.
- Garnish and toppings: nuts, sesame, croutons.
- Asian cuisine: soy sauce (usually with wheat), oyster sauce (molluscs), shrimp paste (crustaceans), peanuts.
- Wine served by the glass: sulphites.
Involving service staff
- Keep an allergen overview of all dishes at the pass or on the service tablet.
- Never guess when asked – check the records or ask the kitchen.
- Pass change requests (“no nuts”) clearly to the kitchen – think of cross-contact.
How Catering Cat helps
With Catering Cat you import your existing menu as text, photo or PDF; the AI recognises dishes and existing allergen labels, and you check them briefly and print. This gives you an allergen overview for service and – with Pro – a QR menu where guests see dishes with photos, prices and allergens.
Frequently asked questions
Do allergens have to be printed directly on the menu?
Not necessarily. Footnotes, a separate allergen menu, a notice, a digital menu with a pointer or – under conditions – verbal information are also possible. What matters is that guests can easily find the information before ordering.
Which codes should I use?
There are no legally fixed codes. Letters for the 14 allergens are common. What matters is a clearly visible legend on the same menu.
Is a digital menu via QR code enough?
Electronic information is allowed if it is directly and easily accessible and the menu or table clearly points to it. Offer an alternative for guests without a smartphone, e.g. a printed allergen overview.
More about these allergens
Guides
- Allergen labelling at the buffet
- Create & print buffet cards
- Free template: buffet cards
- Create buffet cards in Word
- Allergen software: criteria
- LMIDV: allergens on loose food
- Labelling additives
- Allergen management: checklist
- Buffet cards for weddings
- Allergens at hotel breakfast
- Allergens in the canteen
- Corporate event & trade fair catering
- Allergens in nurseries and schools
- Allergens in bakeries
- Hotel banquets and conferences
- The 14 major allergens
Ready for your next buffet?
Set up your business and print your first buffet cards today.
Start for freeCatering Cat supports the management of allergen information and does not replace a legal review.