· 5 min lezen
Allergen labelling on a digital menu, without the headache
Fourteen allergens, three languages, one menu that changes every week. A practical routine to stay accurate.
Allergen information must be available for every dish you serve, including dishes that are not pre-packed. A digital menu makes that easier, but only if the information is kept current.
Make it part of the recipe, not the menu
Record allergens when a dish is created, from its actual recipe card. When a supplier changes a product, update the recipe first and the menu second.
Let guests filter
Diet filters let a guest hide what they cannot eat. That is a better experience than a long footnote, and it reduces questions at the table.
Keep a human in the loop
A menu is not a substitute for asking. Train staff to confirm with the kitchen whenever a guest mentions a severe allergy.