GuideMenu & Dishes
Sorting the 14 Allergens on Your Menu in Minutes, Not Hours
Allergen labelling is a legal duty in many countries and one of the most tedious jobs, especially with every new menu. Then there are hidden allergens in sauces, stocks and ready-made products.
The matching prompt in Prep List assigns the 14 major allergens to your dishes, flags possible hidden allergens and asks where ingredients are unclear. The result is a draft that you check against your recipes.
What you get
- A table: dish, allergens contained, possible hidden allergens
- Questions where ingredients are unclear
- A suggestion for how to label the menu
What the result looks like
Sort Your Allergens
The ready-made prompt is part of Prep List.
Already tailored to your restaurant, together with 499 more for reviews, menu, team, Instagram and events.
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Allergen rules differ by country, but the principle is the same: guests must be able to find out what is in a dish. The AI can sort things first, but only your own recipe is binding.
- Check which allergen rules apply where you trade, including whether information must be in writing or can be given verbally with a clear written notice.
- Check sauces, stocks, spice mixes and ready-made products in particular. That is where most hidden allergens are.
- Only your own recipe is binding. The AI sorts things first, but you have to check.
Frequently asked questions
Which 14 allergens must be labelled?
In the UK and EU: cereals containing gluten, crustaceans, eggs, fish, peanuts, soya, milk, tree nuts, celery, mustard, sesame, sulphur dioxide and sulphites, lupin and molluscs. Other countries use different lists (the US has nine), so check your local rules.
Is a sign saying "Please ask our staff" enough?
Rules differ by country. In many places verbal information is allowed if a clear written notice tells guests to ask and your allergen information is documented and available on request. Check what applies to you.