Written Allergen Information for Restaurant Menus

Food businesses have always needed to tell customers about the 14 regulated allergens when they are used in food. The practical question for restaurants, cafes and takeaways is how easy that information is to find during a busy service.

The Food Standards Agency best practice guidance for non-prepacked food is a useful reminder. Allergen information should be available in writing and supported by a proper conversation with the customer. That is the bit that matters in real life: the menu, the staff answer and the kitchen process all need to match.

What this means for restaurants and cafes

Non-prepacked food includes meals served on plates, takeaway food packed after ordering, drinks made to order, deli counter food and similar products. For these foods, the business must provide information about the 14 allergens where they are used as ingredients.

The written information might be on the main menu, a separate allergen matrix, a counter folder, a QR code menu, a staff tablet or another format that customers can access. If it is not on the menu itself, customers still need a clear sign or message telling them where to find it.

For takeaways and delivery, allergen information needs to be available before the order is placed and again when the food is delivered. A website, digital menu, container label or clear printed information can all help, but only if the information is current.

Written information does not replace staff training

A written allergen matrix is not enough on its own. Staff need to know where it is, how to use it, and when to pass the order to a manager or kitchen lead. They should not guess from memory or rely on what a dish usually contains.

A good process is simple:

• Ask whether the customer has any allergen requirements.
• Show or provide the written allergen information.
• Check the dish, recipe and any changes before confirming.
• Tell the kitchen clearly, preferably in writing if the order is passed on.
• Make sure the correct dish goes back to the correct customer.

This is especially important when ingredients change, a supplier substitutes a product, a special is added, or a dish is adapted for a customer.

Keep the allergen information up to date

The guidance is very clear that allergen information must be accurate and reviewed. That means keeping ingredient records, checking supplier changes, using approved recipes, and making sure printed menus, QR menus, website menus and delivery listings are not telling different stories.

Precautionary statements also need care. A vague "may contain allergens" message is not good enough. If there is a real cross-contact risk, it should be explained clearly and reviewed when suppliers or kitchen processes change.

How Allergy Menu can help

Allergy Menu gives you one place to keep dish, ingredient and allergen information up to date. When something changes, you can update the record and keep your QR code menu, website menu and staff information consistent.

That helps front of house staff answer from the same information the kitchen uses. It also reduces the risk of an old printed sheet, an old PDF or a delivery listing giving the wrong answer.

If you want customers and staff to have clearer allergen information, sign up today and try Allergy Menu free for one month.

Written on 2026-10-05 by Juliet Moran

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