5 Questions to Ask About Your Allergen Process

A quick diagnostic for restaurant operators…

1. Where does your allergen information come from?

• If the answer is “supplier labels” or "chef knowledge", beware that supplier labels can be incomplete or out of date, and chefs might overlook hidden allergens.

• What good looks like: Allergen management software that includes automated allergen detection based on a dish's ingredients. Having an allergen tagging system overseen by registered dieticians and allergists takes the responsibility off your chefs.

2. When a recipe changes, what happens to your allergen info?

• If the answer is “someone updates a spreadsheet”, how confident are you that it happens every time?

• What good looks like: Recipe changes trigger automatic allergen recalculation. The update flows through to easy-to-read allergen menus.

3. How long does it take a new server to answer allergen questions confidently?

• If the answer is “months” or “never; they always ask the manager or chef”, that adds up to a significant time sink for staff and contributes to guest mistrust.

• What good looks like: With the right system, front-of-house can answer queries in seconds. No memorisation required; they simply access allergen info in a dashboard. Server competence enhances guest trust.

4. Can guests check allergens themselves, or do they have to ask?

• If guests have to ask the server, you’re creating friction for them and your staff.

• What good looks like: QR code on the menu. Guest scans, filters by their allergens, sees what they can eat. No conversation needed unless they want one.

5. How do you handle a guest whose allergy falls outside the regulated 14?

• If your allergen data is limited to the 14 regulated allergens, you are likely turning customers away by not giving them the information they need to dine with confidence.

• What good looks like: The gold standard is to go beyond compliance to provide ingredient-level information to your guests. Whether it's a food allergy, sensitivity, dietary preference, or simply a dislike, your staff should be able to respond with accuracy and confidence as to whether or not the item is safe to eat, and what can be omitted.

Bonus Question: If Trading Standards asked for your allergen documentation tomorrow, how long would it take to produce?

• If the answer is “a few hours of digging” – that’s a risk.

• What good looks like: One click. Full audit trail. Every recipe, every ingredient, every allergen determination – timestamped and exportable.

Need more guidance?

Check out our guide on what to look for when comparing Allergen Management Solutions.