Allergen information means clearly and accurately showing guests which allergens are present in the dishes a restaurant or cafe serves. For a guest with a food allergy this is not a convenience but a matter of safety, and in most countries it is a legal requirement. In this guide we explain which allergens are mandatory, how and where the information must be given, and a practical way to keep the process error-free.
The 14 Allergens You Must Declare
EU food information law (Regulation 1169/2011) and food labelling rules in many countries define a common list of allergens that also applies to food sold loose. The fourteen items below should be assessed for every dish on your menu:
- Cereals containing gluten (wheat, rye, barley, oats)
- Crustaceans and milk, eggs, fish, peanuts, soybeans
- Tree nuts, celery, mustard, sesame
- Sulphites and sulphur dioxide, lupin, molluscs
Where and How Should the Information Appear?
Allergen information must be somewhere the guest can easily reach before ordering: on the menu itself, on a separate allergen sheet, or next to each item in a digital menu. Verbal information alone is not enough; the information should be written, current and consistent even when staff change. The most common mistake is adding allergen data to a printed menu and then forgetting to update it when a recipe changes. This is where a digital menu makes a real difference.
Allergen Information with a ROXQR QR Menu
With ROXQR you tag each item with standard allergen labels and show them as a clear warning on the guest's phone — in the guest's own language. When a recipe changes you update the labels, the QR code stays the same and the change goes live instantly, with no reprinting. There's no app to install, setup takes a few minutes, and you can try our allergen-friendly QR menu solution for free.
Best Practices for Allergen Information
- Review each recipe at ingredient level; don't miss hidden allergens in sauces and garnishes.
- State cross-contamination risk as a separate note; situations like frying in the same oil matter.
- Update the information whenever a recipe changes and train staff regularly.