Providing accurate allergen and dietary information is not just good practice - in many countries it is a legal requirement. Customers with food allergies, intolerances, or dietary preferences rely on this information to make safe choices.
By clearly labeling your menu items, you:
- Protect customers with food allergies from potentially dangerous reactions
- Comply with food safety regulations in your jurisdiction
- Build trust with health-conscious customers
- Help customers quickly find items that suit their dietary needs
- Reduce the burden on your staff to answer allergen questions at the table
Qrder supports common allergen categories recognized by food safety authorities worldwide:
Major Allergens
- Gluten - Found in wheat, barley, rye, and related grains
- Dairy - Milk and milk-derived products
- Eggs - Chicken eggs and egg-derived ingredients
- Nuts - Tree nuts including almonds, walnuts, cashews, pistachios
- Peanuts - Peanuts and peanut-derived products
- Soy - Soybeans and soy-derived products
- Fish - All species of fish
- Shellfish - Crustaceans and mollusks (shrimp, crab, mussels)
- Sesame - Sesame seeds and sesame-derived products
- Celery - Celery stalks, leaves, and seeds
- Mustard - Mustard seeds and mustard-based products
- Lupin - Lupin seeds and lupin flour
- Sulfites - Sulfur dioxide and sulfite preservatives
The specific allergens available may vary based on your region and local regulations. Qrder covers the 14 major allergens identified by the EU food allergen labeling regulations.
In addition to allergens, you can mark products with dietary preference tags:
- Vegan - Contains no animal products whatsoever
- Vegetarian - Contains no meat or fish, may include dairy and eggs
- Gluten-Free - Does not contain gluten or gluten-containing ingredients
- Halal - Prepared according to Islamic dietary guidelines
- Kosher - Prepared according to Jewish dietary guidelines
These tags help customers quickly filter and identify menu items that match their dietary lifestyle.
During Product Creation
- When creating a new product, look for the Allergens or Dietary Tags section in the product form
- You will see a list of available allergen tags with checkboxes or toggles
- Select all allergens that are present in the product
- Select any applicable dietary tags
- Save the product as usual
- Open the product for editing
- Scroll to the allergens and dietary tags section
- Add or remove tags as needed
- Save the product to apply changes
Be thorough when selecting allergen tags. It is better to list more allergens than fewer. If in doubt, mark the allergen as present.
When customers view your digital menu, allergen and dietary tags are displayed clearly alongside each product:
Visual Indicators
- Tags appear as small icons or labels near the product name or description
- Allergen icons use standardized symbols that customers can recognize at a glance
- Dietary tags like "Vegan" or "Vegetarian" are displayed as colored badges
Customer Experience
- Customers can quickly scan products to identify safe options
- Allergen information is visible without needing to click or tap for details
- The visual design ensures tags are noticeable but do not clutter the menu
The clear display of allergen tags reduces the need for customers to ask your staff about ingredients, improving the dining experience for everyone.
Best Practices for Allergen Labeling
Be Accurate
- Work with your kitchen staff to verify ingredients in every dish
- Check all components including sauces, dressings, garnishes, and cooking oils
- Update allergen information whenever recipes change
- Consider cross-contamination risks in your kitchen
Be Complete
- Tag every product that contains any allergens
- Do not leave allergen information blank - if a product is allergen-free, do not select any allergen tags
- Include allergens from minor ingredients (a trace of sesame in a sauce still counts)
Stay Updated
- Review allergen tags when you change suppliers
- Update tags when you modify recipes
- Periodically audit your menu's allergen information with your kitchen team
Train Your Staff
- Make sure your kitchen and serving staff understand allergen risks
- Ensure they know where to find allergen information in the system
- Create protocols for handling allergen-related customer inquiries
Legal Considerations
Many countries have laws requiring food businesses to disclose allergen information:
European Union
The EU requires all food businesses to provide information on 14 major allergens. This applies to both pre-packaged food and food sold in restaurants.
United States
The FDA requires labeling of major food allergens on packaged foods. Restaurant requirements vary by state.
Other Regions
Check your local food safety regulations to understand your specific obligations regarding allergen disclosure.
Qrder helps you comply with allergen labeling requirements, but it is your responsibility to ensure the accuracy of the information. Consult with local food safety authorities if you are unsure about requirements in your area.
Common Mistakes to Avoid
Incomplete Tagging
- Do not assume a product is allergen-free without checking
- Hidden allergens are common in sauces, marinades, and seasonings
- Bread, batter, and dough often contain multiple allergens
Forgetting Cross-Contamination
- Even if a product does not contain an allergen as an ingredient, it may come into contact with allergens during preparation
- Note cross-contamination risks where applicable
Not Updating After Recipe Changes
- When you change a recipe, update the allergen tags immediately
- New suppliers may use different ingredients
- Seasonal ingredient swaps can introduce new allergens
Next Steps
With your menu fully set up including allergen information, it is time to create QR codes so customers can access your digital menu.
See also: QR Codes & Tables to learn about generating QR codes for your branch.