A customer with a peanut allergy should not have to interrogate your server about every item on the menu. Clear allergen labels let them make saf
A customer with a peanut allergy should not have to interrogate your server about every item on the menu. Clear allergen labels let them make safe choices quickly and confidently.
Adding allergen information to your menu is not complicated. Here is how to do it, whether your menu is printed, digital, or both.
Start with Canada's 11 priority food allergens:
Peanuts, tree nuts, milk, eggs, wheat/triticale, soy, sesame, fish, crustaceans/shellfish, mustard, and sulphites.
Go through every item on your menu. For each one, list which priority allergens are present. Include allergens in sauces, dressings, marinades, cooking oils, garnishes, and toppings. The allergen is often in a secondary ingredient, not the main one.
Common hidden allergens:
Account for cross-contamination. If you use the same fryer for items with and without allergens, both items should be flagged. If your kitchen uses shared cutting boards or prep surfaces, note the risk.
There are several ways to display allergen information on a menu. The best choice depends on your menu format and your customer base.
Small symbols next to each menu item indicating which allergens are present. Common icons include a peanut symbol, a wheat stalk, a milk bottle, a fish, and an egg.
Pros: Visual, quick to scan, does not clutter the menu with text. Cons: Requires a legend so customers know what each icon means. Icons must be large enough to read.This works well on both printed and digital menus. Most customers who have allergies are familiar with standard allergen icons.
A line under each item listing the allergens. Example: "Contains: milk, eggs, wheat."
Pros: Unambiguous. No legend needed. Accessible to everyone. Cons: Adds text to every item, which can make the menu feel cluttered on a printed version.This is the safest option for accuracy and clarity. If you are unsure which format to use, go with text.
A matrix or table that maps every menu item against every allergen, usually printed on a separate sheet or available on request.
Pros: Keeps the main menu clean. Provides complete information in one place. Cons: Customers must ask for it or know it exists. Less convenient than having the information right next to the item.This is a good complement to icon or text labels on the main menu. It is also the best format for kitchen use (staff reference).
For a free downloadable allergen matrix: Free Restaurant Allergen Menu Template (Canada)
On a digital menu, customers can filter by allergen: "Show me items without peanuts" or "Show only gluten-free options." The menu dynamically hides items that contain the selected allergen and shows only safe options.
Pros: The most customer-friendly option. Customers see only what is safe for them. No scanning, no guessing. Cons: Only works on digital menus. Requires accurate allergen tagging on every item.If you are adding allergen labels to a printed menu, work with your designer to integrate icons or text in a way that does not overwhelm the layout.
Common approaches:
When you reprint, include the allergen information from the start. Adding it retroactively (with stickers or handwritten notes) looks unprofessional and suggests the information might not be reliable.
If your website menu is an HTML page, add allergen text to each item's description. If your menu is a PDF, you have limited options since PDFs are not interactive. Consider switching to an HTML menu for better allergen display and search visibility.
Most digital menu tools support allergen tagging. You tag each item with its allergens during setup, and the platform displays them as icons, text, or interactive filters on the published menu.
EasyMenus supports allergen tagging on every item with visual icons on the published menu and customer-facing dietary filters. Tag your items once and the information is always visible and filterable.
Google's menu editor supports dietary restriction labels (organic, vegetarian, etc.) but does not have a comprehensive allergen tagging system. For detailed allergen information, your hosted menu or website is the better source. Link it from your Google listing.
Labels on the menu reduce the number of allergen questions, but they do not eliminate them. Your staff needs to know:
A five-minute review at the start of each shift keeps this knowledge fresh. Post the allergen matrix in the kitchen and at the host stand.
Allergen labels are only useful if they are accurate. Every time you change a recipe, switch a supplier, or substitute an ingredient, review your allergen information.
Common triggers for allergen changes:
Set a rule: no item goes on the menu without an allergen review. Make it part of your new-item workflow.
In Canada, the specific legal requirements for allergen labelling on restaurant menus vary by province. Federal regulations focus on pre-packaged foods, not restaurant-prepared dishes. However, if a customer asks about allergens and your staff provides incorrect information, you can be held liable for any resulting harm.
Accurate, clearly displayed allergen information is not just good practice. It is risk management. The cost of labelling your menu correctly is trivial compared to the cost of a customer having an allergic reaction because of inaccurate information.
If your menu has no allergen information today, start with the basics:
EasyMenus makes allergen labelling simple. Tag each item during setup, and allergen icons and filters appear automatically on your published menu.
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