Hospitality & Restaurant · Menus & Culinary
Allergen guides
A reference chart showing which common food allergens are present in each dish on a restaurant's menu.
What it usually contains
- Grid of menu items against allergens like nuts, dairy, eggs, shellfish, gluten and soy
- Notes on hidden allergens in sauces, oils, stocks and garnishes
- Cross-contamination warnings for shared fryers and prep surfaces
- Possible substitutions or dishes that can be modified on request
- Staff instructions for handling guest allergy questions and orders
What the assistant uses it for
Use it to answer whether a particular dish contains or may contain a given allergen, and what safe alternatives or modifications exist. It also covers how staff should respond to allergy requests and what cross-contact risks to disclose.
How it is versioned
A document of this type has exactly one current version at a time. Upload a revision and it becomes the version that counts — the one before it is kept and dated, but is no longer what your assistant answers from. Nothing is ever deleted, so you can always show what this document said on a given date.
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