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Allergen labelling

What this is for​

Recording which of the 14 declarable allergen categories each dish contains, and showing that to guests before they order.

Restodesk follows Annex II of Regulation (EU) No 1169/2011 — the food information regulation that requires allergen information to be available before a customer orders or eats.

warning

Restodesk gives you somewhere to record and display allergen information. It cannot know what's in your dishes. Getting the information right, and keeping it right when a recipe or a supplier changes, is the restaurant's responsibility.

The 14 categories​

  1. Cereals containing gluten
  2. Crustaceans
  3. Eggs
  4. Fish
  5. Peanuts
  6. Soybeans
  7. Milk (including lactose)
  8. Tree nuts
  9. Celery
  10. Mustard
  11. Sesame seeds
  12. Lupin
  13. Molluscs
  14. Sulphur dioxide and sulphites

Turning it on​

  1. Go to Settings › EU Allergens.
  2. Enable EU allergen features.
  3. Under Default Annex II allergens, choose which categories you want to track. All 14 are selected by default, and you must keep at least one.
  4. Save.

While this is switched off, the customer-facing allergen display stays off — but your selection is kept, so turning it on later doesn't lose anything.

Marking up a dish​

  1. Go to Menu › Menu Items and open the item.
  2. Find Allergens (EU 1169/2011).
  3. Tap every allergen present in the dish.
  4. Save.

Each allergen has a standard pictogram, so guests recognise them without reading.

Dietary labels​

Separately from allergens, an item can be marked Gluten-free, Sugar-free, Kosher or Vegan, in any combination. These appear with the item on the POS and on your customer ordering site.

These are claims about the dish, not allergen warnings. "Gluten-free" and "contains cereals containing gluten" are answering different questions — use both fields as they're meant.

Where it shows​

Once enabled and marked up, allergen information appears on your customer ordering site and kiosk alongside each dish, and on the POS so staff can answer a question at the table without going to the kitchen.

Good to know​

  • Mark up every dish, including the obvious ones. A blank allergen list reads as "no allergens", which is a much worse error than being over-cautious.
  • Review after any recipe change. A new supplier's bread, a different stock, a changed garnish — all of these can change the answer.
  • Allergen markings do not come across in a bulk upload. Add them after importing.

Next​

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