Every dish, every allergen the Food Standards Code names, one link.
Add your menu once and tag what each dish contains. You get a public page customers can filter, search, print or scan from a QR code, and a lookup your staff can trust on a busy Friday. Free, with no card and no item limit.
Sign-up asks for your business name, country and timezone. Nothing else.
This is what your customers get. Tap an allergen to hide every dish that contains it.
Filters are remembered on the customer's device, so a coeliac regular only ever sees what they can eat. Dishes with options, like the gluten-free batter above, show each option on its own row. Tree nuts are named individually, as Plain English Allergen Labelling requires, so the brownie shows walnut.
Live before the lunch rush
No import, no setup call. Three steps, and the page is only public when you decide it is.
- 1
Add your dishes
Name and category for each one, plus any variants, like a gluten-free bun or a small and large. Group them however your menu reads.
Unlimited dishes and categories.
- 2
Tag the allergens
Tick what each dish contains. Or declare allergens on your ingredients once and every recipe that uses them inherits the result.
Mark each dish reviewed when you're sure.
- 3
Switch it on and share
Turn the page on, then share the link, print the QR code for tables and the door, or download the PDF for the folder by the till.
Change a dish and the page updates itself.
What's on the page
Everything a customer with an allergy needs to decide what to order, and everything an inspector wants to see.
- Filter by allergen Tap a column to hide every dish that contains it. The choice is saved on that device for next time.
- Search Type part of a dish name to jump straight to it. Useful on a long menu, on a phone, at a table.
- Sizes and options, each on its own row Allergens are set per variant, so a gluten-free base or a dairy-free option is shown honestly, not averaged.
- QR code, ready to print Download a PNG for your designer or print the ready-made sheet for table tents, menus and the door.
- Print view and A4 PDF A clean one-page print layout, and a landscape PDF with a key, the update date and your contact details.
- Your disclaimer and advice, in your words Describe how your kitchen handles cross-contamination and ask customers to tell staff. Shown on every view and the PDF.
- A dated record The page shows when it was last updated, and each dish carries its review state, so you can show when it was checked.
- Your logo, address and contact Upload a logo, add your address and an email for questions. Customers see your name, not ours.
Built to be right, not just published
An allergen matrix is only useful if it's true. These three things keep it true as your menu changes.
Ingredients carry their allergens
Declare allergens on an ingredient once. Every recipe that uses it, including sauces inside other dishes, inherits them. Change the ingredient and every dish updates.
Nothing is called verified until you've checked it
Until you mark a dish reviewed and confirm its ingredients, the page still shows what it inherits but adds a caveat. A worklist in your panel lists exactly what's holding each dish up.
A lookup for staff on the floor
Type part of a dish name and see its allergens instantly, with the same caveat where it applies. It works from your menu, so it answers even if the public page is switched off.
What the law asks of you, plainly
Under the Australia New Zealand Food Standards Code (Standard 1.2.3), food that isn't labelled, which is most of what a restaurant, café or caterer serves, must have its allergen information available to the customer on request, either on display or given verbally. Since 25 February 2024 the Plain English Allergen Labelling rules fix how each allergen is named, including each tree nut individually, and Standard 3.2.2A expects food handlers to be trained, including in allergen management. New Zealand applies the same Code.
'On request' is the minimum. A written matrix customers can reach by link, QR code or print, with a record of when each dish was last reviewed, is the clearest answer and the one an inspector likes to see. It also means the answer doesn't depend on which member of staff is working.
Packaged food you sell carries PEAL labels. This tool doesn't print them.
- Every allergen the Code names, in Plain English Allergen Labelling terms, tree nuts individually
- Available to customers before they order, online and in print
- A review state per dish and an update date on the page
- Your own cross-contamination wording on every view
- Not a label printer for packaged food, and not legal advice
Why is it free?
Allergens is built by TypeMenu, which sells online ordering to restaurants. The allergen page is the free part, and it stays free: no trial clock, no card, no limit on dishes.
If you ever want to take orders online, you upgrade the same account and your menu, allergens and page carry over untouched. If you never do, nothing changes.
Questions
Is it really free?
Yes. No card, no expiry and no limit on dishes or categories. The free plan includes the allergen page, your menu, recipes and ingredients, and up to three staff users.
What's the catch?
Allergens is built by TypeMenu, which sells online ordering to restaurants. The allergen page is the free part. If you ever want to take orders you upgrade the same account and your menu carries over. If you never do, nothing changes.
What do I need to sign up?
Your business name, country and timezone. There is no card step and no trial clock. You land in a panel with just the allergen tools showing.
Do my customers need an account?
No. The page is public once you switch it on. Customers open the link or scan the QR code and it works straight away. Their allergen filters are remembered on their device.
Can a dish have different allergens for different sizes or options?
Yes. Allergens are set per variant, so a regular bun and a gluten-free bun are two variants of one burger. Modifier options can add or remove allergens too, such as a side of aioli adding eggs.
Can I print it or download a PDF?
Yes, both are switches in your page settings. The print view is a clean one-page layout. The PDF is A4 landscape with a key, the update date and your contact details, good for a folder by the till.
Is there a “may contain” option?
Yes. Each allergen on a dish, ingredient or option can be marked contains or may contain. May-contain shows as a hollow marker on the matrix and is hidden by the same filter, so a customer avoiding nuts never sees a dish that might carry them. Wording about how your kitchen as a whole handles cross-contamination still goes in your disclaimer and advice text.
Does this cover PEAL?
The allergen names and the individual tree nuts follow Plain English Allergen Labelling, so what your page says matches what packaging says. PEAL itself is about labels on packaged food, and this tool doesn't print labels.
Can I choose my own web address?
Your page gets an eight-character code, like allergens.site/7KQ2M9XA. You can't change it from the panel, but the QR code and link are yours to put wherever you like.
I already use TypeMenu. Do I need another account?
No. Open Compliance in your sidebar. The allergen page is already included on the Free and Operate plans and reads the same menu you use for ordering.
Put your allergen page live today.
No card. No item limit. No expiry.
Already on TypeMenu? It's under Compliance in your sidebar. Read the guide
Allergen guides
- Allergen matrix template: free, printable, and kept up to date
- The 14 allergens: the UK and EU list, with examples
- The big 9 allergens: what US restaurants need to know
- Canada's priority allergens: a guide for restaurants
- Plain English Allergen Labelling (PEAL) for cafés and restaurants
- "May contain" allergen warnings: when and how to use them