At Makro, we've designed several example menus with allergen ingredients for you to download and adapt to your business.
It's the quickest and most effective way not to waste any time. We hope they'll be helpful.
But if you decide to do it yourself, here are a few pieces of advice:
You may download some examples of several menus we've prepared to help you communicate this to your customers.
- Check the list of allergens
You must first be sure what to do and how you want to do it. The new allergenact is explained in six keys including one of the most important which is the list of 14 foods that must be mentioned on your menu.
- Revise your menu
The first step, therefore, is to carefully check all of the recipes used for the dishes you offer to detect which ones contain ingredients with allergens.
Once the dishes which pose a risk for those with allergies or food intolerances have been defined as well as the allergen ingredients, you now must decide how to make them visible. You must do so all while respecting the style that characterizes your establishment.
Therefore, the idea is not to create a totally new menu (unless you want to take advantage of the opportunity for an overhaul) but rather adjust the one you have to the requirements of the law.
One option for a menu with allergens without losing any style is to create different icons that visually identify the allergens contained in each dish (a bottle of milk or a cow for dairy products, a crab for molluscs...).
- Style and positioning
They can be rather serious or fun, large or small or simple text references.
You have two main options: first, next to the name and description of the dishand then a brief explanation at the end of the menu of the meanings of each icon.