Takeaway Menu Allergens: what works, and what to avoid
By the Menulta editorial team · Facts checked 15 October 2026 · Updated 15 October 2026
The short answer
Takeaways must make allergen information available before the order is placed, whether customers order at the counter, by phone, online or through delivery apps. A single digital menu used across all channels, with allergens per dish, keeps information consistent. Allergy orders should be labelled on the packaging and kept separate when packing.
What takeaways need from a menu
Takeaways sell through several channels at once: walk-in counter, phone, their own website and delivery apps. Each channel shows the menu differently, and keeping allergens consistent across them is hard. Article 14 of Regulation 1169/2011 requires allergen information to be available before a distance sale is concluded, so online and phone customers need it before ordering.
Takeaway kitchens are fast and often small, with shared fryers, woks and grills. Orders are packed quickly, sometimes by staff who did not cook the food. Without clear labelling, an allergy-adapted dish can easily be swapped with another at packing.
Menu layout that works
One menu for every channel.
- The same dishes, prices and allergens on counter, website and apps.
- Allergens visible on each dish before ordering.
- Clear notes on shared fryers and cooking.
- Meal deals with all components listed.
- A phone number for allergy questions.
Allergens and dietary information
Customers ordering remotely cannot ask the chef at the moment they decide, so the written information must be complete. Show allergens per dish and per component of meal deals. For phone orders, staff need the allergen information in front of them. For delivery apps, fill in each dish's allergen fields and check them regularly.
Packing allergy orders
Label allergy-adapted dishes clearly on the container, pack them separately from other items, keep sauces sealed and separate, and include a note in the bag. Make sure the packer checks the allergy note on the ticket before closing the bag.
Train phone staff to ask about allergies at the start of every call, read the allergen information from the menu, note the allergy prominently on the ticket and repeat it back to the customer. A short script by the phone helps new staff get it right under pressure.
Common mistakes for takeaways
- Different allergen information on the website and delivery apps.
- Allergens shown only on the receipt or in the bag.
- Phone staff without access to allergen information.
- Allergy orders packed in the same bag as other dishes without labels.
- Meal deals listing only the main item's allergens.
Setting it up
Menulta gives takeaways a QR menu that opens in each guest's phone language, from 30 options, with allergens on every dish and photos of your own food. It costs EUR 39.90 a month plus a one-off EUR 149 setup, which includes printed QR table stickers and staff training, with no commission on orders.
Sources
This guide is general information, not medical or legal advice. Guests with an allergy should follow their doctor's advice. Operators should confirm their own setup with their food safety adviser or local authority.