Educate yourself and your staff about common food allergens, such as peanuts, tree nuts, dairy, eggs, soy, wheat, fish, and shellfish. Be aware of cross-contact risks and potential hidden allergens in ingredients or food preparation processes.

Thoroughly review your ingredients and recipes to identify potential allergens. Clearly label menu items that contain allergens or may have come into contact with allergens during preparation.

Clearly communicate allergen information to your customers. Include allergen symbols or icons on your menu to indicate which dishes are free from specific allergens. Offer detailed descriptions of ingredients and potential cross-contact risks.

Train your staff on allergen awareness, cross-contact prevention, and proper handling of allergen requests. Ensure they understand the severity of allergies and the importance of accurate communication and food preparation.

Provide options for customization and substitutions to accommodate specific dietary needs. Offer alternatives for common allergens and provide a variety of menu items that cater to different dietary restrictions.

Encourage customers to communicate their allergies or dietary restrictions when making a reservation or placing an order. Train your staff to handle allergen-related inquiries and ensure they are knowledgeable about the ingredients and preparation methods of your dishes.

Regularly review and update your allergen-friendly menu to reflect any changes in ingredients, recipes, or customer preferences. Stay updated on food safety regulations and allergen labeling requirements to ensure compliance.