How many of your dishes actually need adapting for allergen-free dining? Most restaurant owners think they know, but the reality often surprises them. Even a simple salad can hide multiple allergens in dressings, croutons, and garnishes.
Check the 14 mandatory EU allergens
Before you can determine which dishes need adapting, you need to know what you're looking for. The EU has designated 14 allergens that must be declared:
- Gluten (wheat, rye, barley, oats, spelt, kamut)
- Crustaceans (shrimp, lobster, crab)
- Eggs (also in mayonnaise, pasta, baked goods)
- Fish (also in Worcestershire sauce, fish sauce)
- Peanuts (also peanut oil)
- Soy (also in many sauces)
- Milk (including lactose, butter, cream)
- Tree nuts (8 types: almond, hazelnut, walnut, cashew, pecan, Brazil nut, pistachio, macadamia)
- Celery (also celery salt)
- Mustard (also mustard seed)
- Sesame seeds
- Sulfur dioxide and sulfites (>10 mg/kg)
- Lupin (lupin flower)
- Mollusks (mussels, squid, snails)
⚠️ Watch out:
Allergens hide in ingredients where you wouldn't expect them. Worcestershire sauce contains fish, many rolls contain eggs, and celery appears in numerous spice blends.
Analyze your current menu systematically
Start with your complete menu and go through each dish. For each dish, create a list of ALL ingredients, including:
- Main ingredients
- Sauces and dressings
- Herbs and spices
- Garnishes and decorations
- Oil and butter for cooking
- Broths and stocks
💡 Example: Caesar salad analysis
At first glance, a Caesar salad seems easy to make allergen-free:
- Lettuce: no allergens
- Caesar dressing: contains eggs (mayonnaise base)
- Parmesan cheese: contains milk
- Croutons: contain gluten
- Anchovies (in dressing): contain fish
Result: 4 of the 14 allergens present
Calculate adaptation costs per dish
For each dish that needs adapting, calculate the extra costs of alternative ingredients. Most kitchen managers discover too late that these costs can seriously impact profit margins if not planned properly:
💡 Example: Gluten-free pasta
Regular pasta carbonara vs. gluten-free version:
- Regular pasta: €0.80 per portion
- Gluten-free pasta: €1.60 per portion
- Extra costs: €0.80 per portion
At 20 portions per week: €0.80 × 20 × 52 = €832 per year extra
Determine which adaptations are feasible
Not all dishes adapt equally well. Make a distinction between:
- Easy adaptations: Remove an ingredient (cheese from salad)
- Substitutions: Use a different ingredient (gluten-free pasta)
- Impossible adaptations: Dish consists of the allergen (bread for gluten allergy)
⚠️ Watch out:
Cross-contamination poses a major risk. If you cook gluten-free pasta in the same water as regular pasta, it's no longer gluten-free. Account for extra time and separate cooking equipment.
Calculate the impact on your food cost
Allergen-free ingredients often cost more. Calculate the effect on your food cost percentage:
💡 Example: Food cost calculation
Risotto with parmesan (€18.50 incl. VAT):
- Regular ingredients: €5.20
- Dairy-free cheese substitute: €6.40
- Selling price excl. VAT: €16.97
Regular food cost: (€5.20 / €16.97) × 100 = 30.6%
Allergen-free food cost: (€6.40 / €16.97) × 100 = 37.7%
Create a priority list
Focus first on dishes that:
- Sell well
- Are easy to adapt
- Don't incur much extra cost
- Work for multiple allergens (gluten-free AND dairy-free)
Systems that help you record allergens per ingredient automatically show which dishes contain which allergens. This makes calculating adaptations much faster.
How do you calculate which dishes need to be adapted?
Inventory all ingredients per dish
Create a complete list of each ingredient in your dishes, including sauces, herbs and garnishes. Also check for hidden ingredients like eggs in mayonnaise or fish in Worcestershire sauce.
Match ingredients with the 14 EU allergens
Check each ingredient to see which of the 14 mandatory allergens it contains. Some ingredients contain multiple allergens - for example, butter contains milk and may contain traces of nuts.
Calculate replacement costs and new food cost
Find alternative ingredients and calculate the additional costs. Calculate the new food cost: (new ingredient costs / selling price excl. VAT) × 100.
Determine feasibility and priority
Focus on dishes that sell well, are easy to adapt, and don't have much extra cost. Some adaptations aren't feasible due to cross-contamination or costs that are too high.
✨ Pro tip
Audit your 3 most popular appetizers within the next 48 hours for hidden allergens in spice blends and sauces. You'll likely discover at least 2 allergens you hadn't accounted for.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
Do I need to create a separate menu for each allergy?
No, that's not practical. Better to indicate which allergens are in each dish. Guests can then choose what they can or can't eat.
Can I just put 'may contain traces' on everything?
Legally you can, but it doesn't help guests. Try to be as specific as possible about which allergens are and aren't in a dish.
How do I prevent cross-contamination in the kitchen?
Use separate cooking equipment, cook allergen-free dishes first, and train your team in allergen-free practices. This takes extra time and attention.
Should I pass the extra costs on to guests?
That's up to you. Many restaurants charge a small surcharge for allergen-free alternatives due to higher ingredient costs.
⚠️ EU Regulation 1169/2011 — Allergen Information — https://eur-lex.europa.eu/eli/reg/2011/1169/oj
The allergen information on this page is based on EU Regulation 1169/2011. Recipes and ingredients may vary by supplier. Always verify current allergen information with your supplier and communicate this correctly to your guests. KitchenNmbrs is not liable for allergic reactions.
In the UK, the FSA enforces allergen regulations under the Food Information Regulations 2014.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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