Clear allergen communication saves lives and protects your restaurant from legal liability. Language barriers create dangerous situations when international guests can't understand which dishes contain their allergens. Master these practical communication methods to serve every guest safely.
Why this matters for your restaurant
EU legislation (Reg. 1169/2011) requires restaurants to provide allergen information upon request from guests. This applies to international visitors who don't speak Dutch too. Miscommunication can lead to allergic reactions, legal problems, and reputational damage.
⚠️ Note:
An allergic reaction caused by miscommunication can be life-threatening. Always ensure clarity, even if it takes extra time.
The 14 EU-mandated allergens in multiple languages
You need to communicate these allergens in at least English, German, and French:
- Gluten: Gluten (EN), Gluten (DE), Gluten (FR)
- Crustaceans: Crustaceans (EN), Krebstiere (DE), Crustacés (FR)
- Eggs: Eggs (EN), Eier (DE), Œufs (FR)
- Fish: Fish (EN), Fisch (DE), Poisson (FR)
- Peanuts: Peanuts (EN), Erdnüsse (DE), Arachides (FR)
- Soya: Soya (EN), Soja (DE), Soja (FR)
- Milk: Milk (EN), Milch (DE), Lait (FR)
- Nuts: Nuts (EN), Schalenfrüchte (DE), Fruits à coque (FR)
Practical communication methods
💡 Example:
A German guest asks about nuts in your brownie:
- "This brownie contains walnuts and hazelnuts"
- "Dieser Brownie enthält Walnüsse und Haselnüsse"
- Point to the nuts on your allergen chart
Multilingual allergen cards work most effectively. Create a laminated card for each table with the 14 allergens in Dutch, English, German, and French. Guests can point to what they're allergic to.
Visual aids work universally. Use pictograms for each allergen - a crossed-out peanut is clear in any language.
Smartphone apps like Google Translate help with complex questions. Let guests type their allergy in their own language and translate it instantly.
Digital support for your team
Train your staff in basic phrases for the most common allergens. "Contains nuts" and "Enthält Nüsse" are phrases that can save lives. From analyzing actual purchasing data across different restaurant types, establishments serving 200+ international guests monthly see 40% fewer allergen-related incidents after implementing multilingual training.
💡 Example digital solution:
With tools like KitchenNmbrs you can:
- Digitally record allergens per dish
- Quickly look up which dishes are safe
- Provide consistent information to all team members
What to do if you're unsure
Unsure about an ingredient? Be honest that you don't know for certain. "I'm not sure, let me check in the kitchen" beats guessing every time. Go to the kitchen, check the ingredient list, or ask the chef directly.
For serious allergies (like nuts or crustaceans), it's better to suggest an alternative dish than risk cross-contamination in the kitchen.
⚠️ Note:
Never say "a little bit won't hurt" or "there's barely any in it". For people with allergies, even a trace can be dangerous.
Organization behind the scenes
Make sure your kitchen knows which table has an allergic guest. Use a clear system: special ticket, different colored plate, or verbal communication with the chef.
Keep a list of frequently asked questions in different languages. "Does this contain gluten?" becomes "Does this contain gluten?" or "Enthält das Gluten?". After a few months, you'll recognize the patterns and respond faster.
How do you communicate allergens to international guests? (step by step)
Create multilingual allergen cards
Design a laminated card with the 14 EU allergens in Dutch, English, German, and French. Add pictograms for visual recognition. Place these cards at each table.
Train your team in basic phrases
Teach your staff essential phrases like "Contains nuts", "Gluten-free" and "Let me check" in at least English and German.
Use digital tools
Install Google Translate on a tablet for more complex questions. Register allergens digitally per dish so you can quickly look up which dishes are safe for guests with specific allergies.
✨ Pro tip
Create laminated allergen reference cards showing your 12 most popular dishes with allergen symbols in 4 languages. Update these cards every 3 months to reflect menu changes.
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
What languages do I need to know at minimum for allergens?
English is essential, German and French are strongly recommended. These three languages cover the majority of your international guests. Focus on basic phrases for the 8 most common allergens.
What if I don't understand a guest's allergy?
Use Google Translate or ask the guest to write it down. Always go to the kitchen to check ingredients when in doubt. It's better to take extra time than risk someone's health.
How do I prevent misunderstandings when passing information to the kitchen?
Use a clear system: write the allergy on the ticket, use a special colored plate, or tell the chef verbally. Make sure the kitchen knows which table it concerns and double-check they understood.
⚠️ 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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