Allergen labelling that survives a menu change

• Not lab-certified. Values are entered by the restaurant, sometimes from an AI draft, and reviewed by a person. No laboratory is involved.
• Not a compliance guarantee. Publishing a declaration through myQRMenu does not make your venue compliant in any jurisdiction. That remains yours to establish.
• Cross-contamination is your statement, not ours. A shared fryer or a flour-dusted kitchen is a fact about your premises that only you can assert.
• "Gluten-free" is a regulated claim with a threshold in most markets. The dietary flag is a filter, not a certification, and should not be used as shorthand for "no wheat in the recipe".

Questions before you commit

Does this make my restaurant compliant?

No. It gives you somewhere accurate to keep the information and a way to publish it that several jurisdictions accept. Whether your declaration is complete and correct is a judgement about your kitchen, not about our software.

Where does the allergen data come from?

From you. Usually from supplier specification sheets for anything bought in, and from your own recipes for anything made in-house. AI can draft a first pass from a dish description, which you then correct.

Can guests filter the menu by allergen?

Yes, and it is worth understanding what the filter does: it hides dishes whose recorded ingredients include that allergen. It is a convenience, not a clearance, and a guest with a serious allergy should still speak to your staff.

What happens when a supplier changes a recipe?

Nothing automatic — no platform can see that. You update the item once and every menu showing it updates with you. The point of recording it per item is that the correction is one edit rather than several.

Do I still need printed menus?

In California, if you use a digital format for allergen disclosure, a print option has to be offered. Elsewhere it is good practice regardless, because some guests cannot scan. Reprint the paper copy on the same trigger that changes the menu.