Allergen management,
from kitchen to guest.

Allergen management software helps restaurants track, manage and display allergen information accurately across menus. Instead of relying on spreadsheets or static PDFs, it keeps allergen data current as ingredients, recipes and suppliers change. Good allergen software reduces risk, saves time and helps teams answer allergen questions confidently during service.

The most reliable approach is to manage allergens at ingredient level. When allergen information is attached to ingredients rather than typed against individual dishes, a change can flow through every recipe, variant, add-on and menu item that uses that ingredient. This reduces manual updates and keeps kitchen, front-of-house and guest-facing information aligned.

Spreadsheets and PDFs depend on someone remembering every downstream update. A supplier or recipe change can leave several dish records and guest-facing documents out of date, creating version conflicts at the point when a guest needs a clear answer. Connected allergen software keeps the source data, menu items and published menu in one workflow.

Allergen data should be reviewed and updated whenever an ingredient, supplier, recipe, modifier or preparation method changes. In Harlo, an ingredient update can flow through the recipes and menu items that use it, then publish to the connected live menu.

Ingredient-level allergen tracking means allergens are recorded against the ingredients first, rather than copied onto every dish. Recipes, menu items, variants and add-ons inherit the relevant information from the ingredients they contain, so one update can flow everywhere without extra admin.

Yes. With Harlo, an ingredient update can be reflected in the connected recipes and menu items, then published to the live, guest-facing menu. Guests see the current information rather than a stale PDF or reprinted menu.

UK food businesses must provide allergen information for the food they sell. The exact format and requirements depend on how food is sold and prepared, so operators should follow current Food Standards Agency guidance for their service model. Digital menus can make the operational task of keeping point-of-choice information current much easier, especially when dishes change regularly.

The best system for a small restaurant is straightforward enough to keep current during a busy week: it should not rely on duplicated spreadsheets, should work without specialist training, and should keep the information guests see connected to the ingredients the kitchen uses. Harlo is designed around that practical workflow.

Yes. Harlo's Smart Allergen Merge accounts for sauces, toppings, swaps and add-ons as part of the chosen dish. It resolves the live allergen profile for that version of the order, so guest-facing information reflects what has actually been selected.

Clear, consistent allergen information helps guests make choices with less uncertainty. When the same current information is available on the menu, QR code and other guest-facing channels, guests can understand the dish before ordering instead of relying on a printed guess or repeated clarification.

Costs vary by provider and business size. Harlo is designed to give independent restaurants, small groups and franchise businesses ingredient-level control and live menu publishing without the overhead of an enterprise-only system.

Yes. Shared ingredient and recipe data can be managed centrally across locations, while sites keep the menu, pricing and presentation details that are specific to them. This supports consistent allergen information without asking each venue to recreate the same work.