Allergen Disclosure for Dining Experiences Act Knowledge Hub
Proven frameworks and day-to-day practices for identifying allergens, maintaining accurate records, and ensuring clear communication across teams and customer touchpoints.
Key Takeaways: The ADDE Act (SB-68) applies to restaurant brands operating 20 or more US locations under the same name, with at least one site in California, serving a substantially similar menu. Coverage is based on the total US location count, not just California...
How to List Allergens on a Menu Allergen disclosure on restaurant menus is becoming a regulatory requirement, not just a best practice. In California, the ADDE Act (SB-68) requires chains with 20 or more US locations to identify the nine major allergens on menus by...
Key Takeaways: US restaurant compliance is built from layers. Federal guidance, state adoption, and local enforcement, and they don't always align Federal rules cover allergen definitions (FALCPA/FASTER Act), menu labeling for chains with 20+ locations, and supply...
Allergen risk and food safety risk often show up in the same places – the same prep surfaces, the same equipment, the same service flow. But they are not the same problem, and they are not controlled in the same way.
Running allergen management across a single restaurant is manageable-you control the kitchen, you know your suppliers, your team works in one place. Add a second location, then a third, and the problem changes shape. Each new site introduces new staff, new suppliers, new menus, and new opportunities for allergen data to drift out of sync.
Key Takeaways: Restaurant compliance covers food safety, allergen management, menu labeling, staff training, permits, and inspection readiness. For multi-unit operators, the challenge is not knowing what to do. It is doing it consistently across every location....
If you run a restaurant, allergen risk is not always caused by one dramatic mistake. More often, it comes from small, ordinary breakdowns. A knife is reused during a rush. Gloves are changed, but the apron is not. A fryer that “should be fine” is shared between items....
Restaurant allergen compliance sounds straightforward - until you try to make it work in a live operation. On the surface, it can seem like a menu problem. A guest asks whether a dish contains sesame, milk, or peanuts, and the restaurant provides an answer. But...
Third-party apps deliver your food — but you’re responsible for the allergen information Whether you are coordinating high-volume US delivery via DoorDash, Uber Eats, or Grubhub, the responsibility for providing accurate allergen information...
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