Menu Disclosure

Menu disclosure is the provision of information to customers about a food or beverage so they can make informed choices. Depending on the jurisdiction and type of foodservice operation, disclosures may include ingredients, priority allergens, nutrition information, calorie counts, raw or undercooked foods, country or region of origin, substitutions, service charges or other required details.

Common types of menu disclosure

• Allergen information: identifies allergens intentionally present in a dish and explains how guests can communicate allergy requirements. Cross-contact risks must also be managed and communicated appropriately.
• Ingredient information: describes key ingredients, preparation methods or substitutions that may affect a customer’s choice.
• Nutrition information: may include calorie counts or other nutrient details where required by law or provided voluntarily.
• Raw or undercooked food advisories: informs customers when certain foods are served raw or undercooked and when a disclosure is required.
• Origin or production claims: identifies claims such as wild-caught, local, organic or sustainably sourced when they are accurate and substantiated.

Examples in restaurant menus

A menu may identify a dish as containing milk, wheat or shellfish, provide calorie information where required, or include an advisory for a raw seafood preparation. The exact wording and placement depend on local requirements and the restaurant’s service model.

Menu disclosure versus allergen matrix

Menu disclosure is the information provided to the customer. An allergen matrix is an internal reference used to identify allergens in menu items and ingredients. The matrix helps staff provide accurate information, but it does not replace the required communication or cross-contact controls.

How to maintain accurate disclosures

Verify recipes and supplier specifications, review every substitution, update menus when ingredients change and train staff to answer questions accurately. Do not make unsupported claims or promise that a dish is free from an allergen unless the operation can verify and control the relevant risks.

Chef’s tip: assign one person to approve menu information and require a review whenever the recipe, supplier or preparation method changes. Menu disclosure should match what the kitchen actually serves.