Assign allergens to items

Allergens are marked on the item itself, in the side column of its edit screen. It is a short task per dish, and it is the part of a menu that must be right rather than fast.

Assign them

1. Open the item from All items.
2. Find the Allergens panel in the side column.
3. Tick every allergen the dish contains.
4. Select Update.

Each allergen is shown with its icon, so the panel reads the same way the public menu does.

What gets saved

The selection is stored on the item and applied to all of its translations. You tag a dish once and every language declares the same allergens — which is the only defensible behavior for information a guest may rely on.

Tag by recipe, not by name

The dish name tells you very little. Work from the recipe:

• the base and the stock;
• the thickening agent;
• the fat used for frying, and what else is fried in it;
• the sauce, the garnish, the dressing;
• the bread, the crumb, the batter;
• what is added at the pass.

Sauces, stocks and fryers are where allergens are most often missed. A dish that is naturally gluten-free but fried in shared oil is not gluten-free.

Traces and shared equipment

Fenómenus has one mark per allergen. There is no separate "may contain" state.

Decide a house policy and apply it consistently:

• Conservative — tag the allergen whenever cross-contact is realistic. Fewer dishes survive a filter, and no guest is misled.
• Declared separately — tag only what is in the recipe, and state the shared-equipment risk in the disclaimer wording your menu carries.

Whichever you choose, write it down and make sure every person who tags dishes follows the same rule.

There is no bulk allergen editor

Allergens are not part of the paste-in bulk table and not part of the Excel export. This is deliberate: allergen data applied in bulk without review is exactly the failure mode that matters.

For a large menu, the practical approach is:

1. Import titles and prices in bulk.
2. Work through the items one section at a time, tagging allergens with the recipes in front of you.
3. Have a second person verify the section before it is published.

Dishes with options

If a dish can be prepared without an allergen on request, tag the allergen it contains as served, and describe the option in the item's description. The à la carte menu also has an Options list for variations, and a NOT suitable for list for restrictions that are not allergens.

After tagging a section

1. Filter All items by that category and open each item to confirm the panel was saved.
2. Open the public menu signed out and check the icons on each dish.
3. Filter by a common allergen and confirm the result is plausible — an empty menu usually means over-tagging, a full menu means under-tagging.
4. Regenerate any PDF that prints allergens.