Managing Allergens Across Multi-Location Restaurants in California

For restaurant chains, franchises, and multi-location operators in California, allergen management is a year-round compliance and safety priority. Launching new menu items, updating recipes, or introducing seasonal specials can increase risk if allergen data is inconsistent between locations. Effective allergen governance protects guests and ensures legal compliance under SB-68 and the ADDE Act.

Why Centralized Allergen Management Matters

Allergen information must be consistent across corporate, franchise, and digital menus. Discrepancies between locations or between printed and digital menus can lead to compliance violations, operational inefficiencies, and potential customer harm. Centralized management simplifies updates, ensures accurate communication, and reduces operational risk while improving confidence in staff and guest safety.

Example: Multi-Location Menu Allergen Tracking

Menu Item	Ingredients / Components	Potential Allergens
Grilled Chicken Sandwich	Bun, Chicken, Mayo, Lettuce, Tomato	Wheat, Eggs, Soy
Vegan Burrito	Tortilla, Beans, Rice, Vegetables, Guacamole	Wheat, Soy
Caesar Salad	Lettuce, Dressing, Croutons, Parmesan	Eggs, Milk, Wheat, Fish
Almond-Crusted Fish	Fish, Almonds, Egg Wash, Seasoning	Tree Nuts, Eggs, Fish
Spaghetti Bolognese	Pasta, Meat Sauce	Wheat, Eggs, Milk

Steps for Effective Multi-Location Allergen Management

• Centralize Allergen Data
  Maintain a single, up-to-date database of ingredients, derivatives, and allergen information accessible across all locations, including digital and printed menus.
• Standardize Ingredient Names
  Use clear, consistent naming conventions for allergens (e.g., “Milk” instead of “Dairy”) to prevent miscommunication and ensure menus match POS and supplier data.
• Validate New Menu Items
  Conduct allergen checks for every new dish or seasonal special. Cross-reference digital recipe management tools, supplier specifications, and manual oversight to ensure accuracy before launch.
• Staff Training and Role-Specific Guidance
  Train all front-of-house and kitchen staff on allergen handling, cross-contact prevention, and customer communication. Provide refresher courses, location-specific guides, and SOPs to reduce errors during high-volume periods.
• Regular Audits and Monitoring
  Schedule periodic audits at all locations to verify menu accuracy, POS data, and printed materials. Identify discrepancies and implement corrective actions immediately.
• Automate Updates Where Possible
  Integrate supplier feeds, recipe management systems, and POS menus to update allergen data in real-time, ensuring consistency and reducing manual workload.

Context: The Allergen Disclosure for Dining Experiences (ADDE) Act applies to restaurant chains with 20 or more U.S. locations and requires public allergen disclosure by July 1, 2026. Administered by the California Department of Public Health (CDPH).