Allergen Disclosure for Dining Experiences Act Knowledge Hub

Category: ADDE Act & Allergen Disclosures

Updates and guidance on the ADDE Act and allergen disclosure legislation.

  • Christmas in U.S. Restaurants: Are Your Operations Allergy-Safe?

    Christmas in U.S. Restaurants: Are Your Operations Allergy-Safe?

    Christmas in U.S. Restaurants: Are Your Operations Allergy-Safe?

    Serve a Safe, Stress-Free Christmas for Foodservice – Keep Guests Happy and Sales High

    Did you know that around 83% of U.S. adults plan to celebrate Christmas this year?

    That makes Christmas a high‑demand period for festive meals — a prime opportunity for restaurants and caterers to offer holiday menus, bundles or take‑out options that meet diners’ needs while maintaining allergen safety.

    Christmas Dining Demand: Are You Operationally Ready?

    More people are choosing to celebrate Christmas dinner outside the home.

    Recent research shows that 64% of diners plan to order at least one holiday item from a restaurant — and 37% may order their entire festive meal! This highlights a growing consumer preference for restaurant-prepared Christmas dining.

    While good news for business, the holiday rush brings operational pressures with higher footfall, seasonal menus, specials, and large catering orders all increase the likelihood of allergen cross-contact, disrupted food supplies, and potential errors.

    On top of this, restaurants often hire new or seasonal staff, who need to be trained on allergen workflows. Combined with staff absences from flu season and planned Christmas leave, this period puts extra pressure on already stretched resources.

    By planning ahead, operators can still deliver exceptional festive dining experiences that keep guests safe, build trust, and maximize revenue — ensuring a smooth and successful Christmas service for all.

    As holiday demand rises, run a refresher training on allergen awareness and ensure your team ask all guests about allergies — at booking or on arrival — to meet their needs safely.

    Allergens on Seasonal & Christmas Menus

    While festive menus differ by venue, they usually feature a mix of mains, sides, sauces, and classic desserts. “Traditional” Christmas dishes often contain several allergens.

    The table below outlines a typical Christmas lunch and highlights the most common allergens found in these dishes.

    Course Dish Likely Allergens – Ingredient Source
    Main Courses Glazed Ham Soy – soy sauce or teriyaki glaze, Wheat – thickener in glaze, Milk – optional butter in glaze
    Roast Turkey & Gravy Wheat – flour or thickener in gravy, Milk – butter or cream, Soy, Celery – stock or stock cube
    Sides Brussels Sprouts with Gravy Milk – butter or cream in sauce, Wheat – flour in gravy, Soy – soy sauce or seasoning if used
    Green Bean Casserole Milk – cream or soup base, Soy – soy sauce, Wheat – flour in sauce or fried onions
    Mashed Potatoes Milk – milk, cream, or butter
    Stuffing / Dressing Wheat – bread, Eggs – binding, Milk – milk or butter, Tree Nuts – added nuts
    Sesame Seed Bread Rolls Wheat – flour, Sesame – seeds, Milk – milk or butter, Eggs – egg wash or dough
    Desserts Apple Pie Wheat – pastry, Milk – butter in pastry, Eggs – egg wash
    Christmas Pudding / Fruitcake Eggs – binding, Milk – milk or butter, Tree Nuts – mixed nuts, Wheat – flour
    Gingerbread Wheat – flour, Eggs – binding, Milk – milk or butter, Tree Nuts – nuts in dough or topping
    Drinks Eggnog Milk – milk or cream, Eggs – egg base, Tree Nuts – almond or nut liqueurs

    Disclaimer: This table is provided as a guide to give foodservice staff examples of where allergens can be found in typical dishes and should not be relied upon as a comprehensive allergen statement. Always use a digital recipe and menu management (RMM) system to verify allergen information and check every recipe thoroughly to ensure accuracy and compliance with legal requirements.

    Planning for a Safe, Successful Christmas Service

    To make the most of the holiday demand while keeping guests safe and operations smooth, consider the following –

    Action Details & Benefits
    Get Feedback & Monitor Incidents Track orders, customer feedback, and any allergen‑related issues to improve future services.
    Create Holiday Meal Bundles Offer complete festive meals (main + sides + dessert) for pickup or delivery, with allergens clearly labelled.
    Encourage Pre‑Orders Reduce last‑minute rush, manage ingredient stock, and prevent waste.
    Develop Inclusive Menus Provide clear allergen information and menu options for all guests. Use digital tools to filter by allergens and understand which dishes can be modified safely.
    Manage Christmas Parties & Events Seasonal parties and corporate events often involve buffet-style service, shared platters, or high-volume catering. Reduce allergen risk by clearly labeling dishes, keeping separate serving utensils, and briefing staff on cross-contact prevention. Consider pre-packaged or portion-controlled options for safer handling.
    Plan Staffing & Logistics Allocate staff and resources to meet expected holiday demand efficiently, especially for take‑out and delivery orders.
    Minimize Cross-Contact Identify where cross-contact is likely and separate workstations and utensils where possible. Implement strict cleaning routines, and clearly communicate the risk to guests when it cannot be fully eliminated.
    Train Staff Before Peak Season Ensure awareness of allergen risks and safe handling when seasonal dishes or specials are introduced.
    Use RMM (recipe and menu management) Systems Keep recipe, ingredient, and allergen data linked and up to date across menus to reduce errors.

    These actions helps ensure allergen risks are managed effectively across all festive dishes.

    By aligning festive menu planning with allergen safety, operators can meet holiday demand, protect guests, and build loyalty — turning Christmas into a season of revenue and trust.

    Happy Holidays!

    Prepare Your Christmas Strategy Today

    Download templates, allergen‑management tools, and holiday planning resources to deliver safe, compliant festive menus at scale.

    Talk to an Expert Download Resources

    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).

  • Thanksgiving Foodservice Success: Trends, Menus & Allergen Safety

    Thanksgiving Foodservice Success: Trends, Menus & Allergen Safety

    Thanksgiving Foodservice Success: Trends, Menus & Allergen Safety

    Serve a Safe, Stress-Free Thanksgiving for Foodservice: Keep Guests Happy and Sales High

    Did you know that 91% of Americans celebrate Thanksgiving?

    For foodservice operators, this presents a prime opportunity to cater to families looking for convenience, quality, and festive meals. Use Thanksgiving as a strategic moment. Special holiday menus, catering, or takeaway packages can boost revenue while meeting growing consumer demand for convenience and quality.

    Foodservice teams should be trained to manage guest allergens, especially if new menu items are being added

    Classic Thanksgiving Menu: What to Expect in Restaurants

    Top dishes remain traditional favorites: roasted turkey, mashed potatoes, stuffing, green bean casserole, pumpkin pie, and pecan pie. Main courses typically include turkey (87%) and ham (39%), while popular sides include stuffing (68%), mashed potatoes (60%), mac & cheese (42%), sweet potatoes (42%), green beans (41%), and cranberry sauce (39%).

    Most people drive to Thanksgiving celebrations (89%!) making takeaway and delivery options very appealing to hungry travellers. Offering special menus, holiday packages, or a la carte sides helps operators respond to this demand.

    Allergen Risks to Watch for on a Thanksgiving Menu

    While allergens must be carefully managed year-round, holidays like Thanksgiving can present additional risks for foodservice operators, especially when introducing new menu items or modifying traditional recipes — making it essential to know which allergens to monitor.

    The table below shows some common allergens to look out for on a Thanksgiving dinner –
    Thanksgiving Dish Likely Allergens
    Roast Turkey & Gravy Wheat (gravy), Milk (butter, cream), Soy (bouillon)
    Stuffing / Dressing Wheat (bread), Eggs, Milk, Tree Nuts (if added)
    Mashed Potatoes Milk, Butter
    Green Bean Casserole Milk (cream soup), Soy (soy-based soup), Wheat (breadcrumbs)
    Pumpkin Pie or Pecan Pie Eggs, Milk, Tree Nuts (pecans), Wheat (crust)
    Sweet Potato Casserole Milk (butter/cream), Nuts (pecans/walnuts)

    Automating allergen mismatch checks between ingredient data and menu recipes ensures accuracy, especially when holiday recipes may vary or specials are added. This protects both operators and guests.

    Planning for Thanksgiving Food Service Success

    Effective planning can help operators meet demand, protect guests, and make the most of the holiday period. Here are some suggestions for a successful Thanksgiving service –

    Action Details / Benefits
    Create a Holiday Menu Bundle Offer a Thanksgiving “family feast” for pickup or delivery — combining turkey, sides, and dessert. Ensure allergens are clearly listed and users can search for foods that meet their requirements.
    Promote Early Ordering Encourage customers to pre-order to reduce last-minute pressure and minimize food waste.
    Offer Allergen-Friendly Options Provide gluten-free stuffing, nut-free desserts, or dairy-free mashed potatoes to serve more guests safely.
    Use Data for Demand Forecasting Analyze past Thanksgiving sales to optimize staffing, procurement, and inventory.
    Train Staff Ensure servers and kitchen teams are aware of allergens — holiday stress is high, but allergen awareness must remain firm.
    Highlight Festive Specials & Promotions Use social media, newsletters, or in-store signage to showcase limited-time Thanksgiving dishes and bundles, driving early orders.
    Streamline Pickup & Delivery Logistics Implement clear time slots, packaging, and labeling to ensure meals arrive fresh and on time.
    Cross-Sell or Upsell Holiday Items Encourage add-ons such as desserts, drinks, or appetizers with holiday bundles to increase average order value.
    Monitor Ingredient Availability Secure key ingredients in advance and identify substitutes in case of shortages.
    Leverage Digital Menu & Food Data Systems Ensure menus, nutrition info, and allergens are accurate across all channels, including online ordering platforms.
    Plan Staffing Carefully Consider temporary staff or adjusted shifts to manage high volume efficiently, especially for delivery, pickup, and catering orders.
    Collect Feedback & Measure Performance Track sales trends, customer feedback, and allergen incidents to refine next year’s holiday strategy.

    By understanding trends, menu preferences, and allergen risks, operators can maximise revenue, ensure guest safety, and deliver a memorable Thanksgiving experience.

    Have a great Thanksgiving!

    Set Your Thanksgiving Strategy Today

    Get tools, menu templates, and allergen-management frameworks designed for Thanksgiving volume. Be ready to delight guests — and protect them.

    Talk to an Expert Download Holiday Planning Resources
  • Managing Allergens Across Multi-Location Restaurants in the US

    Managing Allergens Across Multi-Location Restaurants in the US

    Managing Allergens Across Multi-Location Restaurants in California

    Learn how to Keep Your Restaurant Chain Safe, Compliant, and Audit-Ready

    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. On top of this, supply chains can differ between locations, affecting how allergens are tracked and managed.

    With the right systems in place, effective allergen governance keeps your guests safe and gives you confidence in meeting all legal requirements under the Allergen Disclosure for Dining Experiences (ADDE) Act, also known as SB-68.

    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.

    What Does Allergen Trcaking Look Like

    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 vendor/broadliner data.
    • Validate New Menu Items
      Conduct allergen checks for every new dish or seasonal special. Cross-reference digital recipe management tools, vendor/broadliner 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 vendor/broadliner feeds, recipe management systems, and POS menus to update allergen data in real-time, ensuring consistency and reducing manual workload.

    By following these steps, multi-location restaurants can confidently manage allergens across every site, ensuring guest safety, operational consistency, and compliance with the ADDE Act.

    Simplify Chain-Wide Allergen Management

    Digital allergen management systems help operators update menus across all locations in real-time, ensuring compliance, consistency, and guest safety.

    Talk to an Expert Access Resources

    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).

  • How Allergen Management Strengthens Customer Trust

    How Allergen Management Strengthens Customer Trust

    How Allergen Management Strengthens Customer Trust

    How Can Allergen Management Build Loyalty?

    If you run a restaurant chain or manage multiple locations, you’ve probably felt the pain when allergen data gets out of sync — different menus, outdated ingredient info, or inconsistent staff practices. That’s not just a small operational headache.

    In the U.S. alone, around 33 million people live with food allergies, including millions of children and adults who regularly dine out. According to the Food Allergy Research & Education (FARE), more than 200,000 Americans require emergency care each year due to allergic reactions triggered by food.

    With new regulation under the ADDE Act (SB‑68), operators with 20 or more U.S. locations must clearly disclose major allergens on their menus. That makes allergen transparency not just a safety or compliance issue — it becomes a powerful way to build customer confidence, avoid risk, and run smoother operations across the board.

    Operational Strategies to Build Trust

    Here’s a set of practical actions that help you stay compliant — and turn compliance into a business differentiator. The table below summarises them so you can quickly spot what to focus on and understand the value for both operations and customer trust.

    Strategy Implementation Customer & Business Benefit
    Digital allergen tracking Use a centralised food‑data system to track allergens in recipes, menus and ingredient batches in real time. Ensures allergen info is accurate and consistent across all locations and customer touchpoints — reducing risk and building trust.
    Automated supplier updates Link supplier feeds to menu systems so any ingredient or formulation change updates allergen data automatically. Reduces human error, keeps menus up to date, and protects against liability if suppliers change recipes.
    Audit‑ready validation & logs Automate validation checks and maintain logs so you can demonstrate compliance easily during internal or regulatory audits. Improves operational accountability, reduces audit risk, and shows proactive food‑safety governance to customers and regulators.
    Staff training & SOPs Train front‑ and back-of-house teams on allergens, cross‑contact prevention, and customer communication. Maintain standard operating procedures (SOPs) for allergen handling. Minimises mistakes during busy shifts, ensures consistency, and gives customers confidence in staff knowledge and safety standards.
    Visible customer communication Display allergen information via digital menus, printed menus or notices, and ensure staff can answer allergy queries reliably. Improves accessibility for all guests — builds loyalty from allergy‑conscious diners and their families, and strengthens brand reputation for care and transparency.

    Practical Examples from Operators

    Below are scenarios drawn from real‑world restaurant operations.

    They show how strong allergen management can enhance guest confidence, streamline operations, and reduce risk –

    Scenario Compliance Action Trust / Outcome
    Franchise chain updates allergen info across 50 locations Real‑time supplier feeds push allergen updates to all digital menus automatically Guests always see accurate allergen info — fewer allergy‑related questions, fewer mistakes, less risk of allergy incidents.
    Fast‑casual burger chain adds sesame and nut alerts Allergen icons added to digital & printed menus; kitchen staff trained on cross‑contact prevention Customers can make informed choices — demonstrates the brand’s safety‑first commitment, attracting families and allergy‑conscious diners.
    Café implements recipe‑to‑POS allergen integration Allergen data from ingredient database flows automatically to POS and menu boards Consistency across menu, ordering and kitchen — reduces order errors and ensures transparency across channels.
    Bakery chain offers printed allergen binder for guests on request Detailed allergen charts available for guests who ask — even if they don’t use digital menus Improves accessibility and customer trust — especially for guests without smartphones or with accessibility needs.
    Treat allergen management as part of your core operations — integrating data systems, updating supplier feeds, training staff and giving clear allergen info to customers turns what many see as “extra work” into a strong trust and safety signal.

    For operators, proactive allergen management isn’t just regulation — it’s a differentiator.

    When your allergen data is accurate and visible, you give guests the confidence to dine with you. That helps build loyalty, word-of-mouth referrals, and repeat business.

    By centralizing allergen data, automating supplier updates, training staff, and making allergen information visible you build trust, reduce risk, and make operations more efficient — turning compliance into a competitive advantage.

    Transform compliance into customer confidence

    Leverage Nutritics’ connected systems to track allergens, integrate supplier data, and ensure real‑time, audit‑ready communication with guests.

    Talk to an expert Access resources Read the legislation
  • Sesame as One of 9 Major Allergens: How California Operators Can Update Allergen Protocols

    Sesame as One of 9 Major Allergens: How California Operators Can Update Allergen Protocols

    Sesame as One of 9 Major Allergens: How California Operators Can Update Allergen Protocols

    Sesame Joins the Top 9 Allergens — What U.S. Operators Need to Know

    The California Allergen Disclosure Law (SB-68, ADDE Act) now includes sesame as the ninth major allergen. Research indicates that sesame allergies affect approximately 0.23–0.49% of U.S. children and adults, with a risk of anaphylaxis (PMC article).

    Sesame Added under the FASTER Act (2023)

    At the federal level, the FASTER Act (2021) recognized sesame as the ninth major allergen since 2023. This aligns California’s SB-68 with federal law, ensuring consistent allergen disclosure across packaged foods and restaurant menus nationwide. Chains must now track sesame in all ingredients, recipes, and menu items.

    Where Sesame Can Appear

    Sesame can be obvious when used as a topping such as sesame seeds on burger buns, or hidden in ingredients, such as tahini, oils, or spice blends. Tracking sesame accurately is critical across menus, recipes, and vendor ingredients to ensure safe dining experiences.

    Written allergen disclosures, including sesame, prevents accidental exposure for allergic guests and supports compliance during inspections. While digital food data management and allergen disclosure systems can streamline allergens from vendor to customer, it’s important to understand where sesame is usually found for a final sense-checking of disclosures and as an extra layer of safety to your business.

    Common sesame sources, menu items, and operational considerations are shown in the table below:

    Ingredient / Source Common Menu Items Operational Note
    Sesame seeds Burger buns, bagels, flatbreads, sushi rolls Visible allergen; track and display clearly
    Tahini / sesame paste Hummus, sauces, dressings Hidden; verify via vendor ingredient tracking
    Sesame oil Marinades, stir-fries, dressings Ensure all recipe updates include this ingredient
    Sesame flour / ground sesame Baked goods, cookies, cakes Cross-check recipes with vendor data for hidden sesame
    Sesame in spice blends Dukkah, rubs, sauces Validate ingredient list from vendor
    Hidden derivatives Processed sauces, dressings, bakery mixes Use automated ingredient tracking to ensure disclosure
    Tip: Consider adding sesame as a visual topping on any menu item that contains sesame to help customers identify allergens and reduce risk.

    What Operators Should Do

    Operators should audit all recipes and vendor feeds to ensure sesame is accurately tracked and declared. SB-68 requires restaurant chains with 20+ U.S. locations to publicly disclose allergens on menus by July 1, 2026, including a written format available upon request. Compliance is overseen by the California Department of Public Health (CDPH).

    Get Ready for SB-68 Compliance

    Use Nutritics’ food data system to track vendors, recipes, and menu allergens efficiently and confidently.

    Talk to an expert Access resources Read SB-68

  • Turn Allergen Data into Winning Bids: How ADDE Compliance Gives Caterers a Competitive Edge

    Turn Allergen Data into Winning Bids: How ADDE Compliance Gives Caterers a Competitive Edge

    Boost Your Contract-Catering Success with Verified Allergen Data

    California public-sector contracts — from school meal programs to healthcare facilities — prioritize food safety, nutritional transparency, and data verification. Under the Allergen Disclosure for Dining Experiences (ADDE) Act, contractors that can demonstrate structured allergen data control gain measurable advantages in RFP evaluation.

    How ADDE Compliance Impacts Bid Scoring

    Most public-sector bids use weighted evaluation frameworks rewarding safety, traceability, and documentation. Operators with early ADDE systems can capture higher technical scores across multiple categories.

    Evaluation Category Compliance Evidence Impact on Bid Score
    Food Safety Management Documented allergen disclosure workflows and automated update logs showing regulatory alignment. Demonstrates proactive safety systems — often worth up to 15% of total technical score.
    Traceability & Record-Keeping Digital trail connecting supplier data → recipes → menus → guest communication. Supports audit readiness and reduces perceived operational risk, improving evaluator confidence.
    Sustainability & Transparency Evidence of verified supplier declarations and allergen origin tracking. Earns credit in “responsible sourcing” or “ethical procurement” sections of public RFPs.
    Training & Compliance Culture Proof of ongoing allergen training logs, sign-offs, and micro-learning schedules. Demonstrates compliance as part of organizational culture, not a one-off policy.
    Innovation & Technology Use of integrated digital menu management tools for allergen and ingredient visibility. Positions the bidder as technologically advanced, earning “value-add” scoring bonuses.
    Procurement insight: In California’s public catering market, ADDE compliance provides quantifiable advantages — both in regulatory assurance and in RFP evaluation points. Early adopters will be benchmarked as “low-risk vendors” during bid review.

    Strengthening Your RFP Narrative with Compliance Data

    Beyond scoring, ADDE compliance provides tangible proof points that enhance bid credibility. Include the following data elements in your proposals:

    • System screenshots
      Showing digital allergen data control and change tracking.
    • Training summaries
      Demonstrating ongoing allergen awareness and audit preparedness.
    • Supplier verification logs
      To prove due diligence in data collection and maintenance.
    • Sample menu reports
      Highlighting clear allergen disclosures compliant with the ADDE Act.

    By systematically documenting allergen data and integrating ADDE compliance into your proposals, your organization not only meets regulatory expectations but also positions itself as a trusted, low-risk partner — turning compliance into a strategic advantage for every public-sector or contract-catering bid.

    Leverage Compliance in Your Next RFP

    Show regulators and contracting authorities that your allergen disclosure systems meet — and exceed — California’s ADDE Act standards. Turn compliance into a tangible scoring advantage.

    Talk to an expert Explore ADDE resources Read the legislation

    Context: The Allergen Disclosure for Dining Experiences (ADDE) Act applies to restaurant chains and contract caterers with 20 or more U.S. locations. It mandates accurate allergen data disclosure by July 1, 2026 under the oversight of the California Department of Public Health (CDPH).

  • Are You Ready for SB-68 Inspections? A Foodservice Operator’s Guide to Audit Success

    Are You Ready for SB-68 Inspections? A Foodservice Operator’s Guide to Audit Success

    Do You Have the Evidence to Pass an ADDE Audit?

    Compliance with the Allergen Disclosure for Dining Experiences (ADDE) Act will be verified during regular health inspections conducted by local health agencies under the California Retail Food Code. Inspectors will evaluate whether allergen information is accurate, visible, and supported by records that demonstrate a defensible audit trail.

    For large, multi-site operators, inspection readiness is not just about knowing your allergens — it’s about proving how your system ensures that accuracy every day.

    True compliance means being able to demonstrate a verifiable chain of information from vendor/broadliner → recipe → menu → customer disclosure.

    How inspectors will verify compliance

    Health officers will typically use two complementary methods when assessing allergen disclosure compliance:

    • Visual verification of disclosure
       Inspectors will confirm that allergen information is clearly available on printed menus, digital menus, or alternate written materials upon request.
    • Documentation review
       If there’s any doubt, inspectors may request supporting evidence — such as vendor/broadliner allergen statements, training records, or internal change logs — to verify due diligence.
    Insight: Inspectors are not only looking for compliance on the day — they’re evaluating whether your process can maintain accuracy over time.

    Self-audit checklist: are you inspection-ready?

    Use the checklist below to identify potential gaps in your allergen documentation, training, or data accuracy before your next inspection.

    Inspection Question Compliance Focus Area Status (Yes / No / NA)
    Have all menu items been reviewed for the nine major allergens? Allergen Identification
    Is vendor allergen data verified and updated whenever formulations change? Ingredient Management
    Are allergen change logs and version histories stored centrally and accessible to managers? Recordkeeping & Traceability
    Are written allergen menus available on request, and do they match your digital disclosures? Accessibility & Consistency
    Do staff understand how to escalate guest allergen questions to a trained manager? Training & Communication
    Can you show proof of training completion and ongoing refresher sessions? Competency Evidence
    Do internal audits confirm allergen accuracy across digital and printed menus? Verification & QA

    Four pillars of allergen audit readiness

    Inspection success depends on proactive documentation and accountability. Ensure these four pillars are in place before enforcement begins:

    • Data integrity: Maintain validated vendor/broadliner allergen data, ingredient specs, and change logs to prove traceability.
    • Training documentation: Store signed records showing all relevant staff have completed allergen training and updates.
    • Policies & SOPs: Keep clear, accessible standard operating procedures for how allergen updates, errors, and customer inquiries are handled.
    • Continuous monitoring: Conduct regular internal spot checks and mock audits to ensure systems remain accurate between inspections.
    Compliance tip: Digital systems that automatically log vendor/broadliner updates and push changes to menus create the strongest defense during inspections — proof that compliance is continuous, not reactive.

    Context: The Allergen Disclosure for Dining Experiences (ADDE) Act requires restaurant chains with 20 or more U.S. locations to provide accurate written allergen disclosures on menus by July 1, 2026. Enforcement will be managed by local health departments under the California Department of Public Health (CDPH).

    Be inspection-ready before July 2026

    Access Nutritics’ SB-68 checklists and connected data tools to build a transparent, auditable allergen management process — and pass inspections with confidence.

    Talk to an expert Access resources Read the legislation
  • Win More Contracts with Allergen Management

    Win More Contracts with Allergen Management

    Win More Contracts with Allergen Management

    Learn Why Winning Contracts Starts with Allergen Confidence

    The guest experience, and how you manage allergens, has a direct impact on your revenue. 6 in every 10 full-service customers say their dining experience is more important than the price of the meal.

    How can you make sure your allergen management system is winning you business?

    Well, according to the restaurant industry, 76% of operators say technology gives them a competitive edge.

    With the Allergen Disclosure for Dining Experience (ADDE) Act (also known as Senate Bill 68) now in law in California, chains with 20+ U.S. locations have to maintain accurate allergen records and display allergens on menus by July 2026.

    Digital allergen management is now essential to protect guests, retain contracts, and win new business.

    Why Allergen Management Wins Contracts

    Clear, accurate allergen records are now a key factor in winning foodservice contracts. Incomplete or inconsistent documentation can cause operators to lose opportunities, while well-organised digital records show professionalism, protect customers, and build trust with contracting bodies — helping your brand expand confidently in regulated markets.

    A contract reviewer is the person or team checking your bid submission. They don’t just accept your documents at face value — they look for clear, traceable, and verifiable allergen management evidence.

    What Reviewers Want to See

    To win contracts, you need clear, easy-to-check records showing your allergen management is safe and reliable.

    The table below shows the main documents reviewers look for and why they matter.

    Evidence Type What Evaluators Look For Example Document / Record
    Supplier Specifications Allergen declarations, cross-contact statements, change notifications. Signed PDFs, supplier change notices, allergen matrices.
    Recipe & Ingredient Data Ingredients linked to suppliers; allergen sources traceable. Recipe exports with allergen mapping.
    Menu Documentation Menus match the most up-to-date allergen info. Archived menus, digital screenshots with timestamps.
    Audit Trail / Version Logs Logged edits, who made them, when, and what changed. CSV or PDF export showing version history.
    Training Records Staff trained in allergen safety, including refreshers. Training logs, attendance sheets, LMS exports.
    Operational SOPs Rules for substitutions, cross-contact prevention, guest communication. Written SOPs, approval templates, kitchen checklists.

    Keeping these records digitally ensures they are accurate, linked, and easy to find for all your sites — protecting both guests and business opportunities.

    Version Control: Why Digital Records Matter

    Digital systems track all changes and prove compliance. Key principles:

    Principle How to Implement Risk if Ignored
    Immutable History Record edits with user, date/time, and version ID; never overwrite past records. Spreadsheets may not show the history of changes.
    Point-in-Time Proof Archive menus every time changes are published. No record of what was live on a specific date.
    Linked Evidence Connect menus, recipes, and supplier specs for traceability. Detached screenshots cannot prove links.
    Substitution Governance Log ingredient swaps and approvals; republish menus. Untracked changes create gaps in compliance.
    Training Recency Keep staff training and refresher records up to date. Old logs fail to show current competence.

    Maintaining a digital, linked trail is the only realistic way to run a safe, functional foodservice operation while retaining and winning contracts.

    Operators who maintain clear, linked, and verifiable allergen records gain a competitive edge — securing contracts, protecting customers, and supporting brand credibility and expansion.

    Make Your Compliance Evidence Reviewer-Ready

    Use integrated tools to bundle supplier specs, recipes, menus, training, and audit logs — ensuring time-stamped, verifiable evidence for inspections or contract bids.

    Talk to an Expert Explore ADDE Resources Read the Legislation

    Context: The ADDE Act (SB‑68) requires restaurant chains with 20 or more U.S. locations to maintain accurate allergen disclosure and record-keeping by July 1, 2026.

  • How to Carry Out Internal Allergen Audits under the ADDE Act

    How to Carry Out Internal Allergen Audits under the ADDE Act

    How to Conduct Internal Allergen Audits under the ADDE Act

    Conducting Internal Allergen Audits Across Multi-Location Restaurants

    An allergen audit is a systematic review of a restaurant’s ingredients, recipes, menus, staff knowledge, and operational practices to ensure allergen information is accurate, up-to-date, and communicated consistently. For multi-location operators, internal audits provide evidence that allergen management systems comply with California’s Allergen Disclosure for Dining Experiences (ADDE) Act requirements (SB-68) and that staff are trained, menus are correct, and cross-contact risks are minimized.

    Audit Framework: Scope, Cadence, and Evidence

    Standardize audits across locations using this framework. Cadence refers to the frequency and scheduling of audits based on risk.

    Audit Area What to Verify Evidence to Capture Common Findings
    Vendor Data All ingredients have current allergen declarations; change notices actioned promptly. Vendor spec PDFs, data feed timestamps, approval logs. Outdated specs, missing cross-contact statements, unlogged reformulations.
    Recipe Integrity Recipes reflect latest ingredients; derivatives map to top allergens. Version-controlled exports, comparison reports. Unlinked sub-recipes, missing allergen roll-ups.
    Menu Publication Printed and digital menus updated; third-party platforms current. Archived PDFs, change tickets referencing recipes, timestamps. Lags between approval and republishing; inconsistencies across channels.
    Training Records All onboarding, refreshers, and role-specific modules completed and current. Digital dashboard export, attendance sheets, quiz results. Missed refreshers, no link to menu updates, turnover gaps.
    FOH (Front of House) Communication Staff can locate allergen data and follow guest escalation scripts. Spot-check forms, secret-shopper notes, pre-shift briefing logs. Verbal guesses, outdated counter cards, missing escalation.
    BOH (Back of House) Cross-Contact Segregation of utensils, labeled storage, cleaning validation, fryer policy compliance. Photos, line checklists, sanitizer logs, fryer sign-offs. Shared utensils without cleaning, unlabeled containers, fryer gaps.
    Incident & CAPA (Corrective and Preventive Actions) Allergen queries/incidents logged; CAPAs completed on time. Incident reports, CAPA tracker with owners, due dates, effectiveness checks. Open CAPAs, repeated issues at same site.

    Digital Food Data Systems for Audit Support

    Modern digital food data management systems allow restaurants to automatically update menus when ingredients change. During internal audits or inspections, these systems ensure staff access the most current allergen information, reducing errors and simplifying verification.

    By linking vendor data, recipes, and menu publishing, operators can instantly confirm compliance, track historical changes, and produce audit-ready reports. This reduces the risk of inconsistencies across locations and supports corrective actions if issues are identified.

    Risk-Based Cadence for Multi-Site Operations

    Audit frequency should align with risk tier, factoring in site volume, menu changes, past incidents, and staff turnover.

    Risk Tier Criteria Audit Frequency Additional Controls
    High High volume, frequent menu changes, recent incidents, high staff turnover. Monthly audit + quarterly regional QA review. Pre-shift allergen checks, weekly menu spot checks.
    Medium Moderate volume/changes; stable team. Bi-monthly audit + semiannual QA review. Monthly refresher micro-modules.
    Low Low change, strong historical performance. Quarterly audit + annual QA review. Randomized corporate spot checks.

    Closing the Loop: Corrective Actions

    • Assign ownership and deadlines: Every finding should have a responsible person and due date.
    • Verify effectiveness: Recheck within 14–30 days; escalate recurring issues.
    • Share learnings: Disseminate anonymized findings and fixes across regions.
    Tip: Use internal allergen audits as a team-building tool to boost staff confidence in their roles and daily operations. Integrate audits with your menu and training systems for streamlined evidence tracking.

    Viewing audits this way reinforces accountability and ensures your team is inspection-ready while maintaining compliance.

    Make Internal Allergen Audits Inspection-Ready

    Standardize audits across all sites, link vendor data, recipes, menus, and training, and generate instant evidence packs for SB-68 compliance.

    Talk to an expert Download resources Read the legislation

    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).

  • How Early ADDE Compliance is a Procurement Advantage

    How Early ADDE Compliance is a Procurement Advantage

    Early Vendor Data Integration: Roadmap to Procurement Compliance

    Early Vendor and Broadliner Data Integration: Build a Competitive Procurement Advantage

    Operators who integrate vendor and broadliner data early gain a strategic advantage. Structured, centralized food data allows restaurants and franchises to reduce errors, accelerate menu updates, and streamline procurement workflows, giving your business a clear edge over competitors.

    What is a Vendor?

    A vendor is a supplier who provides food products, ingredients, or packaging directly to your kitchen or distribution center. Vendors may specialize in fresh, frozen, or packaged goods, and often supply single-category items such as dairy, meat, or bakery products.

    What is a Broadliner?

    A broadliner is a distributor that supplies a wide range of products across multiple categories in one order. Broadliners typically carry dry, frozen, refrigerated, and non-food items, offering operators a one-stop solution for procurement.

    Other Sourcing Channels

    • Direct from local farms or producers
    • Specialty importers for niche or international ingredients
    • Wholesale clubs or cash-and-carry suppliers
    • Foodservice co-operatives and group purchasing organizations (GPOs)

    Advantages of Sharing Food Data with Foodservice Operators

    • Improves Accuracy in Menu and Recipe Management
      Operators can reliably match ingredients with menu items and nutrition data.
    • Speeds Up Procurement Decisions
      Structured data reduces the need for manual checks and calls to vendors.
    • Supports Compliance and Traceability
      Accurate ingredient data enables audits, labeling compliance, and regulatory reporting.
    • Enhances Trust and Relationships
      Operators prefer vendors who provide clear, timely, and standardized information.

    Vendor and Broadliner Integration: Key Initiatives

    Integration Initiative Impact on Operations Advantage
    Automate Product Updates
    Real-time feeds from broadliners ensure menu and inventory data are always current.    		 Reduces manual entry and human error Faster menu updates and fewer discrepancies
    Standardize Ingredient Data
    Harmonized fields across all vendors and broadliners for units, descriptions, and allergen data.    		 Simplifies recipe creation and cost calculation Improves consistency across all locations
    Centralized Data Dashboard
    Aggregate all vendor and broadliner feeds in one platform.    		 Provides instant visibility on inventory, compliance, and pricing Enables informed procurement decisions
    Compliance and Traceability
    Maintain verified records for ingredient origin, allergens, and certifications.    		 Supports audits and regulatory requirements Reduces risk of recalls and fines
    Automate food data checks to ensure data feeds are complete. Run regular allergen mismatch and ingredient verification checks to maintain compliance and protect your guests.

    Roadmap to Early Compliance and Integration

    Phase Timeline Key Actions
    Phase 1: Discovery Q4 2025 Map current vendors, broadliners, and sourcing channels; identify data gaps
    Phase 2: Standardization Q1 2026 Define standard fields, harmonize units, and align ingredient codes
    Phase 3: Integration Q2 2026 Implement APIs or EDI feeds to central platform; automate updates
    Phase 4: Verification Q2–Q3 2026 Validate accuracy, pilot updates in menu and recipe systems
    Phase 5: Continuous Optimization Q3 2026 onwards Monitor vendor performance, refine processes, and maintain compliance
    Early integration of food data changes ADDE act compliance from a reactive process into a strategic advantage. Digital food data management systems often have an API link to broadliners and vendors, so data flows directly.

    Standardized, accurate food data improves decision-making, reduces operational risk, and strengthens operator relationships.

    Start Your Vendor Data Integration Today

    Access tools, templates, and expert guidance to centralize vendor data, integrate broadliner feeds, and build a roadmap for operational and regulatory success.

    Talk to a Data Integration Expert Download Integration Resources Explore Procurement Roadmaps