Allergen-Tagged Menu Cost Per Person
| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Salmon Fillet (fish) | kg | — | ||
| Free-from Pasta (gluten-free) | kg | — | ||
| Cream Sauce Base (dairy) | kg | — | ||
| Garnish + Vegetables | kg | — |
Cost per Portion
€0.00
Total Batch Cost
€0.00
Professional Tips for Accurate Costing
- Maintain a written allergen matrix for every dish — accessible to staff and customers.
- Train all front-of-house and kitchen staff on the EU 14 allergens annually.
- Document cross-contamination risk and the controls in place (separate boards, fryers).
- Update the allergen matrix every time a recipe or supplier changes.
Frequently Asked Questions
The EU regulation that requires every commercial food business to declare all 14 named allergens (gluten, crustaceans, eggs, fish, peanuts, soy, milk, nuts, celery, mustard, sesame, sulphites, lupin, molluscs) on every dish served.
Penalties vary by country but typically include fines (€500–10,000+), public health notices, and in severe cases (causing harm) criminal prosecution and business closure.
App4Chef lets you tag allergens at the ingredient level once — they then flow automatically to every recipe, menu, event and PDF quote that uses that ingredient. One source of truth, zero manual matrices.