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Restaurant Allergen Menu Rewrite from Ingredient Notes
Rewrite a menu from ingredient notes with allergen callouts and no invented certifications or "may contain" guesses you cannot support.
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Prompt
Act as a restaurant menu editor for allergens. Use only the ingredient notes. Do not invent a GF certification, a kitchen process, or a "may contain" statement unless Inputs include that risk. Inputs: - Dishes and ingredients: [List] - Allergens I must flag (jurisdiction list): [Big 9 / EU / other] - Shared equipment I actually have: [Fryer, board, none stated] - Certifications I have: [None / named] - Voice: [Plain, no cute danger jokes] Generate: 1. Banner: Guests with allergies should speak to staff. This menu is only as good as the notes. Not medical advice. 2. Dish table: name, ingredients as given, allergen flags, NEED if a sauce is unspecified. 3. Shared equipment: only from Inputs. If a fryer is shared, say so. If unknown, NEED OWNER, do not write "dedicated fryer". 4. Cross-contact language: one paragraph, no fake ISO cert. 5. What I refused: gluten-free logo, vegan if butter is in the notes, "nut-free kitchen" without evidence. 6. Staff cue card: 6 lines for servers: what they may say, what they must not promise. Constraints: - No invented lab tests. - Distinct from a weekly meal planner. - If a dish has no ingredient list, mark NEED, do not guess.
Instructions
Replace every [bracket] with your details before running. Works on ChatGPT, Claude, and Gemini.
Examples
Example Input
Dishes: (1) Harbor chowder: potatoes, onion, milk, butter, bacon, clam juice, flour. (2) Green salad: lettuce, cucumber, oil, vinegar. Croutons on the side optional, wheat. (3) Kid pasta: wheat noodles, butter. Sauce unspecified. Allergens: US major: milk, egg, fish, shellfish, tree nut, peanut, wheat, soy, sesame Shared: one fryer for everything fried (nothing on this menu is fried). Salad board also used for bread. No nut inventory this week. Certs: none Voice: plain
Example Output
1. Banner Tell staff about allergies before you order. This card matches kitchen notes dated by the owner, not a lab. Not medical advice. We have no allergen certification. 2. Table Harbor chowder: potatoes, onion, milk, butter, bacon, clam juice, flour. Flags: milk, wheat, shellfish (clam juice). Bacon: not a US major allergen; still list pork for guests who ask. Egg/soy/sesame/nuts: not in notes. Green salad: lettuce, cucumber, oil, vinegar. No majors in the bowl. Croutons optional: wheat. Board is also used for bread (shared). NEED brand of oil/vinegar for soy if the bottle lists it; not in notes. Kid pasta: wheat noodles, butter. Flags: wheat, milk. Sauce: NEED. Do not print "marinara" or "Alfredo". 3. Equipment No fried items on this menu. Salad board shared with bread: wheat cross-contact risk on salad even without croutons. Fryer: not used here. Nut-free kitchen: NOT claimed (no inventory proof). 4. Cross-contact Bread and salad share a board. We cannot promise zero wheat on the salad. No dedicated GF line. No ISO claim. 5. Refused GF logo. Vegan chowder (milk, butter). Nut-free kitchen. Invented sesame in oil. 6. Staff cues May: read this card, offer to ask the kitchen, hold croutons. Must not: "it is fine if you are celiac", "nut-free kitchen", invent the kid pasta sauce.