Quick answer
Allergen matrix built for bars: Bars rotate taps, adjust cocktail batches, manage happy hour rules, and need clear drink descriptions that help guests choose quickly.
What this template helps you do
This allergen matrix helps bars keep recipe review, cross-contact notes, and guest-facing tags aligned. Bars rotate taps, adjust cocktail batches, manage happy hour rules, and need clear drink descriptions that help guests choose quickly.
Best use case
Use it whenever recipes, suppliers, prep methods, or specials change. Use the QR menu to update rotating taps, feature cocktails, clarify happy hour windows, and add ABV or flavor notes without reprinting.
Bars allergen matrix example
| Menu item | Contains | May contain | Cross-contact risk | Menu tag action |
|---|---|---|---|---|
| Whiskey sour | Egg | Citrus | Shared shaker | Add egg white note |
| Peanut old fashioned | Peanuts | Tree nuts | Shared bar tools | Flag nut allergen |
| Loaded fries | Milk, gluten | Soy | Shared fryer | Avoid gluten-free claim |
| Charcuterie board | Milk, tree nuts | Gluten | Shared board prep | Add allergen list |
| Mocktail spritz | None in recipe | Sulfites | Shared garnish | Review note |
Bars allergen review checklist
How to build the matrix
List active menu items
Include core items, specials, modifiers, and limited-time offers.
Review components
Check base ingredients, sauces, toppings, prep surfaces, and shared tools.
Validate with staff
Confirm real prep behavior with the team that makes and serves the item.
Publish reviewed tags
Update the QR menu only after the allergen notes have been checked.
Use careful guest-facing language
For bars, clear allergen notes are useful only when they match real prep behavior. Shared equipment should be communicated carefully.
How this connects to your QR menu
Use the QR menu to update rotating taps, feature cocktails, clarify happy hour windows, and add ABV or flavor notes without reprinting. FlipMenu can display reviewed tags and descriptions, but the restaurant remains responsible for ingredient review and staff training.
Use the worksheet first, then publish the guest-facing result only after the manager review is complete. That keeps the digital menu useful without turning it into an unapproved operations notebook.