Quick answer
Allergen matrix built for sushi restaurants: Sushi restaurants manage fish yield, omakase changes, soy and gluten notes, raw-item clarity, and fast updates when premium fish sells out.
What this template helps you do
This allergen matrix helps sushi restaurants keep recipe review, cross-contact notes, and guest-facing tags aligned. Sushi restaurants manage fish yield, omakase changes, soy and gluten notes, raw-item clarity, and fast updates when premium fish sells out.
Best use case
Use it whenever recipes, suppliers, prep methods, or specials change. Use the QR menu to explain fish names, update sold-out specials, add photos for rolls, and show allergen or raw-item notes clearly.
Sushi Restaurants allergen matrix example
| Menu item | Contains | May contain | Cross-contact risk | Menu tag action |
|---|---|---|---|---|
| Dragon roll | Fish, soy, sesame | Gluten | Eel sauce may contain wheat | Add gluten note |
| Tempura roll | Shellfish, gluten, egg | Soy | Shared fryer | Avoid gluten-free claim |
| Miso soup | Soy | Fish | Dashi base | Add fish note |
| Omakase set | Fish, shellfish, soy | Varies daily | Chef choice changes | Use daily allergen prompt |
| Avocado roll | Sesame | Fish | Shared sushi mat | Add cross-contact note |
Sushi Restaurants 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 sushi restaurants, 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 explain fish names, update sold-out specials, add photos for rolls, and show allergen or raw-item notes clearly. 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.