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Feature · Menu and allergens

Your restaurant menu, with the 14 allergens on every dish

Each dish carries its allergens, its vegetarian and vegan marks, a photo and its name in the languages your guests read. The same menu feeds the waiter's screen, the QR code on the table, your collection page and the stock, so an allergen is written once and read everywhere the dish appears.

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Built by the owner or a manager, on the web or in Slotora's app.

What a dish carries

Allergens and marks

Any of the 14 allergens ticked on the dish, and the vegetarian and vegan marks. A guest reading the menu from the table sees them beside the dish, and so does the waiter taking the order.

Sizes and options

A small and a large, a choice of sides, extra cheese: sizes and option groups with the price change each one makes. A dish is one dish with its variations, not six near-copies to keep in step.

Names, photo, categories

Categories in the order you serve them, a photo where it helps, and the dish name written in up to six languages for guests who would rather read the menu in their own.

When it is served

The days and hours each dish is offered: the breakfast plates until half past eleven, the roast on Sundays only, the late menu after ten. Outside its hours a dish is simply off the menu.

The fourteen

The allergens UK food law asks a restaurant to be able to name in any dish:

  • Celery
  • Cereals containing gluten
  • Crustaceans
  • Eggs
  • Fish
  • Lupin
  • Milk
  • Molluscs
  • Mustard
  • Peanuts
  • Sesame
  • Soya
  • Sulphur dioxide and sulphites
  • Tree nuts

Natasha's Law, in force in England since 1 October 2021, is about food prepacked for direct sale — the sandwich wrapped in the morning before anyone has asked for it. A plate cooked when the guest orders it sits under the general rules: the allergen information must be available, in writing or by word of mouth with a written note telling guests to ask. Slotora keeps that information on the dish. How you present it to guests is your house rule. This is not legal advice.

Sources for the law on this page (checked 24 October 2026; not legal advice)

From the booking to the plate

A guest's allergy is only useful if the kitchen hears about it before the pan is hot.

Before they arrive

Allergies written on the guest's card show as an alert on their booking and in the pre-service briefing. A note the guest leaves when booking online travels with that booking.

At the table

When a waiter sends a round, the allergies on the guest's card are read back first. A guest whose card lists an allergy and who orders from the QR code always waits for a waiter.

On the pass

Each dish reaches its station's screen within 5 seconds, with the note the waiter added. The station cooks the dish it was sent, with the allergens it was written with.

Sold out, in one tap

The last portion of the special has gone at half past eight. Anyone on shift marks the dish — or just its large size, or the one option that ran out — as sold out, and nobody sells it again that evening. If you keep stock in Slotora, it also tells you what is low or cannot be made, so the tap comes before the apology.

Bringing your menu in

  • Import the menu you already have from a CSV or Excel file. You see a preview before anything is saved, and the import can be undone.
  • An allergen in the file that is not one of the 14 is reported to you and skipped. Slotora does not guess what “nuts?” was meant to mean; you decide.
  • Each dish also carries its VAT class, for eating in and for taking away, which the bill uses for VAT by class in the UK and Ireland.
  • The recipe behind a dish — what it uses from stock and what a portion costs — sits on the same dish, for the restaurants that keep stock in Slotora.

Read alongside

One menu, read everywhere

One e-mail on the day Slotora for restaurants opens in the UK or Ireland.

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