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About this tool
Generate menu description prompts with cuisine, pricing tone and an allergen check against EU, US or Codex declaration lists.
This builder turns a dish list and its ingredients into a menu-writing prompt, and screens those ingredients for the allergen groups your jurisdiction requires you to declare. You can select the EU list of 14 groups from Regulation (EU) No 1169/2011 Annex II, the nine United States major food allergens under FALCPA including sesame, or the Codex-aligned list that underpins several national rules including the FSSAI labelling regulations. Every match is shown with the ingredient word that triggered it, so a chef can confirm or correct it rather than trusting the software.
Open Restaurant Menu Prompt Builder on AltFTool — it loads instantly in your browser.
Add your input to the workspace.
Adjust the options until the result looks right.
Copy or download the output and put it to work.
EU, US and Codex-aligned lists differ; pick the one that binds you rather than a generic list of eight.
Each flagged group names the word that triggered it, including South Asian terms like paneer, ghee, kaju and til.
The prompt bans farm names, breeds, regions and 'authentic' unless you supplied them as facts.
Fourteen. Regulation (EU) No 1169/2011, Annex II lists cereals containing gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, tree nuts, celery, mustard, sesame seeds, sulphur dioxide and sulphites, lupin and molluscs. The information must be available for non-prepacked food, though not necessarily printed on the menu itself.
Yes. Sesame became the ninth major food allergen under the FASTER Act with effect from 1 January 2023, joining milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat and soybeans.
No. A keyword screen only sees the ingredient words you type. It cannot detect cross-contact from shared fryers or utensils, allergens hidden in a stock, marinade, thickener or garnish, or a supplier changing a recipe. Treat it as a first pass and verify every dish against your recipe records.
Most menu-engineering guidance lands on roughly 15 to 25 words: enough to name the main ingredient, the method and one supporting detail. Past that, diners tend to skim, and the extra words rarely earn their place on the page.