Complete your listing

Every answer goes straight into a sharper listing, puts you in the allergen filters diners narrow by, and moves you up the results, because the ranking scores how much we actually know about your kitchen.

Three fields are required. That is it.

Restaurant name, your name, your email. Everything else is optional, and every optional answer you give improves your listing. Submit what you know now and we will email about the rest. Your progress saves as you type, so you can walk away mid-service and come back.

There is no wrong answer here. “We share a fryer” and “we don’t know yet” are both useful, and both beat silence.

The basics

Only the restaurant name is required in this step.

Restaurant name *

Address

Website

Menu link

Who we should talk to

We only contact this person about your listing.

Name *

Role

Email *

Phone

How your kitchen handles allergens

Every answer here is optional, and every answer here is what moves your listing. “We can’t guarantee that” scores better than a blank, because a blank tells the diner nothing.

Do you have allergen information available for your menu?

Which of the 9 major allergens are used in your kitchen?

Select everything that is present, including flour in the air.

Is your fryer shared across menu items?

Grills, prep surfaces and utensils: shared or dedicated?

When a diner tells you about an allergy, what happens next?

Walk us through it the way you would tell a new hire.

Do you check suppliers for allergen and ingredient information?

Are staff trained on food allergies and cross-contact?

Anything else you want allergy diners to know?

The information above is accurate to the best of my knowledge, and I understand that AllergyTable Verified recognizes transparency and handling. It is not a guarantee that any dish is safe for a given person. I will keep this current as our menu changes, and I agree to the partner agreement.

Free. No card, no contract, nothing to cancel.