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Ingredients on a dish

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Every dish can carry its ingredient list, the allergens it contains, and the diets it suits. Guests see them on the dish page, and they’re what makes the menu filters actually work.

The rule

If it’s printed on your menu, it belongs in these boxes.

How it works

  1. Open a dish from Menu and scroll to Ingredients & dietary.
  2. In Ingredients, paste the whole line straight off your menu — “homemade pasta, guanciale, pecorino, egg yolk” becomes four separate tags. Or type one and press Enter.
  3. Contains is for allergens you declare — gluten, dairy, nuts. A guest who hides one of these won’t be shown the dish.
  4. Suitable for is for diets you can stand behind — vegetarian, gluten-free.
  5. Press Save. Click the ✕ on any tag to remove it.

Already have a menu with no ingredients? Scan it again. Dishes you already have appear under Fill in details, and applying fills only the empty boxes — nothing you wrote is replaced.

When you scan a menu, whatever is printed under a dish is read for ingredients — a comma list or a full sentence, both work. “Classic saucisson with roasted pistachio” arrives as two tags, and the same line also becomes the dish’s short blurb. Nothing is invented: a line that names no ingredient leaves these boxes empty for you to fill.

Good to know

  • Ingredients do more than inform. They feed the guest filters, and they make generated photos and videos show your actual dish instead of a generic one.
  • What you type always wins. The system makes its own guesses about allergens separately; they never overwrite yours.
  • A scan only records allergens your menu prints. If your menu shows a (V) mark or an allergen key, it’s captured. It won’t guess.
  • One tag per ingredient. “San Marzano tomatoes” is one tag; keep the description attached but drop quantities.
  • The ingredient list shows on the dish’s own page, not on the main menu grid — that keeps the menu fast to load.