NutNope

Dining out with dairy, egg, or soy allergy: flag the menu, then confirm with your server.

Identify dairy, egg, and soy signals on the menu → ask about prep and shared equipment → confirm with your server → optional NutNope snap for dish-level flags. No “safe” language. NutNope is not medical advice.

Short answer for tonight’s order

Dairy, egg, and soy show up in sauces, batters, bakery items, dressings, and many “simple” kids’ meals. Before you order, mark cream, cheese, butter, mayonnaise, breading, soy sauce, tofu, and miso. Ask how the dish is cooked and whether equipment is shared. If you want the whole menu marked fast, snap it with NutNope for dairy, egg, soy, and the rest of the FDA top 9 — then still confirm with your server before anyone eats.

Dairy on restaurant menus

Common menu signals (ask; don’t assume):

• Cheese, butter, cream sauces, Alfredo, ranch, queso
• Milk in mashed potatoes, soups, or “finished with butter” steaks and vegetables
• Bakery items, milk breads, biscuits, many buns
• Ice cream, custards, whipped toppings
• Some broths and gravies finished with dairy

Ask whether a “plain” grilled item is buttered on the grill or finished with compound butter. Ask about shared utensils on cheese-heavy lines.

“Non-dairy” and plant milks

Menu language like “non-dairy” or “oat milk available” does not automatically mean a dish is free of milk protein. Some preparations still use butter, whey, or casein elsewhere on the line, or share equipment. Ask the kitchen. If you need clinical guidance on milk allergy versus lactose intolerance, talk to your clinician — NutNope does not diagnose either.

Egg on restaurant menus

Common menu signals (ask; don’t assume):

• Mayonnaise, aioli, many creamy dressings
• Hollandaise and brunch sauces
• Batter and breading on fried foods
• French toast, brioche, challah, egg wash on buns or pastry
• Some fresh pastas and noodles
• Custards, carbonara-style sauces, egg-drop soups

Kids’ tenders and fryers

Kids’ nuggets and tenders are a frequent ASK zone: shared batter bowls and shared fryer oil can matter even when the menu lists a “simple” kids’ plate. Ask whether the item is egg-battered and what else shares the fryer. If staff cannot confirm, pick another dish.

Soy on restaurant menus

Common menu signals (ask; don’t assume):

• Soy sauce and many “house” Asian sauces
• Teriyaki, miso, tofu, edamame
• Marinades and broths
• Vegetarian burgers and meat alternatives (check labels with staff)

Soy can be obvious (tofu bowl) or quiet (splash of soy in a marinade on an otherwise “chicken and rice” plate). Ask about oil and “vegetable oil” blends when that matters for your family — frame it as a question for the kitchen, not as a clinical lecture.

Practical note: soy sauce often contains wheat as well. If your family also manages wheat, see wheat, sesame, fish & shellfish and ask specifically.

One meal, three allergens — how to prioritize questions

When a profile stacks dairy + egg + soy (common at brunch, pizza, and fried kids’ meals):

1. Start with the dish’s obvious sauces, cheeses, mayonnaise, and soy-based marinades.
2. Ask about batter/breading and fryer sharing.
3. Ask about butter finishes and shared utensils.
4. If the kitchen cannot confirm, choose another dish or leave.

For peanut/tree nut stacks or wheat/sesame/fish/shellfish stacks, use:

• Peanut & tree nut dining out
• Wheat, sesame, fish & shellfish

Server questions (copy-ready)

1. Does this dish contain milk, egg, or soy — including butter finish, mayo/aioli, or soy sauce?
2. Can it be prepared without that ingredient, and on a clean surface / pan?
3. Is there a shared fryer, grill, or prep area with allergen-containing items?
4. Who can check the label on the sauce, dressing, or bun if you’re not sure?
5. If you can’t confirm, what else on the menu should we consider?

How NutNope helps on this cluster

Snap any menu photo → flags for dairy (milk), egg, soybeans, and the rest of the FDA top 9 → short server questions and a hand-to-server card. Free for allergy families; $1.99/mo otherwise. Flags come from menu text and typical recipes. They help you build questions; they do not replace confirmation from your server.

No flags found is not an all-clear. We never say a dish is safe.

Full product loop: Snap menu for allergen flags.

Texting a menu photo is coming soon. Save my spot on the waitlist.

Brunch, pizza, and bakery — three high-ASK moments

Brunch: Hollandaise, brioche, French toast, omelets cooked on a shared buttered surface, cream in coffee drinks that spill into kids’ orders, and “side of fruit” next to pastry cases. Ask about the cook surface and the bread.

Pizza and Italian-American plates: Cheese is obvious; less obvious are buttered crusts, alfredo bases, egg in some doughs or pastas, and soy in occasional dough conditioners or meat alternatives. Ask about the specific pie or pasta, not the cuisine label.

Bakery cases: Milk, egg, and soy show up in washes, fillings, and “vegan” items that still share trays. If you are buying a packaged-looking pastry from a case, ask how it is stored and whether tongs are shared with nut or dairy items when those matter for your family.

None of these moments get a “safe” stamp from an app. They get better questions.

What NutNope will never claim on this cluster

• We never say a dairy-, egg-, or soy-avoiding dish is “safe.”
• We never promise a kitchen can remove an allergen on request.
• We never invent review counts, accuracy percentages, or “#1 for egg allergy” claims.
• We always tell you to confirm with your server.

Flags can miss ingredients, recipe changes, and cross-contact. Not medical advice.

Pricing and waitlist (plain)

• Allergy families: free.
• Everyone else: $1.99/mo.
• Waitlist: Save my spot — nothing charged today.
• SMS menu photo: coming soon, not live.

A two-minute pre-order script

When the server greets you: “We have milk, egg, and/or soy allergies at the table. Before we order, can you check whether this dish has dairy, egg, or soy in the ingredients or sauces, and whether it shares a fryer or prep surface with those allergens? If you’re not sure, can a manager or cook confirm?”

Then point to the one or two dishes you actually want — not the whole menu. If you snapped the menu with NutNope, show the short question list or server card as a helper, not as a demand that staff trust an app over the kitchen.