Calories, allergens, halal and vegan status, and ordering around a restriction.
Menu data is the only honest way to answer diet questions, because it is the same data the kitchen works from. These guides cover calorie labelling rules, allergen declarations, halal and vegetarian certification, and how to build a workable order inside a chain menu rather than around it.
Menu calorie labelling is mandatory in some markets, voluntary in others and absent in most. What our data shows about how little of it reaches a published menu.
Allergen data is the best-documented nutrition information in fast food and still not straightforward. What is legally required, what is published, and what you must ask.
In some markets every outlet of a global chain is certified halal. In others none are, and the same brand name means something completely different.
The reliable meat-free options are rarely the ones with the plant-based branding. Where to look on a board, and the two questions that decide everything.
Not a list of virtuous salads. The four structural changes that make the biggest difference to any order, at any chain, in any market.
Sodium gets less attention than calories, is harder to see, and is arguably the more consequential number. Why chain food is salty by design.
Changing the default side and drink did more for children's meals than any campaign. What is available now, and what to ask for that is not advertised.
Per-serving versus per-100g, the missing sauce, the market-specific recipe, and the difference between a published figure and a measured one.
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