Allergens & Ingredients

Quick summary

  • We clearly label common allergens on every menu item.
  • Tell us about allergies in the order note at checkout (student name, school, allergy details).
  • We follow strict handling practices, but we cook in a shared kitchen and cannot guarantee zero cross-contact.

What we label

We call out the top U.S. allergens on product pages, labels, and menus: Wheat/Gluten, Dairy (Milk), Egg, Soy, Peanuts, Tree Nuts, Fish, Shellfish, Sesame. You’ll see them listed as “Contains: …” and “May contain/processed with: …” when relevant.

How to tell us about an allergy

At checkout, use the Order note box:

  • Student name & school
  • Allergy details (e.g., “peanut allergy—no sesame; soy OK”)
  • Delivery date or class/coach, if needed

If you don’t see an order note box, please Contact Us before ordering.

Ingredient transparency

  • Proteins: chicken, beef, turkey, tofu (menu dependent)
  • Grains: jasmine rice, brown rice, tortillas, noodles
  • Veggies & fruit: broccoli, carrots, edamame, cucumbers, greens, seasonal fruit
  • Sauces & seasonings: teriyaki/soy-based sauces (contains soy; may contain wheat unless marked gluten-friendly), garlic, ginger, mild spices
  • Optional toppings: sesame seeds (sesame), green onions, cheese (dairy), sauces on the side

When a brand matters for allergens (e.g., soy sauce, glaze), we list it on the weekly menu or label.

Our kitchen practices

  • Separate utensils/boards for raw vs. ready-to-eat foods
  • Change gloves and wash/sanitize surfaces between tasks
  • Store common allergens in sealed containers; add allergen toppings last and keep them separate
  • Cook “allergen-friendly” portions first when possible
  • Use sauce cups on the side so families can control what’s added

Even with careful procedures, cross-contact is possible in a shared kitchen.

What we can/can’t do

  • Peanuts/Tree nuts: not common in our standard menu; if used, it will be clearly labeled.
  • Gluten-friendly options: available at times (e.g., over rice without wheat-based sauce). We are not a certified gluten-free facility.
  • Dairy-free/Egg-free/Soy-free: often possible depending on the dish—ask before ordering.
  • Severe anaphylaxis: If there’s a history of severe reactions, we recommend caution and a direct conversation with us before ordering.

Label key you’ll see on our menus

  • Contains: MILK, EGG, WHEAT/GLUTEN, SOY, PEANUT, TREE NUT, FISH, SHELLFISH, SESAME
  • DF = Dairy-free (or can be made dairy-free)
  • EF = Egg-free (or can be made egg-free)
  • GF-friendly = Made without wheat ingredients, but not in a GF-certified kitchen

Questions or special requests?

We’re happy to help you choose a safe option for your student or team.


Important: We do our best to accommodate allergies, but no menu item can be guaranteed 100% free from cross-contact.