Designing personalized digital menus in food and beverage service industry

This study aims to identify the challenges faced by individuals with gluten intolerance and celiac disease in restaurant settings and to offer a digital solution through a personalized menu design. Adopting a qualitative research approach, data were collected from three participant groups—dietitians, gluten-sensitive individuals, and restaurant owners—via structured interviews. The data were analyzed thematically, and the results guided the development of a user-centered digital menu prototype. The design incorporated elements such as ingredient transparency, allergen and cross-contamination alerts, personalized filtering, user note functions, and order confirmation stages to enhance the user experience. Findings revealed that users sought clear, accessible, and reliable information to ensure safe consumption. Dietitians emphasized the importance of accurate labeling and cross-contamination warnings, while users valued real-time control over their selections. Restaurant owners acknowledged the operational benefits of the system but noted the need for technical infrastructure and staff training. Overall, the study suggests that digital menus can serve not only as technological tools but also as inclusive platforms that support health-conscious decision-making and improve the dining experience for individuals with dietary restrictions. Keywords: Gluten-free diet, digital menu, user experience, personalization, qualitative research