theBEAT is built for the way people actually eat — gluten-free for a kid, halal for a family, lower-sodium for a heart, plant-based by choice. Our tags are how you find dishes that fit. Here is exactly what they are, what they are not, and the single rule that comes with all of them.
N° 001What a tag is
A tag is an editorial read. When our team marks a dish “Celiac Friendly” or “High Protein,” we are recording our considered opinion based on the dish’s publicly listed ingredients and preparation as described to us — the same way a guidebook or a critic forms a view. We tag conservatively: when in doubt, we leave it off. What a tag is not is a laboratory test, a certification, or a promise about any single plate on any given night.
N° 002The four kinds of tag
They look alike, but they carry different weight. It helps to know which is which.
- Diet patterns — Vegan, Vegetarian, Keto, Paleo, Whole30, High Protein, No Seed Oils. These describe a way of eating. Lowest stakes; read them as straightforward descriptors.
- “Free” tags — Gluten Free, Dairy Free, Nut Free. We say “Free,” never “safe.” They mean a dish is built without that ingredient as listed — but kitchens share equipment, and cross-contact is real. For an allergy, these are a starting point for a conversation with the kitchen, not a clearance.
- Religious tags — Halal, Kosher. We apply these only to venues that hold the relevant certification, and the certifying authority — not a community vote — is who stands behind it.
- Condition lenses — GLP-1-conscious, Lower-glycemic-leaning, Calcium-forward, gout-aware, reflux-gentler, iron-forward, low-FODMAP-leaning. Each one publishes the composition it reads for, and it leans — it never promises: “-conscious,” “-forward,” “-leaning,” never “good for” or “treats.” Pattern-level wellness labels that had no honest dish-level test — heart-healthy, anti-inflammatory, gut-health — were retired as tags; they live on as editorial writing and carry no claim on any plate.
N° 003What a tag is not
No tag on theBEAT means “safe,” and nothing here is medical advice or a substitute for a doctor, dietitian, or allergist. Recipes change, suppliers change, and the person cooking tonight may not be the person who cooked last week. That is not a knock on restaurants — it is simply why the only source who can confirm a dish for your specific need is the restaurant itself. Ask them. Every time it matters.
N° 004See something off?
Tell us. If a tag looks wrong, there is a report path on the dish, or you can write to [email protected]. We read every one and correct quickly — getting this right is the whole point of the project, and the community keeps us honest.
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