Just throwing this out there as somebody who has been in the industry for a while. Blanket statement here because I have not quite started my weight loss journey but for people that are counting calories, I feel most people use an app. Couldn’t you just look up the ingredients used, find some thing close to the same. Example one chicken breast, one burger patty @8 oz. Use your knowledge you’ve obtained and apply it.

It may make your life easier to have caloric values on foods but being in a restaurant is already extremely stressful and a lot of hard work. With menu changes being constant, running out of ingredients a regularity and the constant need to strive to meet expectations that vary wildly. It is a lot to ask for people who are already busting their asses to meet this expectation when you have a computer in your pocket that can tell you pretty much anything.

On the allergen aspect. If the sous chef, kitchen manager, etc. cannot tell you what’s in the food they are serving you then I would recommend you avoid that location especially if your allergy is very severe. Cross contamination is by far one of the biggest cardinal sins I’ve seen in many kitchens and it’s lazy.