Abstract: A method of making an individualized restaurant menu for a customer desirous of avoiding ingestion of customer-selected ingredients. A database is loaded into a computer. Names of all the ingredients used by the restaurant are loaded into the database. A plurality of recipes are loaded into the database. Each recipe comprises ingredients selected from the ingredients, named in the database. The customer selects any ingredients the customer wishes to avoid. The customer's name is entered into the database in association with the names of ingredients which the customer has selected as to-be-avoided. The database of recipes is automatically searched for the ingredients-to-be-avoided. All available recipes not containing ingredients-to-be-avoided are printed on a menu, customized for the customer. The menu includes the customer's name, the names of ingredients-to-be-avoided, and a list of names of servings of selected available recipes.