A menu change is only useful when staff can explain it without hunting through messages. The note should say what changed, why it matters, and what to say if a guest asks.
Keep ingredient, allergen, timing, and substitution notes together. Splitting them across channels creates service drag.
If a dish is limited, say how many are available and what the fallback is.
The goal is not a beautiful internal memo. It is a service note that works at speed.