15 Million Americans have food allergies and we crave a great dining experience just as much as our non-allergic friends and families do. Restaurants that "get it" and offer us a relaxing and safe dining experience will be rewarded with repeat business. Restaurant staff in all positions - front of the house, back of the house, bar - each member of the staff need to know how to avoid making guests with food allergies sick, or worse. Where can allergens hide? What are the differences between intolerance and allergies? What is the difference between cross-contaminiation and cross-contact?
Foodservice East, a business publication for the Northeast foodservice industry, began in 1926 as Hotel & Restaurant News in Boston. Susan Holaday the current editor and publisher invited me to write this guest column on the topic of food allergies.
no room for error
I wrote this column as a risk assessment checklist. It includes ten ways to get it wrong and ten accompanying best practices. Click here to read the post: Foodservice East | News and information for the Northeast foodservice industry. Interested in a training or consult for your restaurant? I've designed a one hour session that can be delivered in a normal staff training hour or pre-meal meeting. I also offer a menu consult, and risk assessment.