Food allergies are growing rapidly, often unpredictable, and potentially lethal. Your staff face challenges every day -- supplies run out, quality of key item is off, number of covers veers off forecast for no apparent reason, someone doesn't show up -- and they make it work, rise above. Are they prepared to handle food allergies with the same confidence and skills?

In the time it takes for pre-meal staff meeting I will deliver a ten point plan to avoid food allergen liability and give your staff the basics of food allergen safety.


"private insurance claims for anaphylactic reactions to all foods rose nearly 400 percent between 2007 and 2016." Peanuts were responsible for one quarter of those reactions. NYT Sept. 14

In a just-released study of restaurant staff, 22% reported a food allergy incident in their restaurant in the past year, 40% believed one simple plating error could make a dish safe for a food allergic diner. This mistake could be fatal. Would your staff know the simple steps to prevent this?

Food allergies are on the rise, but few states require restaurateurs to train staff. Massachusetts is a leader but even so, few restaurants are taking steps to train staff on this topic. This is one area where mistakes can be not only costly, but deadly. Confusion and misinformation among restaurant staff is still too common.

  • An online training for serving allergic diners shows workers using Latex gloves.
  • A self-proclaimed expert urges diner with gluten intolerance to eat Japanese food to be safe.
  • A restaurant produces a special allergen menu showing items as having dairy, but omitting another key allergy – egg. 

Two of these three examples are potentially fatal mistakes. Could your staff tell which one?

Eating out is a social event. Allergic diners eat out with their families, co-workers, and friends. They Yelp about it. Did you know there’s even a Yelp-type site for allergic diners? See AllergyEats.

Lose one guest, lose a group of sales. Get it right and reap the benefits of customer loyalty and increased sales. 

Learn how to minimize the risks of serving an increasingly allergic dining public.