9 / 20
Disabilities Act since their gluten-
free dishes cost more than the gluten-
containing variety. Another lawsuit was
recently filed against the grocery store
chain Publix after a child with a tree nut
allergy passed away after consuming a
cookie from their bakery. Panera Bread
is dealing with legal action brought
against them due to alleged bullying
of a former employee who has food
allergies. Without the proper knowledge
and training, it’s all too easy to make a
simple mistake that could leave someone
in a life-threatening condition.
2. Diner Loyalty
An estimated 15 million Americans
have a food allergy, which constitutes
about 4% of the population. While
seemingly small, those with food
allergies can have a major impact on the
success of a restaurant. When a group of
people is selecting a dining destination,
chances are that the person with the
special dietary needs will have the final
say in where they end up going. If an
establishment can prove themselves
as a safe place for food allergies and
intolerances, that will show in the gained
customer loyalty and repeat business.
3. Time of Service
When a diner requests a special
substitution to accommodate their food
allergy or intolerance, the next steps
can be time-consuming for the back-of-
the-house. All ingredient labels must be
read to ensure all traces of the allergen
are absent from the dish. But what
about allergen aliases, meaning the less
common names for particular foods? All
aliases must be properly researched to
ensure there aren’t any hidden allergens
in the ingredients of the dish. Next,
the kitchen staff must ensure that the
dish is being prepared properly and not
risking any cross-contact. For example,
someone with a shellfish allergy cannot
be served fries that share the same frying
oil as breaded shrimp. Without a solid
understanding of what to look for on
a food package and how allergens can
be transferred during cooking, a simple
substitution could turn into a very long
process that could end up backing up
the kitchen for the rest of the night.
4. Restaurant Staff Confidence
When a guest asks their waiter if a dish
contains an ingredient they’re allergic to
or requests to speak with a chef about
their food allergy, that person is putting
his or her life in the hands of that one
restaurant employee. Without proper
training, it’s hard for a staff member to
answer allergy questions accurately and
confidently. Teaching your staff how to
handle food allergies and intolerances
will give them yet another tool to ensure
a safe and pleasant dining experience
for all guests.
5. Employee Accountability
Accidents can happen in a kitchen, no
matter the level of food allergy expertise
of the staff. However, ongoing training
is critical to keep staff members current
and knowledgeable on all aspects
of food allergies and other special
dietary needs. Holding staff members
accountable for their understanding
of the severity of food allergies and
intolerances can be the key to safely
serving diner after diner.
Want to make sure you can meet the
demand of food allergic diners safely
and efficiently? AllerTrain courses and
AllerSTAR posters can be your solution.
Quarter 2
delawarerestaurant.org9
feature