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When customers have allergies
One in 25 Americans report a food allergy - and it’s an upward trend. Still, a lot of business owners are wary of bending their business out of shape to accommodate what is still a small segment of the population.
If you’re wondering if it’s not a lot of business to go after, consider this: if a food sensitve customer eats with just one other person on average, turning her away means turning off more than 1 in 13 potential customers.
When customers have allergies, good restaurants are ready.
The Food Allergy & Anaphylaxis Network (FAAN) has updated its free training program and it is available on the web.
In partnership withe the National Restaurant Association, FAAN has created a 60 page guide that includes...” case studies, best practices, up-to-date research, food labeling information, and practical strategies for avoiding cross-contact, as well as suggested procedures for keeping guests safe and steps to prepare for an allergic emergency.” Restaurants and other food producers can use this guide as a basis for their food allergy management programs.
>>Download the FAAN guide.
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