Paul Antico, Founder of AllergyEats.com

Anita Jones-Mueller: In our previous discussion, Paul, we talked about how restaurants can benefit from offering allergy information, now let’s dig in and talk about how a restaurant can go about becoming allergy-friendly.

Paul Antico: It really doesn’t take a large up-front investment to become allergy-friendly, yet it can mean a big payoff in terms of the restaurant’s bottom line.  This means less of the veto factor we talked about and more loyalty and dollars. Those with allergies, along with their family and friends, are very loyal to restaurants that respect their dietary needs.  Overall, the net benefit to a restaurant’s annual profits can reach into the tens of thousands of dollars!

AJ: With three of your five children having severe food allergies, you would know about loyalty!  What steps can a restaurant take to earn the loyalty of you, your family and others in this group?

Paul: There are some simple steps every restaurant can take to earn the loyalty of many food-allergic guests and their parties:

1. Offer ingredient lists – There are exploding numbers of individuals being diagnosed with food allergies, often multiple and severe food allergies.  With no cause or cure in site, these diners want and need to know every ingredient going into their meal.  Not only are those with allergies hesitant to order based on just an assurance by staff, restaurants are hesitant to allow such assurances.  According to many, it is a matter of perceived liability. 
2. Be sensitive to the needs of the food-allergic diner – guests are loyal to restaurants that recognize their needs and work hard to make sure it’s a safe and enjoyable dining experience for them.  This can only be accomplished with commitment from the entire staff, from the CEO all the way down to the bussers.
3. Understand and train staff on cross-contamination – Cross-contamination procedures are key.  Every restaurant should create rock solid protocols to prevent accidental cross-contamination with potential allergens. Once these procedures are created, every employee should then be trained to understand and follow them religiously.
4. Have simple dishes available – some of the most flavorful and allergy-friendly dishes are also the simplest and can be a big draw for anyone walking through your door.  These dishes should contain fewer, more whole ingredients and natural herbs and spices.

AJ: I agree it is so important that these kinds of procedures are in place.  Where can restaurants go for more information or help with training?

Paul: While there are not really any comprehensive, nationwide training programs in place right now, there are a few places restaurants can find guidance and more information.  I would recommend:

1. Massachusetts Allergy Law – This ground-breaking legislation requires certain postings and training in restaurants as well as declaration by the state that a restaurant is allergy-friendly. A training and certification program is available.
2. The Food Allergy & Anaphylaxis Network (FAAN) – With the mission to raise public awareness, to provide advocacy and education, and to advance research on behalf of all those affected by food allergies and anaphylaxis, FAAN conducts seminars and training sessions for various groups including restaurant and industry leaders. 
3. Asthma & Allergy Foundation of America (AAFA) – Provides information and training on food allergies. 

AJ: Wasn’t AAFA involved in the creation of your site, AllergyEats.com?

Paul: Indirectly, yes.  About a week after I began the arduous task of figuring out how to create the guide, I happened to meet the Executive Director of the New England Chapter for AAFA.  The timing couldn’t have been more ideal.  She offered advice and support throughout the process and I’ve since joined the board of this wonderful organization.

AJ: These are definitely some great resources to help restaurants become allergy-friendly.  Once a restaurant has started providing ingredient lists, implemented cross-contamination procedures and trained its staff, how can it be promoted on your site, AllergyEats.com?

Paul: It’s all about the user on our site.  We’ll provide some basic information about the restaurant and then we count on people with food allergies to go out and rate restaurants in their city.  A restaurant’s loyal customers will do all the promotion when they can comfortably and confidently enjoy the experience of dining outside the home.  So the best way a restaurant can promote themselves is to provide a safe and comfortable dining experience for their food-allergic guests.  AllergyEats.com does offer some opportunities for a restaurant to share and promote their commitment to food-allergic diners, but to earn top stars for being allergy-friendly, they need to provide great guest experiences.

AJ: Thank you for sharing these resources and insights with us, Paul.  I look forward to watching AllergyEats.com continue to grow as more and more restaurants choose to gain loyal guests by becoming allergy-friendly.