Tips for Serving Customers with Allergies and Intolerances
This article originally appeared on Foodable Network, where arfoodjobs.com founder Christie Ison is an Industry Expert contributor.
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The reasons may be up for debate, but the reality is here: Your restaurant will continue to get increasing numbers of diners with food allergies, intolerances, and other food-related illnesses such as celiac disease. These diners are loyal and willing to spend more per person if treated right, so it’s worth your while to do just that.
Training in restaurants once only dealt with the most severe cases, an anaphylactic allergic reaction that can cause dangerous swelling, difficulty breathing, and even death. But in recent years, more customers are experiencing non-allergic reactions to certain foods, or allergies with lesser symptoms. While these are often not immediately life-threatening, they can be quite severe; symptoms can include gastrointestinal issues, chest and throat congestion, rapid heartbeat, flushing, even muscle pain or neurological problems. And frequently, these reactions don’t occur until after the customer has left your establishment.
Because of the varied nature of food allergies and intolerances, the customer is your best partner in making meals both safe and delicious. Open communication with the diner and with your other team members will help you create an enjoyable experience that will keep your customers coming back for more.
