I came across this article today written by Paul Antico, the CEO and founder of AllergyEats, a leading guide to finding allergy friendly restaurants. “Any foodservice organization that wants to stay competitive needs to be allergy-friendly.  From a purely business perspective, it’s in foodservice professionals’ best interests to accommodate the food allergy population, which can lead to significantly higher sales, customers, loyalty and profits.  Whether you are a restaurant, hotel, cafeteria or event venue, becoming allergy-friendly can boost your bottom line tremendously.”   What do you think?  What about an eating establishment that just doesn’t want to bother?  Or would rather honestly tell it’s customers, “Sorry, we can’t guarantee no cross contact.” ?  Would love to know your opinions.

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