QSR Magazine: Have It Your (Allergen-Free) Way

While the food allergy community may be small, it is loyal. According to a recent QSR Magazine article, the limited-service industry is on its way to becoming more effective and efficient in addressing the consumer expectation for customization and transparency from restaurants.

Without taking into account the gluten-sensitive eaters, American consumers that have food allergies surprisingly only represent 5 percent of the population. Although it is a small crowd, they tend to be the most vocal and have more repeat visits to restaurants they enjoy.

“Once folks with food allergies know a place is safe, they come back again and again because it makes life easier,” said Paul Antico, founder of the AllergyEats restaurant guide. “Brands also gain their family and friends as customers because, when they go out to eat, they always get the veto vote.”

Food allergies are certainly more prevalent in younger consumers, where allergies have increased by 50 percent between 1997 and 2001, according to the Centers for Disease Control and Prevention.

In order to prevent cross-contamination, restaurants must provide more training and longer meal prep times in order to abide by all regulations. This can be a tough task for quick serves that have high turnover.

“It really comes down to commitment. Do restaurants want to do it?” Antico says. “The whole quick-serve model is just that: quick service, getting people in and out, and food allergy customers slow the process down. But the business reality is that chains that commit can make good money doing this.”

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