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More allergy training needed for foodservice
New research out today suggests foodservice providers should be better trained to cope with customers suffering from allergies such as coeliacs disease and other food intolerances.
Over 2,700 consumers and businesses participated in the 'Understanding Gluten and Allergen-Free Experiences of Guests & Hospitality Worldwide' research.
The study found that there are over 300million people managing special diets resulting in decreased quality of life.
80% of customers eat out less because they feel restaurants do not acknowledge and cater for their specific needs.
Kim Koeller, President of AllergyFree Passport, the company behind the research explained more: "We envision the empirical data, coupled with thousands of qualitative insights, will drive change throughout the world improving quality of life and expanding industry revenues. Training for foodservice and medical professionals, better tasting products and increased public awareness are the top priorities for a global action call to action."
The report highlighted a huge gap in the market for food businesses to fill and suggested that understanding special diets and how to cater for them could result in a profitable and loyal customer base.
Words Clare Riley 0 comments
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