Food allergy information sharing and communication strategies in full-service restaurants in the U.S. Issue 1 (2nd January 2019)

• Record Type: Journal Article
• Authors: Wen, Han; Kwon, Junehee
• Is Part Of: Journal of foodservice business research. Volume 22:Issue 1(2019)
• Page Start: 50
• Page End: 65
• Publication Date: 2019-01-02
• Subjects: Communication -- food allergy -- restaurant -- risk message -- servers; Food service -- Marketing -- Periodicals; Restaurants -- Marketing -- Periodicals; Restaurant management -- Periodicals; Food service management -- Periodicals; 381.456479505
• DOI: 10.1080/15378020.2018.1546074
• Languages: English
• ISSNs: 1537-8020

Abstract

ABSTRACT: The purpose of this study was to explore how restaurant staff shares food allergy information with and communicate risks to customers with food allergies. Results of the online survey indicated that very few restaurants had separate allergen-free menus, yet the majority of servers had never or rarely asked if customers had any food allergy. Informing customers when the food preparer is unable to provide allergen-free meals, including a statement on the menu advising customers to inform servers their food allergies, and having a written protocol with procedures for serving allergen-free foods were perceived as the three most effective communication strategies.