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Little Things Can Make a Huge Impact with Food-Allergic Guests

Little Things Can Make a Huge Impact with Food-Allergic Guests

Many restaurateurs and foodservice managers feel some level of anxiety at the prospect of serving food-allergic diners. The belief is that becoming allergy friendly will be a huge, expensive undertaking with no significant benefit to the operations’s bottom line. Actually, the opposite is true. In fact, there are a variety of "little things" that your operation can do to elevate its food allergy protocols and make a huge impact on safety, guest counts, loyalty, and profits.

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