By:Â Allana Mortell
There is no denying the prevalence of recent discussions about food allergies, gluten intolerances and treatment of both. We are all aware food allergies are on the rise but something less talked about is how restaurants are adapting their menus to deal with such allergies. Gluten-free menus are bursting onto the scene and those in the service industry are certainly becoming more knowledgeable on how to handle preparing dishes that are satisfying to the customer without compromising their health. With that said, proper communication between servers, kitchen staff, restaurant managers and the customer is absolutely vital.
For allergen and gluten intolerant individuals to have a complete dining experience, there must be a collaborative process between the guests and restaurants. In their 2005 book, Kim Koeller and Robert La France created a manual, the “Bible,” if you will, for those with allergies and intolerances looking to dine out of their home. “Lets Eat Out! The Allergy Free Passport,” was recently updated with a third edition this past year and features a whirlwind of tips, menu items, and questions all geared towards an objective of enjoying a safe experience regardless of restaurant, cuisine or location. Read More