It’s time to turn the ‘problem’ of customer allergies into a positive opportunity for promotion. Let’s stop the eye-rolling and groaning every time a gluten-free or nut-free request comes in, and see that there are thousands of potential customers who will flock to your business if they know their food sensitivies and allergies will be understood and respected.

In this interview, Ken Burgin talks with restaurant coach and consultant Joshua Clifton. We discussed the common allergies to be aware of, the dangers of an anaphylactic reaction by someone who encounters food they should not eat (potentially fatal) and Joshua’s personal challenges with this issue. We also talked about the correct wording for menus, the awareness training staff need, and how to manage a busy service while still taking this all into account.

He recommends we check the Anaphylaxis Network of Australia, the Primal Pantry in Brisbane and see how Disney foodservice handles the issue at their theme parks.