The information exists, just not where guests can find it
65%
Staff who can't answer confidently
63%
The time-consuming research process
58%
No standard for allergen and diet labelling
56%
No easy way to check online before booking
None of these are really about food. They're about information: who has it, where it lives, and whether a guest can reach it before they leave the house. It comes down to one fix: making the information accessible online.
In 48% of UK households, at least one person avoids certain ingredients
That one person decides where the whole table eats. If your allergen information is hard to find, they'll quietly book somewhere else.
How many of my customers have food allergies?
Is catering for food allergies good for business?
Is it enough to give allergen information verbally?
Do I need a separate allergy menu?
Is Edible right for a small independent restaurant?
Serve
peace
of
mind
Milk
Soya