AllergyEats, the leading guide to allergy-friendly restaurants nationwide, presents The 2nd Annual Food Allergy Conference for Restaurateurs: What Every Restaurant Should Know About Food Allergies To Ensure Safety & Maximize Customer Engagement, Loyalty, and Revenue. This is a must-attend event for restaurant chefs, owners, and managers, as well as food service operators that strive to become more knowledgeable and accommodating about food allergies - and reduce any fear about serving food-allergic guests.
This timely, relevant event will feature notable speakers from the National Restaurant Association, P.F. Chang's China Bistro, Blue Ginger, Burton's Grill, MenuTrinfo, Kids With Food Allergies Foundation, and AllergyEats, as well as prominent allergists from Massachusetts General Hospital and Boston Children's Hospital, who will provide valuable information about accommodating food-allergic guests, reducing the fear around food allergies, building customer loyalty and profits, and other related food allergy issues.
"The event features notable restaurateurs that excel at accommodating food allergies, who will provide actionable tips to make restaurants safer for food-allergic guests. Our speakers will discuss protocols they've implemented to improve communication, avoid cross-contamination, identify special allergen-free meals, and better accommodate guests with dietary restrictions, as well as the benefits they’ve experienced by being allergy-friendly," says Paul Antico, founder and CEO of AllergyEats, father of three food-allergic children and passionate food allergy advocate.
"The conference also offers valuable advice from professional industry trainers, who discuss the importance - and process - of implementing effective food allergy protocols, procedures and training in restaurants. Other speakers include physicians describing the basics of food allergies and a financial professional explaining how restaurants can significantly increase their profits, customers and loyalty by becoming more allergy-friendly," Antico says.
Attendees will enjoy lunch with the experts and have ample time for Q&A during each session. They can also sample vendors' allergy-friendly products at the event.
"Attendees at last year's conference raved about the high caliber of speakers and the constructive information they learned from our experts," Antico says. "The feedback we received last year was overwhelmingly positive and we're looking forward to another informative and successful conference this fall."
The conference will be held on Tuesday, November 5, 2013, from 8:00 a.m.–2:30 p.m. at the Seaport Boston Hotel, 1 Seaport Lane, Boston.
Speakers will include:
- Ming Tsai, James Beard Award-Winning chef, owner of Blue Ginger and Blue Dragon, Television Host, Cookbook Author, Food Allergy Advocate
- Mike Moomjian, director, Quality Assurance & Food Safety at P.F. Chang's China Bistro
- Kevin Harron, founder, president and CEO, Burtons Grill
- William L. Weichelt, director, ServSafe for the National Restaurant Association
- Paul Antico, founder/CEO of AllergyEats, food allergy advocate, father of three food-allergic children
- Betsy Craig, founder/CEO, MenuTrinfo
- Lynda Mitchell, president, Kids With Food Allergies Foundation
- Dr. Wayne Shreffler, head of the Food Allergy Center at Mass General Hospital
- Dr. Michael Pistiner, Pediatric Allergist for Harvard Vanguard Medical Associates, and Voluntary Instructor of Pediatrics at Boston Children’s Hospital
Topics will include:
- Food Allergy Basics - This session will spotlight fundamentals, statistics, and the realities of accommodating food-allergic and food-intolerant guests. It will also showcase how food-allergic individuals deal with everyday life, and what they look for in a restaurant when dining out.
- Restaurants That Get it Right - Expert restaurateurs who excel at accommodating food-allergic guests will spotlight their restaurants' best practices, as well as their successful food allergy procedures and protocols. They'll explain why they're committed to being allergy-friendly and describe guests' reactions, including their increased loyalty.
- Basic Training - Top restaurant trainers who specialize in food allergies and other special dietary requirements will speak about the process of becoming more allergy-friendly. This session will discuss how restaurants can become more accommodating, improve safety and minimize risks, implement and execute food allergy protocols and become more confident in their food allergy procedures.
- The Financials Around Food Allergies - This session will explore the economics of accommodating food-allergic diners, including the increased loyalty and profit opportunities, demonstrating how restaurants can make significantly more money by becoming allergy-friendly.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.