AllergyEats’ Inaugural Food Allergy Conference for Restaurateurs a huge sucess!

AllergyEats recently presented The Inaugural Food Allergy Conference for Restaurateurs: What Every Restaurant Should Know About Food Allergies To Ensure Safety & Maximize Customer Engagement, Loyalty, and Revenue, an educational event for people in the restaurant industry.  Participants – including food service operators, chefs and restaurant owners – heard from an impressive panel of industry experts, who explained how to become more knowledgeable and accommodating about food allergies.

Paul Antico, Founder/CEO of AllergyEats, galvanized a variety of highly-respected experts to speak at the event, including:

  • Rich Vellante, Executive Chef and Executive Vice President of Restaurants, Legal Sea Foods, Inc.
  • Kevin Scott, Region Manager, Northeast, National Restaurant Association
  • Betsy Craig, CEO/Founder, Kitchens with Confidence
  • Steve Silverstein, Founder/CEO, Not Your Average Joe’s, Inc.
  • Jim O’Brien, Owner/CEO, Jake’s Seafood
  • Michele Carrick, MSW, LICSW, Member, Board of Directors for the Asthma and Allergy Foundation of America
  • Ted Bazakos, Vice President, New England Restaurant Brokers, Food Service Advisor
  • Dr. Wayne Shreffler, MD, PhD, Director, Food Allergy Center, Massachusetts General Hospital
  • Dr. Michael Pistiner, MMSc,  Pediatric Allergist and Medical Director of Shared Medical Appointments for Harvard Vanguard Medical Associates, and Instructor of Pediatrics at Boston Children’s Hospital

Paul, a former fund manager for Fidelity Investments who now runs AllergyEats, serves on the Board of Directors for the Asthma and Allergy Foundation of America and is a passionate food allergy advocate, also served as a panelist.

 

 

 

Peter Christie, President and CEO of the Massachusetts Restaurant Association, welcomed the crowd, praised AllergyEats for organizing and implementing the event – the first of its kind – and vowed to partner with AllergyEats on similar events in the future.  Then, during four separate panel discussions, the experts provided valuable information, tips and advice about accommodating food-allergic guests, reducing the fear around serving guests with food allergies and building customer loyalty and profits by becoming more allergy-friendly.
The experts explained that the prevalence of food allergies and intolerances has risen in recent years and, therefore, it’s imperative that restaurateurs be able to comfortably accommodate food-allergic guests.  One mistake in the kitchen could be deadly for a guest – and could result in a restaurant-ending fallout.
“Ignorance is the main risk,” Peter Christie, CEO of the Massachusetts Restaurant Association, told the crowd, adding there’s a potential for danger that exists when food isn’t handled properly.