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As per the FARE (Food Allergy Research & Education) organization’s statistics, 1 in 10 adults and 1 in 13 children in the U.S. can have allergic reactions to food. Common allergens such as seafood, dairy, nuts, wheat, soy, and sesame can trigger reactions ranging from mild discomfort to life-threatening anaphylaxis. This public health concern extends beyond individual cases—food allergen mismanagement also has a significant financial and legal impact on businesses.

When customers find a dish they love at a restaurant, they expect it to taste the same every time they order it. Any unmentioned alterations to the recipe—whether intentional or accidental—can lead to disappointment. A research study revealed that dissatisfied customers tend to share their negative experiences with 9-15 people, and over one in ten will spread the word to as many as 20, significantly impacting a restaurant’s reputation and customer retention.