With the ever-growing variety of food allergies and sensitivities among travelers, today’s innkeepers and guests alike benefit from awareness, flexibility, and a willingness to learn.
By Jon Emanuel
hen it comes to hospitality, few innkeepers need to be reminded of the
importance of creating a positive and memorable experience for guests. For guests with food allergies and sensitivities, true accommodation-- exceeding expectations and working to impress-- can inspire gratitude, rave reviews, and repeat business. As a professional chef for 25 years, I know the challenges some of these conditions can present in regards to the kitchen. As a person who has recently developed food allergies, I understand the true
appreciation of accommodation without compromise.
Let’s talk food allergies and intolerances, as well as
ideas to make affected guests love your food.
Perhaps the most common modern food restriction
is gluten. An avoidance of gluten has resulted in
entire industries devoted to the removal of wheat’s
main protein from millions of Americans’ diets.
While it’s true that some might be following a Twitter
trend; the fact is that gluten sensitivity is a real,
diagnosable concern for many, and Celiac disease,
an allergy to gluten, can be debilitating. As with all allergies and sensitivities, there is a difference
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