One in four people in the UK has a food allergy or intolerance. That is a quarter of every booking, every walk-in, and every table. Most of these guests have learned to expect unclear menus, uncertain servers, and suggestions to avoid dishes rather than clear answers about what is safe.
Restaurants that handle allergen information well build a different kind of loyalty. Guests with dietary requirements research before they book. When they find somewhere that gets it right, they come back, tell other families, and become regulars. That repeat business is difficult to win through marketing and almost impossible to lose once you have it.
The law requires restaurants to declare 14 allergens. We think the guest with a garlic intolerance deserves an answer too. The law requires information to be available on request, but we think it should be there before anyone has to ask. The restaurants that meet that standard tend to see stronger loyalty, fewer complaints, and a competitive edge with a large and underserved group of diners.