Food Truck Customers: How to Accommodate Customers with Food Allergies

Posted on 10/09/2022 by FTB

Up to 250 million people worldwide are thought to have food allergies, according to the World Allergy Organization. Even though they are typically less severe than food allergies, food intolerances are nevertheless rather widespread and might discourage people from dining out. Any restaurant or food service will eventually have to consider how to handle food allergies. Many people live their entire lives dealing with a food allergy every day at every meal. At the very least, you, as a Food Truck owner, should educate yourself about food allergies so that you can contribute to keeping these people safe. You will undoubtedly receive many inquiries about food allergens and preparation techniques. You'll have to determine for yourself how much more you're willing to give to accommodate them.

MOST COMMON ALLERGIES

Okay, so first, let's start with the most common foods that cause food allergies and sensitivities: dairy, eggs, fish, shellfish, almonds, peanuts, soy, and wheat. For some Food Trucks, addressing customers who have sensitivities to certain ingredients may be as easy as switching to oat milk, giving gluten-free buns, or replacing your soy sauce. For some people, getting rid of all 8 allergies is practically impossible. However, even if you can only accommodate customers who have allergies to one or two of these foods, you will still make a significant contribution to giving many customers more dining options.
LABEL ALLERGEN-FREE ITMES

Make sure people know if you do serve allergen-free cuisine or offer those as options. For example, adding straightforward icons to your menu to indicate that an item is free of dairy or gluten would make it much simpler for allergy sufferers to navigate your menu. It's difficult to overstate how pleased these clients will be with this straightforward action. Moreover, this is also amazing marketing for your Food Truck. Post on your socials that you offer products without these allergy-sensitive foods and become their favorite Food Truck!
TRAIN YOUR EMPLOYEES

Misunderstandings about allergies and intolerances may lead to confusion. While a customer with lactose intolerance might be able to eat some grated parmesan without getting sick, for someone else even the tiniest bit of dairy could be fatal. To prevent errors from occurring and requests from being noticed or ignored, education is essential. With the help of appropriate training, your employees should know about all potential food allergies, how dangerous they can be, and how to respond to requests for allergen information. It will not only assist prevent mishaps involving allergens or hygiene but it will also provide your team the assurance and know-how they need to put customers at ease.
AVOID CONTAMINATION IN THE KITCHEN

Food Truck kitchens frequently do not have enough room for separate storage and preparation rooms, which makes managing allergens difficult. Cross-contamination can be easily caused by shared equipment, incorrect food labeling, poor ventilation, contaminated aprons, shared fryers and cooking oils, and poor cleanliness. However, even the tiniest kitchens can implement simple measures to significantly lower the danger of allergens contaminating the incorrect meals. The most crucial activity is to keep products with and without allergens apart. Other measures include washing your hands frequently, disinfecting work areas and tools after each operation, and using different utensils and tools for various types of food. To create dishes free of allergens, you should use several counters and kitchen tools whenever possible. If this is not feasible, you must inform customers.