TORONTO — Food allergies drive consumer choice and loyalty in the Canadian dining scene. According to new research from Food Allergy Canada, 80 per cent of people with food allergies and 44 per cent of those without say that allergen-management policies influence their decisions when choosing a restaurant.
“Over three million Canadians are affected by food allergies, with an estimated $6.5 billion spent annually by these households on dining out,” says Jennifer Gerdts, executive director of Food Allergy Canada. “Allergy-aware establishments have a huge opportunity to grow their share of this under-served market.”
Recipe for Success by Food Allergy Canada reveals untapped opportunities for Canadian restaurants to grow a loyal client base and gain market share. Strategic Navigator surveyed 1,500 Canadians to understand what drives their restaurant decisions and spending.
The research reveals that providing accurate ingredient information and accommodating people with food allergies drives consumer loyalty and is good for the bottom line.
- Food-allergic consumers are less price sensitive. Cost is the top barrier to eating out more often for 65 per cent of non-allergic consumers, compared to only 39 per cent of consumers with food allergies.
- Food-allergic consumers are loyal, with 86 per cent saying their food allergy drives their restaurant loyalty.
- Food-allergic consumers drive restaurant choice, even when dining with non-allergic friends and family.
Food Allergy Canada has developed Think Food Allergy, a short video and resources to help Canadian foodservice establishments become more allergy-aware. Many operators including Oliver & Bonacini restaurants, Pizzeria Libretto, Compass Group, and Kawartha Dairy, already use the free training.
“At Pizzeria Libretto, we know that bringing people together over a meal builds community, and that should include people with food allergies,” says chef Rocco Agostino, Pizzeria Libretto. “The Think Food Allergy training materials are easy-to-use and help our team be more allergy-aware. The video and fact sheets give our team the information they need to be confident when welcoming guests with food allergies.”
“At the Rabbit Hole, using Food Allergy Canada’s Think Food Allergy tools and resources aligns perfectly with our commitment to food quality and exceptional hospitality,” says chef Andrew Nowry, The Rabbit Hole. “Access to these resources is crucial for maximizing the financial benefit to our business while empowering our staff with the knowledge and confidence to ensure every guest is served safely and has an optimal dining experience. I encourage everyone across the foodservice sector to use them.”
