Menu

March 30-31, 2025

Boston Convention & Exhibition Center

Boston, MA

Hero Subpage

Growing Your Guest Base with Allergen-Friendly Menus

Growing Your Guest Base with Allergen-Friendly Menus

Loading

Growing Your Guest Base with Allergen-Friendly Menus

Monday, March 31, 2025
Ed-Quarters

ln today's dining landscape, inclusivity is more than a trend-it's a necessity. With food allergies affecting millions and rising rapidly, restaurants have an opportunity to lead the way in creating dining experiences that are not only safe but also memorable. This session explores how allergen­ friendly initiatives can help you grow your guest base while reinforcing your commitment to exceptional service and inclusivity.

Key Takeaways:

  • Building a Trustworthy Brand: Make allergen awareness a cornerstone of your guest experience strategy.
  • Educating and Empowering Your Team: Ensure your staff has the knowledge and confidence to deliver consistently safe dining experiences.
  • Creating an Inclusive Menu: Design a menu that welcomes everyone without compromising on flavor or your brand values.

Discover how innovation, empathy, and smart strategy can position your restaurant as a leader in inclusive dining.

Speakers
Daniel Greenough, Director of Culinary - 110 Grill
Kimberly Wallace, Chief Operating Officer - 110 Grill
Ryan Dion, Chief Executive Officer - AAM Kelly’s Restaurant Group, LLC