Limited-service restaurants have been revamping their menus to include more nutritious offerings but are slow to add items tailored to those with food allergies, writes Marlee Murphy. "It's a great niche opportunity for those who are willing to accommodate," says Paul Antico, CEO of AllergyEats. "The biggest barrier to a restaurant, whether it's independent or a chain, is commitment. It's the owners, the CEOs, the managers; if they make a commitment to becoming allergy friendly, it's not rocket science."
Published in Brief: