Food Intolerances: How Chefs Are Adapting to Rising Demand

Taking food intolerances into account is no longer a rare exception but a widespread trend reshaping the restaurant industry. In France, for instance, nearly 15% of orders now come with specific dietary requests.

In brief
Food intolerances, unlike allergies, are adverse reactions to certain foods that are often less immediate but just as challenging to manage. Whether it’s gluten or lactose intolerance, or allergies to nuts or sesame, these issues require special care during meal preparation. Currently, about 15% of restaurant orders include requests related to food intolerances. This shift, which was relatively uncommon a decade ago, now impacts the daily operations of chefs, who must cater to an increasingly diverse set of dietary needs while ensuring food safety. 

Analysis and Insights
A Growing Phenomenon: The number of requests related to food intolerances has surged dramatically in the past decade. This mirrors a broader societal shift toward greater awareness of health and dietary choices, often driven by consumers who are more mindful of what they eat. As a result, it has become more difficult for restaurants to standardize dishes, as customers increasingly demand personalization and transparency about the ingredients used.
An Opportunity for Differentiation: Managing food intolerances offers chefs a unique opportunity to stand out. Restaurants that can efficiently meet the specific needs of customers—through creative alternatives like gluten-free bread or lactose-free desserts—not only build loyalty with a new clientele but also enhance their reputation for culinary expertise. 
A Logistical Challenge: Handling food intolerances is far from straightforward. Beyond ingredient restrictions, many kitchens need to undergo significant reorganization. Separate preparation areas, dedicated utensils, and well-trained staff are essential. The risk of cross-contamination is an ongoing concern, particularly for establishments that lack the logistical capacity to fully manage these requirements. 
A Fragmented Approach: While high-end restaurants often invest in strict protocols to manage food intolerances, smaller establishments, such as casual eateries or fast-food chains, struggle to implement similar measures. This creates a divide in the industry, where the ability to cater to intolerances becomes a premium service that only well-resourced venues can offer. 

Global Perspective: In some countries, like the UK and the US, allergen-free certifications are common and help restaurants boost their credibility. In Italy, the focus on food intolerances has led to the rise of new offerings, such as entirely gluten-free pizzerias. In Japan, digitalized menus allow customers to indicate their intolerances when placing an order, making it easier for kitchens to manage these requests efficiently. 

Alice P