Consultation for Businesses that want to attract new
clientele and increase business
- even in a tough economy
FREE 60 MINUTE INITIAL CONSULTATION &
ON-SITE NEEDS ASSESSMENT
(travel costs may apply outside of the greater Boston MA/Portland ME area)
* To answer your questions about consultation
* To complete an on-site needs assessment
* To help establish your goals
* To begin making a comprehensive,
cost effective plan to help you reach your goals
Besides soy, what other ingredient on this label
will make many people sick?
Facts to consider...
* According to estimates from the U.S. Centers for Disease Control and Prevention, 12
million Americans-roughly one in 25 people-suffer from genuine food allergies
* 1 in 133 people have Celiac Disease/gluten intolerance
* Countless more suffer from various food sensitivities
* People with food challenges routinely exchange information about allergy-friendly
restaurants, both by word and via internet reviews and blogs. Restaurants that
earn top stars for accommodating people with food allergies and intolerance retain
loyal customers and build their businesses.
* People with dietary restrictions don't necessarily go out to restaurants looking for
variety or even taste...they go back to the same restaurants that they know they can
TRUST.
* People with food challenges don't usually dine alone; they bring along family and
friends. For this reason, food establishments that don't cater to food challenges are
missing out on an estimated 20% of potential business.
* According to the Gluten Free Passport, "As more and more individuals require gluten
and allergen-free diets, the demand for higher levels of awareness and knowledge is
needed in the global marketplace. There are tremendous business opportunities
for increased revenues from this potentially loyal, repeat and profitable consumer
segment once special diet customers feel safe eating..."
* In a survey reported in the April 2007 issue of Annals of Allergy, Asthma &
Immunology, the scientific journal of the American College of Allergy, Asthma and
Immunology, showed food allergy training was only conducted in 42% of
restaurants and food establishments. The article noted that while about 90 percent
of managers, servers and chefs reported varying degrees of comfort with providing a
safe meal, they had some misconceptions like consuming a small amount of
allergen is safe (24 percent); fryer heat destroys allergens (35 percent); and
removal of an allergen from a finished meal was safe (25 percent).
Is consultation right for your business?