Challenges and strategies related to serving customers with food allergies in private clubs in the US

Purpose The purpose of this study was to explore the current issues and challenges related to serving customers with food allergies in club foodservice operations. Design/methodology/approach A total of 15 individual interviews were conducted with club managers in the US. Participants shared their strategies for preventing food allergy incidents, such as taking advantage of the member information management system, ensuring a proper communication line and preventing cross-contacts in both the front-of-the-house (FOH) and back-of-the-house (BOH). Findings Results indicated that food allergies posed challenges for club managers regarding the increasing populations and types of food allergies, customers not communicating their food allergies and the issues relating to providing allergen-free foods in large banquets. Balancing safety and satisfaction is critically important due to the nature of club operations. Research limitations/implications Implications to both club foodservice operators and customers with food allergies were provided. Originality/value This is the first research focusing on challenges and issues related to serving customers with food allergies in the club industry.