Restaurant Disclosure of Food Allergens: Analysis and Economic Implications

Endres, Alfred; Endres, Renata; Nižić, Marinela Krstinić

doi:10.2139/ssrn.3679043

Cited by 2 publications

(4 citation statements)

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“…The latest version of the Food Code recommends that restaurants provide allergen information on menus, placards, websites, and so on (Jobrack, 2023), confirming the future direction in terms of where allergen labeling should be available. Another recent study (Endres et al, 2021) also called for enhanced food allergen communication efforts via allergen disclosure. Since the number of consumers with food hypersensitivity is expected to increase in the future (FARE, 2023), the level of awareness and accommodative strategy could be a differentiating factor between a restaurant and its competitors; a transparent and accurate menu benefits restaurants by increasing brand attitudes and revisit intentions and smoothing the process of service failure recovery (Choi and La, 2013;Liu et al, 2019;Nguyen et al, 2022).…”

Section: Discussionmentioning

confidence: 99%

“…Indeed, consumers with adverse food reactions expect allergens to be identified on restaurant menus (Begen et al, 2018;Kwon et al, 2020). However, previous literature has shown that restaurants rarely list food allergens for each meal on the menu (Endres et al, 2021;Lee and Barker, 2017;Lee and Xu, 2015;Nunes et al, 2021). While consumers with food allergies value menu transparency, restaurants seem to be insensitive to the needs of this group of consumers.…”

Section: Dining Out With Adverse Food Reactionsmentioning

confidence: 99%

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Consumer visual attention to food allergen information on restaurant menus: an eye-tracking study

Lee,

Wei

2024

BFJ

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PurposeThis study sought to understand which food allergen labeling systems (non-directive, semi-directive, and directive) were attended to and preferred by 34 participants with food hypersensitivity and their perceived corporate social responsibility (CSR) and behavioral intention towards a restaurant that identifies food allergens on menus.Design/methodology/approachThis study used an online survey with open-ended and ranking questions, combined with eye-tracking technology, to explore participants' visual attention and design preferences regarding four menus. This study utilized one-way repeated measures analysis of variance (RM-ANOVA) and heat maps to analyze participants' menu-reading behaviors. A content analysis of survey responses and a ranking analysis of menus were conducted to understand the reasons behind consumers' preferred menu designs.FindingsThe advisory statement was not much attended to. Participants identified food allergen information significantly quicker with the directive labeling system (icons) than the other two systems, implying they were eye-catching. Semi-directive labeling system (red text) has lower visit count and was more preferred than two other systems; each labeling system has its strengths and limitations. Participants viewed restaurants that disclosed food allergen information on menus as socially responsible, and they would revisit those restaurants in the future.Originality/valueThis study was one of the first to explore, through use of eye-tracking technology, which food allergen labeling systems were attended to by consumers with food hypersensitivity. The use of triangulation methods strengthened the credibility of the results. The study provided empirical data to restauranteurs in the US on the values of food allergen identification on restaurant menus, although it is voluntary.

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Section: Discussionmentioning

confidence: 99%

Section: Dining Out With Adverse Food Reactionsmentioning

confidence: 99%

Consumer visual attention to food allergen information on restaurant menus: an eye-tracking study

Lee,

Wei

2024

BFJ

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“…However it is important to recognise that legal frameworks, enforcement and embedding of good foodservice practices are highly variable internationally (cf. Endres et al , 2021; McAdams et al , 2018; Wen and Kwon, 2019). The growing prevalence of food sensitivities, and the high profile cases of negative incidents reinforces the need invest in stronger foodservice practices (Soon, 2020).…”

Section: Findings and Discussionmentioning

confidence: 99%

“…County or region-specific legislation may compel providers to provide clear information, but this type of legal mechanism may not be in place internationally, and even if present, may not translate into robust practices in event settings (cf. Endres et al , 2021; McAdams et al , 2018; Wen and Kwon, 2019). As Begen et al (2018) observed, signalling the presence of risks communicates awareness, but it may merely convey minimum statutory compliance, which fails to instil trust and confidence in operators' capabilities.…”

Section: Findings and Discussionmentioning

confidence: 99%

The event experiences of attendees with food allergies, intolerances and coeliac disease: risk loaded value-creation/destruction

Weber

Lugosi

2021

IJEFM

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PurposeFor attendees with allergies, intolerances and coeliac disease, accessing safe, nutritious and good quality food and drink is a vital but challenging dimension of events. This study sought to capture and analyse the lived event experiences of individuals with a variety of food-related health, wellbeing and safety needs.Design/methodology/approachThis study adopted an inductive approach, using semi-structured interviews to gather qualitative data from participants with various food allergies and intolerances or coeliac disease.FindingsAttendees had low expectations regarding food choice, quality and value, which stemmed from past event experiences. Poor information about suitable food and drink, coupled with frontline staffs' perceived knowledge, responsiveness and care were frequently seen as sources of service failures. The data stress how exposure to potentially harmful foods and food avoidance influenced attendees' experiences. The findings also help to appreciate consumers' agency, identifying various coping strategies used by affected individuals to anticipate risks, engage in compensatory behaviours and mitigate the effects of unsuitable food and drink.Originality/valueThis study is unique in examining the event experiences of individuals with food allergies, intolerances and coeliac disease. It demonstrates how practices in the crucial domain of food and drink provision can affect the overall event experience, with potential consequences at, across and potentially beyond the venue and occasion. From a theoretical perspective, the study conceptualises intersections of risk, value-creation/destruction and experiential consumption. It shows the “episodic” and “perpetual” impacts of “risk loaded” consumption, while arguing that diverse value-creation/destruction practices mediate pathways leading to different experiential outcomes.

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Restaurant Disclosure of Food Allergens: Analysis and Economic Implications

Cited by 2 publications

References 0 publications

Consumer visual attention to food allergen information on restaurant menus: an eye-tracking study

Consumer visual attention to food allergen information on restaurant menus: an eye-tracking study

The event experiences of attendees with food allergies, intolerances and coeliac disease: risk loaded value-creation/destruction

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