Catering to food allergy customers made easy

92% of customers with food allergies who find a restaurant offering the appropriate fare will return.

HOW WILL CATERING TO FOOD ALLERGY CUSTOMERS HELP YOUR BUSINESS?

INCENTIVIZE TEAM

Dietary restriction customers spend 250% more which means larger tips.

REDUCE RISK

Every 3 minutes someone with a food allergy goes to the emergency room

INCREASE REVENUE

Catering to food allergy customers can increase your revenue by 24%

HOW IT WORKS

Step 1

CUSTOMER SCANS THE CODE

Ingredients change all the time which makes a digital menu a valuable resource to keep your staff and customers up to date on the allergens in your food.

Step 2

CUSTOMER USES THE MENU TO ORDER

Our menu filters by the top 9 allergens/ vegan & breaks down any potential modifications and cross contact procedures. This keeps your staff from spending 5-10 minutes talking to one customer & fosters a sense of choice and normalcy for your customer.

Step 3

SERVER USES THE POS TO NOTIFY THE BOH

We work with you to put common allergy modifiers in your POS backend so all your servers have to do is click a button that shows the KDS any special procedures that need to be taken.

BECOME FOOD ALLERGY VERIFIED

We do more than just help you with your menu. You also have the option to have us verify your food allergy process, differentiating yourself as an allergy friendly restaurant. This verification allows us to advertise you to our community to the fullest extent so you become known as a safe haven for those with dietary restrictions.

Who We’ve Worked With

“Working with Kayla was an enlightening, hands on experience and I feel more confident knowing exactly what is in each of our menu items. Being able tell a guest with certainty that what they’re eating is safe for them yields a sense of true hospitality.”

Kathryn Clark, Old Blinking Light

OUR MOTTO IS TRANSPARENCY

WHO WOULD BE COMING TO CONSULT US?

 

Hi, my name is Kayla. I am the CEO of MacroMenu. I am a restaurant manager, certified health coach, and have had celiac for the past 16 years.

I can read an ingredient label in my sleep and am in the thick of restaurant operations everyday.

I will personally be consulting you throughout your entire time with us, taking all the work off your shoulders. All you have to to do is focus on serving the new customers you’re about to gain.

READY TO CAPTURE THE 63 M AMERICANS NOT EATING OUT?

What allergens is your facility dedicated free from?

What allergies can you accomodate?