Picky Foodies are, with their specific requirements, usually the ones who decide where an entire party will dine. For the unsuspecting restauranteur, chef, manager or floor-staff member, the differences might seem trivial and Picky Foodies "difficult," but those details are exactly what can transform a one-dine diner into the most loyal of customers. Because once an establishment has proven itself safe and trustworthy, a Picky Foodie will almost certainly return again and again -- usually with friends.
My name is Gabriela Garay. I created the Picky Foodie to make the world of dining out a safer place for people like me who suffer from food allergies and intolerances. While I am one of the lucky ones in that none of my symptoms cause anaphylactic shock, one careless mistake can still result in days of debilitating agony.
Judging from the latest statistics, I am not alone:
- Recent studies revealed that celiac disease is one of the most common lifelong disorders in Europe and the United States. Celiac Disease, which has reportedly quadrupled since the 1950s, affects 1 person in 133, or approximately 3 million Americans. This is around the same number of people who suffer from type 1 diabetes and around six times more than the number of people suffering from Crohn’s Disease or MS. In addition, according to foodreactions.org, approximately 15% of the world’s population is gluten intolerant but do not have celiac disease (as opposed to the 1% that does).
- The American Association of Allergy, Asthma and Immunology states that over 3% of the population suffers from one of more Food Allergies. Others place that number closer to 1 in 25 Americans, or 4%. In the UK, that number is also estimated to be around 4%.
For Picky Foodies, even a momentary lapse on the part of the kitchen- or wait-staff can turn a pleasant evening into a full-blown nightmare. Unfortunately, the hospitality industry has yet to catch up: a dollop of cream, a slice of bread accidentally deposited, a piece of cheese hastily removed, a roll of the eyes, a comment – all of these mistakes are easily avoided provided, of course, that all parties possess the appropriate information.
With this in mind, the Picky Foodie has developed a host of unique training and consulting services in order to help restaurants, hotels and industry professionals gain the vital knowledge and understanding needed to properly cater to this ever-expanding segment of the population.
In our training session, we will cover topics ranging from the most common food allergens such as wheat, dairy, nuts and soy, to how to best interact with nervous Picky Foodies. During our training sessions, we answer questions such as:
- Which eight foods account for 90% of food-allergic reactions and where do they hide?
- What is the difference between an allergy and an intolerance, and why does it matter?
- Where do eggs fit into the picture?
- What steps can be taken to ensure the most positive dining experience possible for a customer with food allergies or intolerances?
- How does one best deal with a demanding Picky Foodie?
However, our workshops can be tailored to suit the focus and needs of each individual establishment because while we endeavor to cover a wide variety of topics, it is imperative that the staff be well-informed in the minutiae of their unique offerings thereby enabling them to put even the Pickiest of Foodies at ease. Our workshops are available in English, Spanish, French, Dutch and Hebrew and can be held in person or on Skype, as preferred.
As an added bonus, The Picky Foodie is committed to staying in touch: once your company has undergone one of our trainings, we will be available on email to answer future questions as they arise. In addition, we will make sure to keep you informed about the latest studies and techniques so that your establishment can remain as Picky Foodie friendly as possible.
For more information about our Corporate Consulting Services, or to schedule a consultation, please contact: firstname.lastname@example.org Interested on a personal level? Please check out The Picky Foodie's Individual Health Services
Are you a chef or a restauranteur? Have you recently been playing with the idea of adding more “healthy” options to your menu? Let The Picky Foodie help!
Options are not something a Picky Foodie encounters regularly. This does not need to be the case. Sadly, however, while more diners are becoming aware of the need to alter their eating habits, many restaurant menus have yet to reflect this change.
Luckily, with some clever simplification or substitution, almost anything can be made in a Picky Foodie friendly way!
If you are considering revamping your existing menu, or expanding it to accommodate more vegetarian, vegan, allergy-friendly or healthy options, The Picky Foodie can help you spruce up your offerings in easy, economically sound ways with nourishing, nutritious ideas that will appeal to even the most ingredient-conscious customer.
For more information about our Corporate Consulting Services, or to schedule a consultation, please contact: email@example.com.
Interested on a personal level? Check out The Picky Foodie's Individual Health Services.
 Catassi C, et al. The coeliac iceberg in Italy: a multicentre antigliadin antibodies screening for coeliac disease in school-age subjects. Acta Paediatr Suppl 1996; 412: 29-35. (http://www.second-opinions.co.uk/celiac.html)
 Fasano A, et al. Prevalence of celiac disease in at-risk and not-at-risk groups in the United States: a large multicenter study. Arch Intern Med 2003; 163: 286-292 (http://www.second-opinions.co.uk/celiac.html)
 The study was published in the July ’09 issue of Gastroenterology (http://www.foodnavigator-usa.com/Science-Nutrition/Study-suggests-celiac-disease-has-quadrupled-since-1950s)