4 ms·
It depends but I can say that for allergies, it isn't so sure it would be helpful. First, with severe allergies, you very rarely go to the restaurant at all. S
by igrekel 15y ago
It depends but I can say that for allergies, it isn't so sure it would be helpful.
First, with severe allergies, you very rarely go to the restaurant at all. Second, just checking the ingredients is not enough, you have to worry about cross contamination, or the origin of certain ingredients or the oil used to cook them. Sometimes, they seasonings, sauces or other preparation from an outside supplier whose content is not always known. Going after the suppliers often lead to yet more suppliers to check.
It may prove very useful for people with food intolerances, vegan or even diabetic people if you add glycemic information for the dishes.
- rhizome 15y agoNot only that, but any service that is relied upon to say whether some dish has nuts in it or not could get themselves wrapped up in a phat liability case in the odd case that it causes a problem.
- techiferous 15y agoI consider this one of the biggest challenges of the idea.
- r00fus 15y agoLiability issues are the first thing I thought of when I read this idea. With the small market of dietary-limited and the complete exposure this puts on the restaurant (open to both litigation and copycats), why would any restaurant go for this?