Do it yourself
“We have taken the decision to pioneer them ourselves — either go directly to source internationally or develop our own products with regional and reputable suppliers to meet our nutritional rigor.
“If we can source locally, with quality suppliers we save much of the cost of transport and logistics which helps off-set the added cost of high quality ingredients.”
In fact, NKD goes as far as growing its own veg for its salads and pizzas, and recently introduced a gluten-free pizza on its menu.
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But Jomaa believes people are more likely to pay a higher price when an outlet specialises in a specific area — primarily because they trust it has been produced in a strict environment.
In a previous interview with Caterer, Jomaa said there is a lack of awareness in the industry, particularly where allergies and intolerances are concerned and their seriousness.
The trust issue
“Bakeries, hotels and pastry kitchens are not doing enough, as they are not dedicating areas in their kitchens to prepare gluten-free meals, breads or pastries. They also lack the knowledge, training and experience in understanding gluten intolerance and the risks associated with cross contamination,” she explains.
And it is challenging too for an outlet to ensure its operation is 100% gluten free for celiac sufferers, 100% dairy-free for those with a lactose intolerance and so on.
Kumar says: “There are always the big wild cards — cross contamination and lack of knowledge at any given establishment on a given day. These concerns remain front and centre for food-allergic customers and require vigilance on the part of the diner.” But, he believes understanding is getting better as does Rai.
“Our staff are extremely well trained and aware of the consequences of including certain foods in one’s diet. Even small things like asking whether the guest has allergies while taking orders.” But chef Alessandro Zulian, Carluccio’s, is not as convinced.
“Not many staff are aware of food intolerances / allergies and the danger associated with them. I have noticed this in various restaurants in Dubai. Carluccios’ holds training sessions focused on food allergies for front of house staff.”
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