Most research in food service about food allergies has centered on assessing employee food allergy knowledge, attitudes, and prac- tices. Few research studies have assessed food allergy policies and procedures. In our study, we a) assessed current food allergy policies and procedures in independently owned res- taurants and b) examined similarities and dif- ferences in existing food allergy policies and procedures in independently owned restau- rants in the Orlando metropolitan area.
TABLE 1
Demographic Characteristics of Participating Independent Restaurant Owners, Operators, and Managers ( n = 103)
Characteristic
#
%
Gender
Male
65 36
63.1 35.0
Female
Prefer not to answer
1 1
1.0 1.0
Methods
Not answered
Age (years) 18–25
Sample Selection Owners and managers of independently owned restaurants in the Orlando metropoli- tan area were the target population for our study. We chose this area because of its popu- lation size of 2.6 million (U.S. Census Bureau, 2022) and because it is a popular tourist des- tination. In 2022, approximately 74 million tourists visited the area (VisitOrlando.org, 2024). We obtained a list of independently owned restaurants ( n = 1,123) from the Florida Department of Business and Profes- sional Regulation (DBPR), Division of Hotels and Restaurants website. We reviewed and updated the list to include restaurant type and cuisine type and verified the information with restaurant owners, operators, and man- agers via phone call or the restaurant website. At the time of data collection, the COVID-19 pandemic caused >100,000 restaurants in the U.S. to close either permanently or tempo- rarily, which resulted in the closure of many restaurants in the Orlando metropolitan area (National Restaurant Association [NRA], 2024; Yelp, 2020). After accounting for per- manent ( n = 78) and temporary ( n = 88) clo- sures, 957 restaurants remained eligible to participate in our study. We contacted restaurant owners or man- agers ( n = 957) by telephone to explain the purpose of our study. Owners, operators, and managers who agreed to participate were asked to provide their email addresses to be sent the electronic questionnaire. A total of 41 restaurants declined to participate and 255 did not respond. Overall, 661 restaurants provided email addresses, of which 60 were undeliverable, resulting in a final sample size of 601. The institutional review board at Iowa State University approved the data collection protocol and questionnaire.
10 33 30 13 16
9.7
26–33 34–41 42–49
32.0 29.1 12.6 15.5
≥50
Not answered
1
1.0
Race
Hispanic or Latinx
42 39 11
41.0 37.9 10.7
White
Black or African American
Asian
8 1 1 1
7.8 1.0 1.0 1.0
American Indian or Alaska Native
Prefer not to answer
Not answered
Highest level of education High school or GED
15 24 20 34
14.6 23.3 19.4 33.0
Some college
Associate degree Bachelor’s degree Master’s degree Doctoral degree
8 1 1
7.8 1.0 1.0
Not answered
First language English
63 35
61.2 34.0
Spanish
Other
2 1 1 1
1.9 1.0 1.0 1.0
Chinese
Haitian Creole Not answered
continued
the top 8 major allergens included on form HR 5030-038 and to recognize food allergy symptoms (Florida Department of Business and Professional Regulation [DBPR], 2015).
The number of Florida restaurants that lack food allergy policies and procedures is unknown, which presents a risk to customers who have food allergies.
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