Biz Briefs: Don't Pass the Nuts

Dining out can be a high-risk experience for the approximately 11 million Americans who suffer from food allergies. (Can I take the waiter's word that there isn't shellfish in my soup?) But help is on the way. "We're starting to see a sea change in how restaurants approach allergies," says Anne Munoz-Furlong, founder and CEO of Food Allergy & Anaphylaxis Network. Burger King, for instance, posts allergy information on its website, hangs allergen-alert signs in franchises and is developing a staff allergy-training program. Outback Steakhouse advertises a gluten-free menu, and Flat Top Grill, a stir-fry chain, uses separate woks to prevent cross contamination. At Walt Disney World, allergic customers are invited to call ahead with their dietary restrictions. Dominique Tougne of Bistro 110 in Chicago has even mandated that food for allergic customers be prepared on uncontaminated surfaces and hand-delivered by the chef. Tougne--whose son has severe peanut allergies--still warns diners: "Don't be scared to challenge the workers in restaurants." --By Kristin Kloberdanz/Chicago