News Hub

For Sonny, Founder of gluten-free fast food brand Sonny’s Food, eating out is rarely straightforward. Living with coeliac disease has exposed him to the gaps and risks in allergen management across hospitality. In this post he explains why dietary requirements must be treated as a core operational priority, with clear processes and training that protect both guests and businesses.

I live with coeliac disease. For me, eating gluten isn’t just uncomfortable, it’s dangerous. Coeliac isn’t an allergy, it’s an autoimmune disease. Even the smallest amount of gluten triggers my immune system to attack my body, leaving lasting damage. It’s not a lifestyle choice, it’s not me being awkward, it’s a medical condition I have to manage every single day.

On top of that, my girlfriend has a severe nut allergy. For her, even a trace of nuts can trigger a reaction that could be life threatening. Between us, we’ve seen just how broken allergen management in hospitality really is. And honestly? We’re both fed up.

The Harsh Reality of Eating Out

For me, every meal out is like running an obstacle course. I have to interrogate menus that are vague and misleading. I end up asking the same questions again and again, only to be met with blank stares or half answers... “It should be fine” or “We THINK it’s gluten free.” That’s not good enough when the consequence is my body turning against itself and gluten killing me over time.

For my girlfriend, it’s just as bad, if not worse. Too often, staff don’t understand the severity of allergies. They dismiss her concerns or act like she’s being dramatic. We’ve both seen the eye rolls, the impatience, the lack of care, the list goes on. Imagine how it feels to know your health is in someone else’s hands and they’re treating it like an inconvenience.

This is what eating out looks like for millions of people with dietary needs. Instead of joy, it becomes stressful, humiliating and sometimes outright dangerous.

Coeliac Disease Is Not Just Another “Allergen”

One of the biggest frustrations for me is how coeliac disease constantly gets lumped in with allergies. Yes, both require care, but they’re not the same. Allergies can trigger immediate, sometimes life threatening reactions. Coeliac disease causes long term, invisible damage every single time gluten slips through. Yet staff adopt the stigma that's been around for too long and assume a little bit of gluten is fine.

Yet too often, hospitality treats all of it as a box ticking exercise, just something to get through to keep people happy. That attitude has to change.

What Needs to Happen

If hospitality is going to be truly welcoming, allergen and dietary management has to become non-negotiable. That means:

• Clear, trustworthy menus. Guests shouldn’t have to cross examine staff to find out what’s safe
• Real training. Every member of staff should understand coeliac disease, allergies and cross-contamination risks
• Zero tolerance for mistakes. In kitchens, “it should be fine” doesn’t cut it. Separate prep areas, strict processes and accountability should be the baseline
• Respectful conversations. People like me and my partner shouldn’t be made to feel like a burden just for asking to eat safely

Tech Helps, Care Matters More

Digital tools can support change. Live ingredient tracking, digital allergen menus, ordering systems that flag risks. But let’s be clear, technology is useless without the right care. If staff don’t take our needs seriously, no app or database is going to save us. The change has to start with mindset, training and leadership.

Why This Matters

Eating out shouldn’t feel like a gamble. It shouldn’t be about rehearsing the same questions, bracing for the same dismissive responses or deciding whether it’s even worth the risk. Hospitality should mean everyone feels welcome, included and safe. Not just those lucky enough to eat without restrictions.

I’m tired of the excuses. I’m tired of being treated like I’m difficult for wanting food that won’t make me ill. And I’m tired of seeing my girlfriend treated like her life threatening allergy is just a nuisance.

This industry has had more than enough time to get it right. Even with improvements, everyone's getting it wrong and it's time for a change.