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Burger kitchen boss defends turning away people with allergies
TL;DR
The owner of Bun X, Jeff Taylor, defends his policy of turning away customers with certain food allergies, stating it is fair due to the kitchen's limitations. The decision has sparked criticism and debate about allergen safety in food service.
Key points
- Bun X turns away customers with certain food allergies
- Jeff Taylor defends the policy as fair and transparent
- Criticism arose after an online review of the policy
- Some praise the business for its openness
- Bun X plans to change its allergen policy due to cross-contamination concerns
Mentioned in this story
Bun XJeff TaylorNorwichRatula ChakrabortyUniversity of East Anglia
A business owner who tells his staff to turn away customers with certain food allergies insists the burger kitchen's policy is "fair".
Jeff Taylor, who owns Bun X, which operates out of two pubs in Norwich, found himself facing criticism on social media after he shared an angry online review from someone who was refused service due to allergies.
He said Bun X is unable to cater for anyone with a gluten, nut, soya or sesame allergy due to it operating out of a small kitchen and he believes this policy is transparent upon booking.
While the business has been praised for its openness by some, Ratula Chakraborty, a professor of business management at the University of East Anglia, argues Bun X could do more to cater to allergens.
In February, Bun X announced it would be changing its policy on allergens after "due diligence concluded that there is no safe way to 100% eradicate cross contamination".
Taylor says the buns are handmade in a bakery that handles nuts, the oil the kitchen uses is soya bean vegetable oil and sesame seeds on the buns "cover the entire kitchen".
"We are not being pedantic, we are being extremely fair" when it comes to turning people around due to cross contamination, Taylor says.
Due to the space of the kitchen, Taylor says the business had to make "tricky decisions" while abiding by the laws on serving and preparing food.
In order to be transparent with customers, Taylor says upon booking with Bun X customers receive terms and conditions and a text that states the business is unable to cater to people with those allergies.
The Food Standards Agency advises people with an allergy visiting a restaurant to be upfront with the eatery and make sure it is able to make the changes to suit any dietary needs.
In the UK, food businesses must follow labelling laws, provide allergen information and handle food allergens effectively in food preparation.
The Food Standards Agency says there are a number of actions businesses can take to avoid cross-contamination, including cleaning utensils, handwashing and storing ingredients separately.
It advises if cross-contamination cannot be avoided, then customers should be informed that allergen-free dishes cannot be provided.
Bun X has received a number of negative reviews on social media, TripAdvisor and Google, Taylor says.
One person wrote: "If you have a food allergy and you want to eat there, don't bother, they won't serve you. Was felt like I had a disease of something."
After sharing a negative review on social media, the business received a number of supportive messages, however, it has been criticised previously for not catering to allergies.
Q&A
Why does Bun X turn away customers with food allergies?
Bun X turns away customers with food allergies due to the small kitchen's inability to safely cater for allergens like gluten, nuts, soya, or sesame.
What is the reaction to Bun X's allergy policy?
The allergy policy has received mixed reactions, with some praising the transparency while others criticize the lack of accommodation for customers with allergies.
Who is Jeff Taylor and what is his role at Bun X?
Jeff Taylor is the owner of Bun X, a burger kitchen operating out of two pubs in Norwich, where he enforces the policy regarding food allergies.
What changes did Bun X announce regarding its allergen policy?
Bun X announced it would change its allergen policy after concluding that it cannot guarantee the elimination of cross-contamination.
