If you cater to the smallest costumer base you will make the least money.

I started baking free from top 8 allergens years ago. It js VERY easy to make good food that is allergen free. I have a lot experience working in restaurants. It is SUPER hard to avoid cross contact if the kitchen isn’t dedicated free from a specific allergen. Food allergies are super serious, some can be fatal, so it’s a huge risk to take on if there are shared prep spaces/equipment. But I do think everyone who works in a kitchen should be required to complete an allergen safety course.

Try understanding that not everyone has the same allergies, tolerances, and preferences as you. The intersection of all people’s preferred/required foods is nothing. There is nothing that works for everyone. Not even air and water. And until you escape your “I should be the default” bubble, you will never be able to move past this.

I’m allergic to wheat and soy. Do you really think restaurants are going to be able to not cross contaminate? No, and it’s irresponsible of myself to assume so. It’s like having epilepsy, my disability is my responsibility.

And when they switch the “normal” ingredients to fava bean pasta and koji cashew cheese how should they handle the folks with legume or nut allergies?

Ooh interesting; so a restaurant that has a menu catering to EVERYONE’s allergies?