allergy fare

Your definitive guide to allergen-free eating in the city.

DESCRIPTORS Food AllergiesFAANSan Francisco RestaurantsAccommodateMobile AppGlutenDairyPeanutsShellfishSoyTree NutsEggsFishRestaurant Guide

ABSTRACT This research proposal deals with the issue of San Francisco residents who are affected by food allergies and their ability to find restaurants that will accommo-date their needs. The reader will find an introduction to the problem, along with general assumptions and design parameters. From there, the researcher breaks down and analyzes the research that was used to support the study. This research includes library and internet findings, personal interviews, domain audits and consulting with a panel of experts. The reader will then find a breakdown of the proposed solution, which includes a mutli-functional mobile app intended to suit various problems dealt with by those who are affected by food allergies.

TABLE OF CONTENTS CHAPTER 1: An Introduction to the Problem[10] 1.1 Introduction[12] 1.2 Background [15] 1.3 Problem Statement[16] 1.4 Purpose Statement[17] 1.5 Significance of Study[18] 1.6 Assumptions[19] 1.7 Definition of Terms[20] 1.8 Problem Parameters[21] 1.9 Design Parameters[22] 1.10 Hypothesis[23] 1.11 Research Methodology[24] 1.12 Chapter Summary

CHAPTER 2: Review of the Research Methods[28] 2.1 Introduction[29] 2.2 Library & Internet[30] 2.3 Personal Interviews[32] 2.4 Problem Statement

[33] 2.5 Purpose Statement[34] 2.6 Panel of Experts[35] 2.7 Organizational Tools[38] 2.8 Chapter Summary

CHAPTER 3: Definitive Guide to Eating in the City[42] 3.1 Introduction[43] 3.2 Problem Statement[44] 3.3 Purpose Statement[45] 3.4 Design Parameters[46] 3.5 Rationale[47] 3.6 Sketches[50] 3.7 Mock-Ups[54] 3.8 Font Study[56] 3.9 Color Study[58] 3.10 Icon Study[60] 3.11 Importance of Research[61] 3.12 Chapter Summary

CHAPTER 4: Conclusion[64] 4.1 Problem Statement[65] 4.2 Purpose Statement[66] 4.3 Conclusion

Appendix A: Panel of ExpertsAppendix B: Interviews

Bibliography

AN INTRODUCTION TO THE PROBLEM

CHAPTER ONE

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1INTRODUCTION This study is focusing on people who live

in San Francisco, California and have food allergies and the ways in which they find restaurants that will accommodate them. Studies have found that over half of all fatal allergy attacks happen at restaurants, and with the increase of people being more aware of food allergies it is important that those with food allergies are able to easily access restaurants without having to con-stantly worry about having an allergy attack. There are eight foods — wheat, dairy, eggs, soy, peanuts, tree nuts, fish and shellfish —

that account for 90% of all food allergies, so this study will focus on those allergens. The research looks into how people with food allergies currently go about finding restaurants to eat at, as well as how restaurant staffs respond to and are able to accommodate those with food allergies. The research will drive a solution to ease the restaurant search for those with food allergies and better help them communicate their needs with restaurant staff.

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2BACKGROUND

are affected by food allergies

15 MILLION PEOPLE

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account for 90% of all food allergies

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50%of fatal food allergies aretriggered by food served at a restaurant

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3PROBLEM STATEMENT San Francisco residents affected by food

allergies face challenges finding restaurants

that will provide for their needs.

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4PURPOSE STATEMENT The purpose of this study was to research

and develop a system to allow individuals

with food allergies to easily find restaurants

that will accommodate them.

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5SIGNIFICANCE OF STUDY The significance of this study was to help people affected by food allergies to feel

more at ease when eating out at restaurants. It was also necessary that restaurant staff and patrons have a streamlined method of communicating with each other to make sure that the accommodations do not cause a back up in the normal order in which things run. Anne Munoz, founder of the Food Allergy and Anaphylaxis Network says that “from the allergic person’s perspective, it’s a leap of faith that you’re going to get accurate information about the ingredients” that are being used to prepare a meal. With over 50% of fatal food allergy reactions taking place in restaurants it’s vital that a system to help the allergic person’s overall experience be developed. This was also an important issue, because many people are not aware of the serious dangers of having food allergies unless they themselves are affected. By taking on this problem, the researcher hoped to not only make it easier for those affected to eat out without constantly worrying about the food that was consumed, but to make restaurant staffs more aware of the seriousness of the issue at hand.

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6ASSUMPTIONS 1. Most restaurants don’t have a specific method for handling

patrons with food allergies

2. People with food allergies don’t feel comfortable going to unfamiliar restaurants

3. People without food allergies do not understand how serious they can be

4. The varying levels of allergic reactions makes it difficult to have one solution for everyone

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7 DEFINITION OF TERMS 1. Food Allergies: For the purpose of this study, food allergies will only refer to

the eight most common — dairy, soy, eggs, fish, peanuts, tree nuts, shellfish, and wheat.

2. FAAN: Food Allergy and Anaphylatic Network, an online source for people with food allergies to learn more information and get support.

3. Cross-Contamination: the process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect.

4. Isolated Kitchen: an area in a restaurant that is reserved for the sole purpose of handling and cooking foods that need to be kept allergen-free and avoid cross-contamination.

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8PROBLEM PARAMETERS 1. Limited amount of time to research the problem and

develop a solution

2. Food allergies is a large topic, so not everything will be addressed

3. Research and solution will only focus on restaurants in San Francisco

4. Study was focused only one major 8 allergens: dairy, fish, shellfish, peanuts, tree nuts, soy, eggs, gluten.

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9 DESIGN PARAMETERS 1. To create a system that allows individuals with food allergies

to easily find restaurants that suit their needs

2. The system should also inform the patron of procedures in place to prevent allergic reactions, such as those dealing with cross-contamination, having a dedicated server, etc.

3. The solution should also be able to inform the restaurant of the needs of the patron

4. Needs to be easily accessed

5. The solution needs to be trusted by those with food allergies to provide up-to-date and accurate information

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10HYPOTHESIS The proper tools will allow people with food

allergies to have a less challenging experience

finding restaurants to eat at & help them better

communicate their needs to restaurant staff.

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11 RESEARCH METHODOLOGY 1. General Internet Research

2. Personal Interviews

3. Library Research

4. Domain Audits

5. Consulting with Panel Experts

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12CHAPTER SUMMARY The focus of this study was to research

current methods for finding accommodating

restaurants by individuals with food allergies

and developing a system that would better

suit their needs. As discussed in this chapter,

this is an important problem because there

has been a rise in food allergy diagnosis and

with over 50% of fatal food related allergy

attacks happening in restaurants it’s imperative

that a solution be devised. Moving forward

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in this proposal, the reader will find an

analysis of the research that was used and a

break down of the solution that was derived

from it.

REVIEW OF THE RESEARCH METHODS

CHAPTER TWO

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INTRODUCTIONThis chapter will be focusing on the research

methods that were used in the study. The

research methods used for this study range

from referring to websites dedicated to allergy

education, to conducting to interviews with

individuals who have multiple food allergies,

to observing individuals at restaurants. The

researcher will use this chapter to walk the

reader through the literature and to analyze

their findings in relation to the study.

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2LIBRARY & INTERNET

To begin the research phase, the researcher did an internet search of food allergies and found many valuable websites dedicated to food allergy education.

One of the most helpful was the Food Allergy and Anaphylaxis Network website, which has a wealth of information about food allergies, what causes them, how to be better prepared for them, and many statistics about food allergies that various studies have found over the years. From FAAN, the researcher learned that there are eight foods that account for about 90% of all food allergies. These foods include: dairy, peanuts, tree nuts, soy, fish, shellfish, wheat and eggs. The FAAN website also provided information about food allergies and restaurants and the importance of communication between the diner and the restaurant staff. Since over half of all fatal food allergy reactions occur in restaurants, it’s important for both the diner and the staff to take the situation seriously. While the FAAN website provided information about how to communication food allergies, the information is not easily accessible and does not allow for constant reminders during the dining experience.

The internet research also led the researcher to find many blogs kept by individuals with food allergies. This proved to be a great starting point for conducting interviews with individuals, which will discussed in greater detail in the next section.

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INTERVIEWSFor the study, the researcher decided to personal interviews with individuals with food allergies in order to gather the best responses and information about the dining out process. The interviews proved to be very insightful and provided the researcher with information that was not previously known or considered.

Most of those interviewed voiced that their major concern when eating out is cross-contamination and not having full disclosure about certain ingredients, such as ‘spices’. Both of these issues make dining out a very risky experience if the diner’s allergies are severe. With cross-contamination the restaurant may have menu items that do not contain the allergen, however they do not follow proper sanitation and preparation methods when it comes to food allergies which can allow for cross-contamination and allergic reactions. Also, by just listing an ingredient as ‘spices’ the diner has no idea as to what spices can contain, which can lead them to not want to eat at the restaurant at all for fear of not knowing exactly what is going to be in their food.

The most common methods for finding restaurants to eat at for those interviewed were looking up menus online, calling the restaurant ahead of time to see if they could be accommodated, or by word of mouth.

Since many of the people that were interviewed have been dealing with their food allergies for some time, they were all able to share a few tips when it comes to whether or not the restaurant really has their best interest in mind. The most

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obvious sign most said to look for was whether or not the staff was actually taking the time to listen to the diner’s allergy concerns. All of them agreed that if the wait staff was rushing them while they were explaining their allergies that they would leave rather than eat there. Another tip was to remind the servers and chefs multiple times throughout the night. They said that while it might seem annoying, the staff is likely to forget the severity of your allergies amongst all of the other customers they are helping.

Overall, those who were interviewed continually stressed the importance of communication. When dealing with food allergies at a restaurant there is no such thing as talking too much or over explaining. The simpler your can spell it out for the restaurant staff, the better the experience will be for all of those involved.

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4PROBLEM STATEMENT

San Francisco residents affected by food



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5PURPOSE STATEMENT

The purpose of this study was to research




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6PANEL EXPERTS

Katherine Mathis— founder, revolver studiosKatherine deals with brand development through her company Revolver Studios. She was chosen to be on the panel for this study for her expertise in branding, as the final solution will need to have a strong brand.

Andrew Capener— founder, kneadbe.comAndrew is the co-founder of kneadbe.com, an online marketplace for allergen and gluten free goods. His expertise in allergen and gluten free food was needed to help guide the research through the study.

Jessica Boncutter— owner, bar julesJessica is the owner of Bar Jules, a restaurant in the Hayes Valley neighborhood of San Francisco. She was chosen for the panel for her perspective from the business side of the restaurant industry.

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7ORGANIZATIONAL TOOLS

On the following pages, the reader will find

two different methods of organizational tools

that researcher used to help track progress

during the study. The first is a PERT Chart,

which broke the project down into main

catergories and then listed specific tasks

within those catergories. The second was a

timeline, which helped the researcher stay

focused during the limited time alloted for

the study.

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2/1/12: Develop 3 P&P statements 2/6: Revise P&P statements2/8: Finalize P&P statements2/8: Start blog2/15: Timeline & PERT Chart

2/20: Start panelist search2/22: Common Allergies List2/24: Known AF restaurants in SF2/28: Start thinking about survey

2/28: Create 3 Personas3/1: Put presentation together3/4: Revise presentation3/7: Present presentation

BRAINSTORM{{INITIAL

RESEARCH

{MIDTERM

{RESEARCH

4/4: Determine prototype4/7: Start CH 24/9: Consult with panelists about progress4/11: Prototype Research4/14: Proof CH 24/16: CH 2 Review in class{PROTOTYPE

DEVELOPMENT

4/18: Start CH 34/25: CH 3 Review in class4/26: Finalize prototype4/30: Final Presentations Start5/1: Make necessary edits5/5-12: Printing & Binding5/16/12: Final report due{FINAL

3/12: Library Research3/14: Interview questions for panelists3/15: Finalize survey3/18: Send out panelist interviews3/20: Start CH13/27: Proof CH14/2: CH 1 Review in class

505 PERT CHART Jensen Luther

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WEEK 1: 1/23-1/25.: first day of class business.: formulating the problem & purpose statement_ Student Info Sheet - Upload to iLearn (1/25 by 5PM)_ Overview of What’s to Come - Start

WEEK 4: 2/13-2/15.: Survey’s & Questionnaires.: Finalize Problem & Purpose.: Timeline & PERT Chart.: Sign up for Individual Appts & Midterm_ Overview of What’s to Come - Upload to iLearn (2/13 by 5PM)_ Final Problem & Purpose - Upload to iLearn & blog_ Timeline - Start_ PERT Chart - Start

WEEK 2: 1/30-2/1.: Research Problem & Purpose Statement.: Collaboratory_ 3 Problem & Purpose Statements - Upload to iLearn

WEEK 3: 2/6-2/8.: Visit from Darlene Tong.: Collaboratory_ Revise Problem & Purpose

BRAINSTORMING

WEEK 5: 2/20-2/22.: Individual Research Time_ Timeline - Upload to iLearn & blog (2/22 by 5PM)_ Survey - Start_ PERT Chart - finalize_ Start looking for panelists

WEEK 6: 2/27-2/29.: Individual Research Time_ Meet with Nancy, 6:55 FA421_ PERT Chart - Upload to iLearn & blog (2/27 by 5PM)_ Look for Panelists_ Finalize Survey_ 3 Personas - Start_ Midterm Presentation - Start

RESEARCH

WEEK 7: 3/5-3/7.: Midterm Presentations Start.: PORTFOLIO NIGHT!_ Finalize Midterm Presentation_ Midterm Presentation (3/7)

WEEK 8: 3/12-3/14.: Midterm Presentations _ Chapter 1 - Start_ Send out Surveys

WEEK 9: 3/19-3/21.: SPRING BREAK! _ Work on Ch 1

MIDTERM!

WEEK 14: 4/23-4/25.: Discuss Final Presentations _ CH 3 Review (4/25)

WEEK 15&16: 4/30-5/16 .: Final Presentations!_ Final Research Propsal Due (5/16)

FINAL!

WEEK 10: 3/26-3/28.: Individual Research Time _ Research Proposal Format (iLearn)_ Finalize Ch 1_ Start thinking about Prototype

WEEK 11: 4/2-4/4.: Individual Research Time .: Chapter 1 Review

WEEK 12: 4/9-4/11.: Prototype Development Time _ CH 2 - Start

WEEK 13: 4/16-4/18.: Prototype Development Time _ CH 2 Review (4/16)_ Start CH 3

RESEARCH & PROTOTYPE DEVELOPMENT

505 TIMELINE Jensen Luther

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9CHAPTER SUMMARY In short, internet and library research, as well

as personal interviews, provided the majority

of the data that was used in analyzing the

problem presented in this study. This research

was also the driver behind the solution to

the problem, which will be discussed in the

next chapter.

DEFINITIVE GUIDE TO EATING IN THE CITY

CHAPTER THREE

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1INTRODUCTION In this chapter, the researcher discusses the

methods used in deriving a solution to the

problem at hand. To help in explaining how

this solution was derived the researcher first

explains the parameters of the design and

then connects the dots from specific aspects

of the solution to the research that led the

researcher to them.

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2PROBLEM STATEMENT San Francisco residents affected by food



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3PURPOSE STATEMENT The purpose of this study was to research




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4DESIGN PARAMETERS The final solution had to fit into a number of design parameters that presented

themselves at the beginning of the study.Due to time constraints, the problem needed to researched and provided with

a solution in 15 weeks. Since most of the time was used to research, the solution needed to be something that could be achieved in approximately five weeks.

Since the problem focused on helping people find restaurants to eat at, the final design needed to be something that could be easily transported. This parameter came about due to the fact that most people, whether they have food allergies or not, like to be able to quickly and easily look up restaurants on the go. At the same time, it was also necessary that the final solution be just as helpful in planning ahead for outings that required eating out.

A major parameter of the design was to devise a solution that would be easy to interact with, while also providing the largest amount of information possible since there are many factors that go into choosing a restaurant for those affected by food allergies.

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5 RATIONALE

With the rise in food allergy awareness, the researcher found that it was important for those with food allergies to easily be able to eat out. The researcher has learned through observing friends and family members, as well as in interviewing various individuals with food allergies, that food allergies not only affect one’s ability to eat out, but also make them think that there is no safe way to eat out. The researcher believed that there was a better solution than just settling and set out to find just that through this study. As one who enjoys food, the researcher felt that no one should not be able to enjoy a nice meal out without the constant worry of whether or not what they’re eating would make them sick or whether they could trust the person preparing their food. Through this study the research sought to bridge the divide between those affected by food allergies and restaurants and their staff by learning where the problems truly lie and seeking a clear, concise solution to said problems.

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6SKETCHES HOME SCREEN

LOG IN

FIND A RESTAURANT

ADD NEW RESTAURANT

SEARCH

NEARBY

CONFIRMATION

JOIN

CREATE PROFILE1. CUSTOMIZE ALLERGIES2. RANK ISSUES3. ENABLE GEO-LOCATION

RESTAURANT PAGE1. READ/WRITE REVIEWS2. BOOKMARK3. RESERVATIONS

NOTIFY RESTAURANT1. HOW MANY PEOPLE/TIME2. ALLERGIES3. CONTACT INFO

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7MOCK UPS

SIGN IN! JOIN!

This is the home screen that users would see upon launching the app. From here they can either sign-in to their account or create an account if they are not already a memeber.

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BACK FIND NEXT

PROFILE

SELECT THE FOODS YOU’RE ALLERGIC TO

NEARBY SEARCH FILTER MAP

1.2mi

1.9mi

ADD FIND OPTIONS

This screen shows one of the ways that users would be able to customize their experience. By selecting the allergens they are affected by, the app would be able to make recommendations based on the information.

Here, users are able to browse different restaurants that can accommodate their needs. They would be able to sort by restaurants that are nearby, or they could use the filter to land specific results.

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Instead of a scrollable list, users can also view their search results on a map that would pinpoint where they are and then also show all of the restaurants that are nearby that can accommodate them.

For more specific results users can use the filter to screen to choose the type of food, neighborhood, etc., and then be shown a list of restaurants that match their criteria.


ADD FIND OPTIONS


ADD FIND OPTIONS

TOP RATED BEST MATCH NEWLY ADDED

SORT RESULTS BY

ALLERGENS

NEIGHBORHOOD

TYPE OF FOOD

OPEN NOW

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MENU

BACK

CALL WRITE REVIEW

BAR JULES

dairy, gluten, peanut, fish and egg free dishes available

609 Hayes St.San Francisco, CA 94102

(415) 621 - 5482

PERKS: designated server, isolated kitchens

REVIEWS

NOTIFY RESTAURANTOF YOUR VISIT

BOOKMARK

MENU

BACK

CALL WRITE REVIEW

BAR JULES

dairy, gluten, peanut, fish and egg free dishes available

609 Hayes St.San Francisco, CA 94102

(415) 621 - 5482

PERKS: designated server, isolated kitchens

REVIEWS

NOTIFY RESTAURANTOF YOUR VISIT

BOOKMARK

# of people time

name phone number

allergic to: dairy, peanuts, fish + add allergens

additonal comments

SEND!X

This is a view of a restaurant page. Users can read reviews, look at the menu, notify the restaurant of their visit and see what perks that restaurant is able to provide, such as an isolated kitchen.

Users would use this screen to notify the restaurant of their visit. This would only be allowed with restaurants that participate in the app, and would act as a reservation for the user.

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8 FONT STUDY Through this study, the researcher found that best way to devise a solution that

would allow users to interact on the go and with each other to provide feedback and support would be to provide a web solution. With this parameter, the researcher looked into web-safe fonts. Since the final solution would be used by various individuals the researcher wanted a typeface that would work across multiple platforms. While the solution is limited to the desktop for now, the researcher did not want to leave out the possibility of a mobile application of the solution, and so also wanted to find a typeface that would work across various platforms of mobile devices. With this parameters, the researcher chose to use Trebuchet MS as the main typeface for the final design. It was found that Trebuchet MS is considered multi-platform web and mobile safe, which means it would cause the lease amount of formatting problems for users.

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Trebuchet MS RegularA B C D E F G H I J K L M N O P Q R S T U V W X Y Za b c d e f g h i j k l m n o p q r s t u v w x y z1 2 3 4 5 6 7 8 9 0 ! ? . ,

Trebuchet MS ItalicA B C D E F G H I J K L M N O P Q R S T U V W X Y Za b c d e f g h i j k l m n o p q r s t u v w x y z1 2 3 4 5 6 7 8 9 0 ! ? . ,

Trebuchet MS BoldA B C D E F G H I J K L M N O P Q R S T U V W X Y Za b c d e f g h i j k l m n o p q r s t u v w x y z1 2 3 4 5 6 7 8 9 0 ! ? . ,

Trebuchet MS Bold ItalicA B C D E F G H I J K L M N O P Q R S T U V W X Y Za b c d e f g h i j k l m n o p q r s t u v w x y z1 2 3 4 5 6 7 8 9 0 ! ? . ,

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9 COLOR STUDY Since dealing with food allergies, the researcher felt it would be best to stick with

a natural color palette. When looking into colors that were suitable for web and mobile devices, the researcher found that bold colors help to attract the viewer and draw them in. On this foundation, the researcher started with a muted, but bold red and green color. From here, the Adobe Kuler website was used to find other colors that would compliment and satisfy the palette. The lighter blues and yellows came into play to liven up and lighten the color palette, as the research wanted the palette to have an strong bold feel, yet also have it be not too serious. In choosing a neutral color, the researcher went with grey after learning that grey creates less of a contrast between bold colors than black. With research and the help of Adobe Kuler, the researcher was able to finalize a palette that was attention-grabbing, yet also went with the natural feel of food allergies.

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C: 01 M: 00 Y: 23 K: 00 // R: 254 G: 249 B: 206 // # FCF9CE

C: 00 M: 19 Y: 89 K: 0 // R: 255 G: 205 B: 51 // # FFCD33

C: 49 M: 00 Y: 46 K: 26 // R: 102 G: 160 B: 129 // # 66A081

C: 26 M: 88 Y: 100 K: 24 // R: 152 G: 54 B: 32 // # 983620

C: 64 M: 56 Y: 92 K: 63 // R: 52 G: 52 B: 23 // # 343417

C: 60 M: 51 Y: 51 K: 20 // R: 102 G: 103 B: 103 // # 666766

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10 ICON STUDY When speaking with panel experts, the researcher learned that icons are a good

way to draw people’s attention and to help them interact with the solution. Icons would help to simplify information by allowing the user to just remember the symbol, rather than having to read through a long list of information. When looking in to icons for mobile and web devices the researcher found that the best icons were those that were simple, as they would most likely have to be reduced to a small size where a great amount of detail would be lost and utlimately cause confusion for the user. When speaking with panel experts, it was determined that it would be best to create icons for the main eight food allergens, as they would come up frequently through-out the solution. The icons would create a bit of playfulness within the solution and allow for users to easily recognize the allergens they were affected by without having to scan through a long list every time they needed to know allergen information.

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11IMPORTANCE OF RESEARCH Doing the research and speaking with panel experts proved to be extremely

valuable for this study. Instead of just designing because it was what the researcher thought would work, the final solution was able to be backed by knowlegable resources, which gives the whole study more credit and value. The research was also important because it forced the researcher to step outside the problem and see it with unbiased eyes. Through the process of researching and consulting with panel experts, the researcher was able to devise a solution to the study that is solely driven by the research and thus has more chances of being successful when implemented in real time. Also, the research allowed for educated decisions to be made, which would only prove to benefit the user of the final solution in the end.

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12 CHAPTER SUMMARY

In this chapter, the researcher presented the

methods that went into deriving the final

solution the problem. Parameters were set,

and from there, the researcher had a basis

from which to look into color, type, materials

and branding. The final website solution

presented in this chapter encompasses

important finds from the study and stayed

within the parameters set at the beginning

of the study.

CONCLUSION OF THE FINDINGS

CHAPTER FOUR

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1PROBLEM STATEMENT

San Francisco residents affected by food



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2PURPOSE STATEMENT

The purpose of this study was to research




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3CONCLUSION The problem at hand in this study proved to be more challenging than the

researcher originally thought it would be. When looking into the various issues surrounding food allergies and the people affected by them, the researcher came to find that the whole issue is a lot more complex and intricate than it may appear to someone who does not have to deal with food allergies on a daily basis.

In starting the study, the researcher had observed multiple people struggling to find a restaurant to eat out at that could easily and effectively accommodate their allergen needs. It was because of this that the researcher decided to take on the problem to begin with.

The researcher then began to look into various sources on food allergies, as well as contacting those who are directly affected to gain insight into their perspective and the way they go about their search for a restaruant that would accommodate their needs. The researcher also reached to various restaurants to learn about how they deal with patrons who are affected by allergies, and what their current method for handling them in a safe and efficient way is.

The researcher found that many people will not eat out at restaurants if they have not had ample time to research them beforehand. In their eyes, the risk is too high, as they are putting their life into the hands of an unknown. This factor led the researcher to believe that a mobile app that allowed the user to research a

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restaurant on the go, as well as start a line of communication with said restaurant if they user wished to do so.

In the ideation phase, the researcher looked to succesful apps, such as Yelp and Foursqure, to help guide the design process. This domain audit allowed the researcher to see what was already out there and what they were doing well, as well as, where there were open spots to incorporate food allergies into the mix. This led the designer to create a multi-functional app, where the user can research restaurants that fit specific search criteria, notify the restaurant that they will be visiting, as well as writing and reading reviews about restaurants. All of these aspects combined create an app that not only informs the user, but also helps to build and maintain community within those who are affected by food allergies, as the trust they have in each other is something that nothing could replicate. In the end, the researcher felt that the findings and solution presented in this study would prove to be valuable information and tools for everyone who is affected by food allergies, whether it be individuals or restaurants. While this solution is not quite extensive enough to cover every aspect of food allergies at this time, the researcher is confident that it would provide an excellent starting point and foundation to build off of.

APPENDIX A: PANEL EXPERTS Katherine Mathis— founder, revolver studiosKatherine deals with brand development through her company Revolver Studios. She was chosen to be on the panel for this study for her expertise in branding, as the final solution will need to have a strong brand.

Andrew Capener— founder, kneadbe.comAndrew is the co-founder of kneadbe.com, an online marketplace for allergen and gluten free goods. His expertise in allergen and gluten free food was needed to help guide the research through the study.

Jessica Boncutter— owner, bar julesJessica is the owner of Bar Jules, a restaurant in the Hayes Valley neighborhood of San Francisco. She was chosen for the panel for her perspective from the business side of the restaurant industry.

APPENDIX B: INTERVIEWS What's the most important thing for a person with food allergies when eating out?A: The most important thing is that the food allergies are clearly communicated and understood, including the consequences of getting it wrong.

I think the most important thing is going to a restaurant that specifies the ingredients they use, and hopefully that has allergy menus (ex: gluten-free menu items, etc). Some restaurants are starting to have menus that indicate if an item includes one of the top 8 allergens - the more informed the consumer is the bet-ter when you have food allergies!

Safety in avoiding the allergen(s).

Notify wait staff and cook/management. Get a “feel” for whether or not they understand. (I’ve left restaurants that my gut feeling was that they did not understand or care.)

Stressing the importance of hand washing and cross contamination. I got sick many times before even eating.

What have you found to be the best method in finding a restaurant that will accommodate your allergies?A: I insist on speaking with the chef to ensure there is a clear understanding and ask how they may prepare something to cater for a specific allergy.

I research the restaurant online before I set foot in it. We have dairy, soy, gluten, and nut allergies in my family so it’s really hard to find a restaurant we can go to - in fact in our town there is only one place we will go. It is a pizza place that offers gluten-free items and we bring our own dairy/soy-free cheese (it’s rice-based), which they put on the pizza for us.

Calling ahead of time before visiting and planning accordingly.

Chains that have specific allergy menus and perhaps, more importantly, word of mouth.

Communicating with the chef and the manager and developing a relationship. I only eat at two local restaurants because many restaurants with gluten-free menus have yet to eliminate cross contamination problems causing me and my family to get glutened.

Do you feel that it is more difficult to find a restaurant that will accommodate you, or to communicate the seriousness of your allergies to the restaurant staff once you are there?A: Finding a restaurant to accommodate is the more difficult of the tasks. I say this as when making the initial enquiries I explain the seriousness of the allergies and the potential ramifications of getting it wrong.

I feel that it is more difficult to find a restaurant that we trust can accommodate our needs, which is why we go out to eat so infrequently.

We have only found one restaurant that can accommodate us with what is on their menu and they are very sensitive to the seriousness of the allergies. (Peanut, milk, soy, coconut and most legumes for our child’s allergy) Most restaurants understand and don’t even know how to attempt preparing a safe meal because pretty much everything on their menus uses vegetable oil that contains soy or peanut oil (we don’t even walk into a restaurant that uses peanut oil, too dangerous).

What is your method for finding a place to eat when you're already out and can't plan ahead, or when you're in a new area and can't eat at one of your go-to spots?A: There are certain cuisines which are safer options based on traditional ingredients used. I would generally pick the safest option and begin the questioning there. I always keep open the backup option of supermarket to make an impromptu picnic.

Unfortunately, with food allergies as severe as what we deal with there is no going out and not being prepared. I always grab an extra meal past what we plan on being out for ‘just in case’. It is usually a little more make-shift, but I always try to keep something she really likes on hand to make her feel cared for and not ‘left out’.

Seriously, I grab a banana and a bottle of water. I can find bananas for sale anywhere: airports, malls, city streets. That’s my go-to. However, I always have enough food on my person to last me, Greg, and my girls for more than a day.

Any other thoughts you think might be helpful in my research?A: There is some confusion in the general public with the difference between an intolerance and and allergy. It is important that this difference is clearly communicated. I also advise some 'food allergy cards' to help those in the kitchen to be aware what foods may have the allergen added to them and what ingredients to look for.

Every case of food allergies is different. My husband also has a sesame allergy and has had minimal issues dealing with it in a restaurant setting. We try and have a positive attitude about the food allergy with our daughter, but we follow the ‘Scout Motto’ of “Always be prepared”. She has allergies, it is a way of life, but she is happy, healthy and knows she is taken care of and loved.

Carry EpiPens! Be cautious/aware that depending on the state, ambulances may not carry epinephrine.

The hardest part is educating restaurants the extent of cross contamination

BIBLIOGRAPHY Anderson, A. Flourishing with Food Allergies: Social, Emotional, and Practical Guidance for Families with Young Children. Southbury, CT: Papoose Pub., 2008. Print.

Arjun, Anu. E-mail interview. 10 Apr. 2012.

Boudreau-Romano, Sarah. E-mail interview. 10 Apr. 2012.

"The Food Allergy & Anaphylaxis Network." The Food Allergy & Anaphylaxis Network. Web. 14 Mar. 2012. <http://foodallergy.org/>.

Joneja, Janice M. Vickerstaff. Dealing with Food Allergies in Babies and Children. Boulder, CO: Bull Pub., 2007. Print.

Kales, Jenny. E-mail interview. 10 Apr. 2012.

Kaplan, Elizabeth. E-mail interview. 10 Apr. 2012.

Keating, Emily. E-mail interview. 10 Apr. 2012.

Kittridge, Mimi. E-mail interview. 10 Apr. 2012.

Martin, Collette. E-mail interview. 10 Apr. 2012.

McKee, Imelda. E-mail interview. 10 Apr. 2012.

McLean, Erin. E-mail interview. 10 Apr. 2012.

Natcharian, Lisa. E-mail interview. 10 Apr. 2012.

Provenzano, Traci. E-mail interview. 10 Apr. 2012.

Tsujihara-Marcione, Tina. E-mail interview. 10 Apr. 2012.

Waite, Priscilla. E-mail interview. 10 Apr. 2012.

Wilson, Jamie. E-mail interview. 10 Apr. 2012.

Wood, Robert A., and Joe Kraynak. Food Allergies for Dummies. Hoboken, NJ: Wiley, 2007. Print.

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