With claims that more than a third of Australians are living with a food allergy, intolerance or lifestyle-led dietary preference (AIL), one company believes there is a need for a more streamlined way to help diners choose where and what to eat.
A new Melbourne-based technology business, TLRT Foods (pronounced tolerate), is set to look at the way people with dietary restrictions and food preferences are eating out. For a limited time, TLRT is offering restaurants options free menu on-boarding under the guidance of TLRT’s expert dietitian team, led by Dr Jaci Barrett and Mel Adamski, and Chef Advisor and Huxtaburger founder Daniel Wilson.
Using a combination of nutritional expertise and cutting-edge health tech, TLRT works with restaurant kitchens to identify more than 20 allergens, intolerances and lifestyle choices (AIL) across a menu, which is then uploaded into the TLRT app. Diners download the app for free, create a profile, search participating restaurants on the platform, and their preferences are automatically cross-referenced against menus to let them know what’s suitable to eat.
Following a trial engaging more than 7,000 dinners across 30+ local restaurants, TLRT is looking to rapidly expand its restaurant and customer bases in conjunction with its crowdfunding campaign partner, Birchal, which also enables anyone the chance to invest now at the genesis of this clever initiative.
“Not only will TLRT help restaurants to ensure they have readily accessible nutritional information, it will alleviate pressure on floor staff often fielding many, and sometimes complex or unclear, questions. By being on the app restaurants and cafes that care about accessibility will be more visible too,” said TLRT managing director, Adam Copolov.
“Before we started our trial in November, 76 per cent of participants surveyed confirmed they had been to a restaurant they thought could cater their dietary requirements but found – when the food was served – it wasn’t suitable. A second survey within our trial period found 84 per cent of people had used successfully used TLRT to help them decide where they’d eat out. So TLRT’s driving people to restaurants, not just helping them on the spot.”
“For this to be really successful we recognise we need restaurants at scale, so for the next six months on-boarding and subscription fees will be waived.”
A recent survey by Allergy & Anaphylaxis Australia (A&AA) uncovered the fact that 70%2 of people living with an allergy or intolerance felt uncomfortable when dining out and Maria Said, CEO of A&AA, applauds TLRT for their innovation and effort to support this group.
“Knowing restaurants take food allergy seriously – and will make accommodations – helps build consumer confidence. A&AA, however, reminds people with food allergy to always disclose their allergy and ask questions on food content on arrival at any restaurant. They must also always have their emergency medication with them as accidents are never planned.”
TLRT has been in development for the past two years, utilising more than 200k data points with Tech Lead and fourth co-founder, Matthew Rose being confident it provides a level of clarity, in a user-friendly format, which is not currently available.
The business is aiming to be the go-to food preference platform, helping consumers feel as if they have a dietitian in their pocket when dining out, whilst helping restaurants market to a niche group of consumers that desperately are looking for a better alternative to find where to eat out with confidence!
Find out more through their website: www.tlrtfoods.com.au or express an interest