The Detroit Athletic Club (DAC) Allergy Stop Ticket program treats allergies not as an inconvenience but as a critical safety and service issue, adding a tangible, easily repeatable step to every a la carte dining ticket.
Introduced in January 2025, the tickets, featuring a bright-red stop sign, are now used in all of the club’s dining outlets.
The process begins with the reservation: Hosts and managers ask about allergies and dietary restrictions and record them digitally. In addition, when members and guests are seated, servers ask an open-ended question to pinpoint any other allergies or aversions.
After taking the order, the server enters the order that’s then printed on the kitchen chit; fills out an Allergy Stop Ticket with table number, member/guest name, seat position and all allergies/aversions; then hands the ticket to the chef or cook on the line. The Allergy Stop Ticket is clipped to the corresponding kitchen chit, stays with it through preparation, and is saved for 30 days to allow review as needed.
This program essentially formalizes what used to rely primarily on verbal communication and memory. And it creates a clear SOP that spans reservations, front-of-house and back-of-house operations. The visual “STOP” cue reduces the risk of human error during service, clarifies accountability, and provides documentation if a concern arises later. It also supports service customization by capturing food aversions alongside life-threatening allergies—allowing the club to deliver a better dining experience while managing risk more effectively.
“Food allergies require more than just a note in the system—they require communication,” says Executive Chef Shawn Loving, CMC, AAC. “This process gives our culinary team an additional layer of verification before a meal leaves the kitchen.”
Members and guests rarely see the Allergy Stop Tickets themselves; the process is intentionally behind the scenes. What they experience is confidence that their needs are taken seriously and that the club can accommodate increasingly complex allergies and F&B preferences or modifications.
“The allergy stop ticket serves as a final checkpoint,” adds Loving, “allowing our team to confirm allergy information before a dish is delivered to the table.”
By implementing the program across all a la carte venues, the DAC reinforces its dedication to detail and member-oriented hospitality.
“As dietary restrictions and food allergies have become more common, it has become increasingly important to build safeguards into our service process. This initiative is one way we’re adapting to meet those expectations,” says Director of Food and Beverage Paul Jennette. “We want members to feel confident that when they dine with us, their dietary needs are understood, respected and carefully managed.”
