Joe's KC becomes first Kansas City restaurant certified in new allergy safety program

Joe's KC has become the first local restaurant to earn the 15 and FARE designation, a new safety certification aimed at protecting diners with food allergies. The program was established in 2024 through a partnership between FARE, a national non-profit, and the 15 and the Mahomies foundation. Brittney and Patrick Mahomes started the foundation after their two children were diagnosed with severe peanut allergies.

The certification requires restaurants to meet specific operational standards. According to FARE, partners must train at least 90% of their food service staff. They must also conduct monthly on-site audits for three consecutive months. If a restaurant does not already have a written food allergy management policy, it must create one. Menus must also demonstrate clear transparency regarding food allergens.

FARE provides free training and resources to restaurants of all sizes in the Kansas City region. The program is available to businesses in both Kansas City, Kansas, and Kansas City, Missouri. Recognition is valid for one year. Joe's KC stated that all of its locations have been recognized under this program.

Lane Dougherty, the front-of-house manager at Joe's KC, noted that the training changed the staff's understanding of allergens. "I was kind of unaware of how many allergies there are and how extensive they are, and how the most minuscule molecule of an allergen and how it can affect a person," Dougherty said. The restaurant's allergen list has expanded to two pages. It details which menu items contain wheat, gluten, milk, dairy, peanuts, tree nuts, egg, soy, shellfish, MSG, and sesame.

The list also flags ingredients made in factories that handle common allergens. Some sources are not obvious to customers. For example, the restaurant's barbecue beans contain Worcestershire sauce, which includes shellfish and soy. When a customer reports an allergen, a staff member at the front counter communicates with the kitchen. That employee then changes gloves and cutting boards to prevent cross-contact. The restaurant uses separate fryers, with breaded items on one side and gluten-free items on the other.

Customers have responded positively to the changes. Dougherty said more people are asking questions about ingredients, and the staff can now provide detailed answers. "More and more people are coming up and asking questions and we're actually able to come back and give some good answers," he said. A sign on the door of the original Joe's KC in Kansas City, Kansas, now reads "15 and FARE approved."

Restaurants interested in joining the program can email education@foodallergy.org. They can request unique promo codes to indicate their interest. KCTV5 News has asked FARE if other local restaurants are currently approved or working toward the designation.