Fifteen million U.S. adults and children have allergies to peanuts, gluten, and other food ingredients. So, some innovative restaurants are offering new menu alternatives to attract them. This can be a complex undertaking.

For example, as reported by the Wall Street Journal and highlighted in the photo below: “Diners with allergies at the Melting Pot dip their ingredients in a separate fondue pot. The regular menu has a chocolate fondue with pound cake and brownies, left. The gluten-free version, right, uses fruit and marshmallows instead.To avoid accidental contamination, the chef dons new gloves and apron before preparing the dish. The kitchen staff specially cleans surfaces and utensils.”

Click the photo (by Ramsay de Give) for the full WSJ story, complete with several other examples.