Red Robin

⚠️ Risks & cross-contamination

• Cross-contamination can occur in any high-volume kitchen, particularly if a server or kitchen staff member miscommunicates or if a fry/oil setup isn’t clearly segregated. There are some historical and location-specific reports of near-misses or illnesses, underscoring the importance of explicit allergy direction and asking to verify fryers, prep areas, and toppings.
• The restaurant chain’s safety depends heavily on consistent in-location execution of their GF protocols (dedicated equipment, color-coded reminders, and active kitchen involvement). To maximize safety, rely on clearly stated requests (GF bun or lettuce wrap, specify allergy vs. preference, request GF fries, and confirm the use of separate equipment) and watch for explicit markings on plates and in the ordering system.