Introduction to the ‘Bring Your Own Food’ Trend
Sometimes you just want to get together with your friends. Wherever they may be. But what if they’re headed to a restaurant whose food you don’t want? Maybe the eatery serves mostly meat when you’re a vegetarian. Or they have nothing gluten-free. Or they only offer Coke when you prefer Pepsi. If you do walk in with your own grub, know this: You are committing a grave offense in the view of many restaurant owners.
The Problem from the Restaurant Owners’ Perspective
Jennifer Fidel, owner of Aunt Jenn’s Tea & Spice Shop in Wilton Manors, has become so exasperated that she put a sign on her door stating, “No outside food or drink,” because so many were bringing in their own coffee. “People are not conscious of how inconsiderate it is,” Fidel said. “They don’t put themselves in the shoes of a small business owner.” Despite the sign, potential patrons still walk into the store with their own coffee or tea about once or twice a month, she said, to meet up with friends or buy tea or spices. At least that’s down from three times a month before she posted the sign.
The sign on the front door at Aunt Jenn’s Tea and Spice Shop in Wilton Manors, as seen on on Thursday, Aug. 28, 2025. (Mike Stocker/South Florida Sun Sentinel)
Prevalence of the Issue
South Florida restaurant owners say this type of trespass is a problem that occurs regularly. Jason Lakow, a partner in three Palm Beach County restaurants, including Tropical Smokehouse in West Palm Beach, said patrons carry their own alcohol into his eateries at least once a week, often in red Solo cups. His staff monitors the door and approaches all drink-holders. “They are met with immediate confrontation,” Lakow said. “We say, ‘I’m taking this cup away from you’ or ‘you have to finish it outside.’ ”
Historical Context and Changing Consumer Behavior
The practice is not totally new. John Noble Masi, an assistant professor at Florida International University’s Chaplin School of Hospitality & Tourism Management, remembers when his mother brought her own popcorn into movie theaters. And restaurants have for years charged corkage fees for patrons who want to drink their own wine. But Masi said many Americans today have dietary restrictions, such as eating gluten-free or vegetarian or being allergic to nuts, diminishing the possibilities of what they can order at a restaurant. At the same time, he said, restaurants started shrinking their menus after the COVID-19 pandemic to reduce food and labor costs, further dwindling diners’ options.
Impact on Consumers with Dietary Restrictions
Such cutbacks have affected many people who like to eat out, such as Mary Elizabeth Rivera of West Palm Beach. “I have a lot of food allergies and recently have also had to go dairy-free, which is awful. I’m finding almost nothing on a lot of menus that I can eat so it’s really challenging,” Rivera wrote in “Let’s Eat, South Florida,” the Sun Sentinel’s foodie Facebook group. “Oftentimes I’m finding that the very limited options aren’t even things I like. For example, a plain baked potato with no butter or sour cream is the most unappealing thing in the world and I would rather starve than eat that. Or a weird vegan dish with virtually no protein that I would never eat is an option. It’s just very limiting.”
Legal and Health Implications
State law doesn’t specifically prohibit outside food from being brought into restaurants, but several rules in the Florida Administrative Code make restaurants responsible for what’s served on their premises. One rule, in Chapter 64E-11 of the code, says: “Food received or used in food service establishments shall be from sources approved or considered satisfactory by the department and shall be clean, wholesome, free from spoilage, adulteration and misbranding, and safe for human consumption. It shall have been prepared, processed, handled, packaged, transported and stored in a sanitary manner so as to be protected from contamination and spoilage.” Outside meals entering the restaurant could have been put together in unsanitary conditions, Lakow said. “If you ask us to heat up the food, that could be a health code violation for us,” he said. “The way we stay safe and clean is by controlling variables.”
Types of Outside Food Brought into Restaurants
A post in “Let’s Eat, South Florida” asking about this bring-your-own trend revealed several categories of foods besides liquor that South Floridians admit to carrying into local establishments. These include:
- Birthday cakes: Most restaurants don’t serve traditional big birthday cakes, but some have developed policies for guests who bring their own.
- Gluten-free food: Chris Tejeda, who operates TMI Food Truck with his wife, Erin Hayes-Tejeda, said he has noticed a “Bring Your Own Bread” trend, especially among those who say they eat gluten-free.
- Soft drinks: People are very picky about what they will drink. Deerfield Beach resident Savannah Varner said, “I bring my own drink. Not because I’m cheap. But because I don’t drink soda, nor do I care for anything offered on the drink menu. I usually bring a bottle or two of zero-sugar drinks that I like. I don’t think it’s wrong because I spend plenty on my food order and I tip generously.”
- Condiments: Fried said she also has brought Russian dressing to restaurants as well as other flavorings. “I’ve also been known to bring my own Breakstone’s whipped butter into places that only serve margarine,” she said.
Approach to the Situation
Although some restaurants will tell customers to leave if they bring in foreign fare, many said they approach these situations with diplomacy. “I’m not going to kick them out,” said Fidel, owner of Aunt Jenn’s Tea & Spice Shop. “I need to make the sale.” Jennifer Fidel, owner of Aunt Jenn’s Tea & Spice Shop in Wilton Manors, became so exasperated about this trend that she put a sign on her door stating, "No outside food or drink." (Mike Stocker/South Florida Sun Sentinel)
Conclusion
The ‘Bring Your Own Food’ trend poses a significant challenge for restaurant owners, who must balance the need to accommodate customers with dietary restrictions against the potential health and legal risks associated with outside food. As consumers become increasingly particular about their dining options, restaurants must adapt their policies and practices to meet these changing demands while ensuring a safe and enjoyable experience for all patrons.
FAQs
- Q: Is it illegal to bring outside food into a restaurant in Florida?
A: State law doesn’t specifically prohibit outside food from being brought into restaurants, but restaurants are responsible for what’s served on their premises according to the Florida Administrative Code. - Q: Why do restaurants object to outside food?
A: Restaurants object to outside food because it can pose health risks, violate health codes, and impact their business by reducing sales. - Q: What types of outside food do people commonly bring into restaurants?
A: Besides liquor, common items include birthday cakes, gluten-free food, soft drinks, and condiments. - Q: How do restaurants typically handle customers who bring in outside food?
A: While some restaurants may confront customers directly, many approach the situation with diplomacy, choosing not to kick them out but instead finding a compromise that works for both parties.
