The Rail
OCTOBER 14, 2022
Let’s look at four management tips you can put into place to create and promote an allergen-friendly establishment. However, you can mitigate those issues by training your staff as much as possible on food allergens and how to avoid them. Identify Allergens on Your Menus. Train Your Staff.
Ken Burgin
JUNE 6, 2023
Questions could range from ingredients of dishes to potential allergens. Food Safety: Generate interactive quizzes to ensure chefs understand and follow critical food safety regulations, including proper food handling, storage, and allergen awareness. This will help train staff in customer service skills and problem-solving.
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Culinary Digital
MAY 10, 2023
One of the key benefits of CulinarySuite is its ability to create Menus that meet nutritional standards and accommodate dietary restrictions. This software offers many features that can improve food preparation, nutrition regulation recipe database and cost analysis.
Modern Restaurant Management
JANUARY 3, 2024
Leveraging transactional, behavioral, demographic, and offline data from their most valued guests, operators can effectively personalize every guest interaction based on their likes, dislikes, dietary restrictions, preferred payment methods, and more, to drive lifetime value.
Perfect Daily Grind
JUNE 21, 2020
While COVID-19 will no doubt affect 2020’s sales figures, many countries are starting to ease their lockdown restrictions, which could see the industry experiencing growth in the second half of the year. Consider adding a decaf symbol next to certain drinks, just as you would for allergens and vegan products. Credit: Nicole Motteux.
Cheetah
DECEMBER 29, 2021
For example, catering to specific dietary restrictions like keto, soy-free and other allergens, does not necessarily mean a dish is healthy. Greenwashing in the food-service context means portraying a healthy, sustainable, cruelty-free dining experience, when in fact the reality is far from that.
Restaurant365
FEBRUARY 18, 2022
Allaying allergen fears. Food allergies, sensitivities, and dietary restrictions are a major issue for restaurants. This instant access gets managers out of the office and onto the floor, where they can better deliver an outstanding customer experience. Not only do they potentially turn customers away but could even prove fatal.
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