Remove Allergens Remove Reference Remove Serving
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How to Manage Allergen Data in POS Systems

Lavu

Managing food allergens isnt just a best practiceits a legal and safety necessity for todays restaurants. With increasing awareness of food allergies, allergen management in POS systems has become essential to ensure customer safety and streamline kitchen operations. This reduces the chance of errors or miscommunication.

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Why Training is the Key to Accurate Messaging About Gluten-Free Foodservice

Modern Restaurant Management

Training your staff in best practices for serving gluten-free dishes is one of the best proactive measures you can take to avoid such conflicts, as well as to demonstrate your commitment to ensuring the safety of gluten-free diners. Pre-shift stand up meetings are an excellent opportunity to remind staff of your gluten-free protocol.

Training 449
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How Chatbots are Revolutionizing the Restaurant Industry

The Rail

It is a broad term that can refer to anything from automated systems used in manufacturing to self-driving cars. It also frees up your staff to handle things that need a human touch – like serving guests in-house. Artificial Intelligence (AI) has been a major part of our lives for years now, but what exactly is it?

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How to Create an Effective Restaurant Onboarding Process

7 Shifts

Give out hard copies and make digital copies accessible on a cloud storage system so that staff can easily reference them. Employee handbook Your restaurant employee handbook serves as an introduction to the business. Explain, in easy-to-understand terms, what each role entails.

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What Is a Cortado?

Perfect Daily Grind

With so many opinions on what a cortado is, there’s plenty of room for miscommunication – whether you want to order one, or serve it to customers. Many serving sizes, ratios, and presentation styles exist for the Cortado. Traditionally it’s served with little froth and a 1:1 milk to espresso ratio. Credit: Neil Soque.

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Cross-Contamination: What It Is and How to Avoid It

360Training

during preparation or serving. Cross-Contamination with Allergens. Allergens are proteins that cause an allergic reaction in some people. The most common food allergens are found in: Eggs. They’re referred to as Potentially Hazardous Foods (or PHFs). Allergens and chemicals can also linger.

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Better Food, Better Profits Part 2: Clean Label Menus

Cheetah

Less additives, allergens and preservatives. In a broader sense, clean label also refers to being transparent about what is in a product, as well as the sustainability and ethical impact of its production. Prepare a one liner for every dish you have so that your serving staff can give a quick mention when they serve it.

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