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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.
Executive chefs and menu developers can be creative while also seeing the effects different ingredients and quantities have on food costs, profit margins, allergen occurrence and carbon footprint. Standardised recipes Having a single source of truth for your recipes eliminates doubt about ingredients, suppliers, portion sizes, or allergens.
Restaurants use software and smart hardware to automate everyday tasks and management duties, such as purchasing ingredients, managing inventory, making production lists, dealing with allergens, and calculating costs. Traceability software helps track ingredients from source to delivery and improves regulatory compliance.
Difficulty obtaining essential data, like allergen information or nutritional values. Standardise Procurement Processes : Establish uniform procurement procedures across all outlets to maintain consistency and control. Recipes and menus contain allergen information, nutritional values, and carbon footprints.
Shaw is a food safety specialist, podcaster, founder of Savvy Food Safety, co-founder of My Trusted Source, and an entrepreneur, author, and speaker who spent 30+ years working in the foodservice industry. This can lead to cross-contamination and foodborne illness as well as cross-contact and a food allergen issue.
Source : Adobe Stock Trend #3: Takeout & curbside pickup While as many as 31% of Americans order through third-party delivery services at least twice each week, many customers prefer to pickup food directly through curbside pickup and takeout.
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