Food allergies are growing rapidly, often unpredictable, and potentially lethal. Your staff face challenges every day -- supplies run out, quality of key item is off, number of covers veers off forecast for no apparent reason, someone doesn't show up -- and they make it work, rise above. Are they prepared to handle food allergies with the same confidence and skills?
 

In the time it takes for pre-meal staff meeting I will deliver a ten point plan to avoid food allergen liability and give your staff the basics of food allergen safety.


DECEMBER 2015 - UPDATE:
In a just-released study of restaurant staff, 22% reported a food allergy incident in their restaurant in the past year, 40% believed one simple plating error could make a dish safe for a food allergic diner. This mistake could be fatal. Would your staff know the simple steps to prevent this?


Food allergies are on the rise, but few states require restaurateurs to train staff. Massachusetts is a leader but even so, few restaurants are taking steps to train staff on this topic. This is one area where mistakes can be not only costly, but deadly. Confusion and misinformation among restaurant staff is still too common.

  • An online training for serving allergic diners shows workers using Latex gloves.
  • A self-proclaimed expert urges diner with gluten intolerance to eat Japanese food to be safe.
  • A restaurant produces a special allergen menu showing items as having dairy, but omitting another key allergy – egg. 

Two of these three examples are potentially fatal mistakes. Could your staff tell which one?

Eating out is a social event. Allergic diners eat out with their families, co-workers, and friends. They Yelp about it. Did you know there’s even a Yelp-type site for allergic diners? See AllergyEats.

Lose one guest, lose a group of sales. Get it right and reap the benefits of customer loyalty and increased sales. 

Learn how to minimize the risks of serving an increasingly allergic dining public.



“In an hour, Jacqueline took the dizzying library of information that exists concerning sustainability and eco-responsibility, and she distilled it down to a meaningful and consumable truth: think, care, and do your level best to be a careful and vigilant purveyor of seafood. Better, to be a more careful and gentle human being. And rather than leaving the seminar punch drunk, we were energized to learn more and to help realize a better future for not only the diners of tomorrow but their children, as well.”

Joanne Chang and Christopher Myers, Myers+ChangFlour Bakery & Café

Sustainable Seafood

My goal is to empower you to make more sustainable choices, to understand what that means, to operate from a position of confidence. Sustainability consistently ranks in the top ten of restaurant trends, yet many restaurants miss the opportunity to align their sourcing and service with the desires of the dining public.

Understand the challenges, discover new tools and resources, teach staff about the choices, why they matter to consumers, and the future of the oceans.

 

 Contact Me today to receive your Risk Assessment Checklist and to schedule an allergen training for your staff.

If you'd like to increase staff appreciation of, or proficiency in, other topics, just ask. I'm happy to use my decade of corporate training experience to design a practical session for your staff.