We Do It.
Our goal is to help hospitality create food allergy communication and practices that become second nature to all staff. Ultimately, reducing time managers spend on food allergy training, reduce service slowdowns and minimize mistakes.
We developed Dine
Our online courses can be accessed from any device. So your team can learn onsite or on the go. Training can be completed in one or many sessions. Giving you and your staff control over location and time.
Turnover. This is the single biggest hinderance to maintaining consistent training. When food allergy awareness becomes a normal part of the company culture employee will reinforce knowledge and skills naturally. Ultimately, leading to
One Standard Message
The beauty of the automated online concept is that you get the entire front and back of house team on the same page; in record time. Having the entire team on the same page, 100% of the time promotes a culture of awareness where food allergy awareness is baked into the DNA of the corporate culture.
Whether you are one location or a franchised company with locations around the globe you can create one standard food allergy message for all brands, locations
No More Trickle Down Training
It is usually the Manager’s responsibility to train new employees. Finding the time to do this can be difficult, leading to training gaps. Dine Aware automates the food allergy training cycle. New
Your consumers come from wide-ranging backgrounds, so too can be their dietary restrictions. Dine Aware can be implemented into your company’s culture regardless of region.
Creating a communication consistency that your guests can experience wherever they dine with you.
What Your Staff Will Learn
What It All Means
Why food allergy training is important and relevant.
The Golden Rules of Never
5 easy to remember best practices that can be applied to any situation or position.
The 10 Big Questions
We answer the top 10 biggest questions about food allergies (e.g. What’s the difference between a food allergy, intolerance
The Top 14 Food Allergies
This section familiarizes staff with the top 14 food allergies so they can recognize them and have a basic awareness.
What employees communicate but how they do it has a huge impact on strong food allergy communication. This section focuses on best practices (i.e. fixing mistakes), sources of communication (i.e. ingredient labels), keeping the chain of communication intact. This section is adapted for each course.
The Top 14
Eating out is a global experience. It doesn’t matter where in the world you are foodservice regularly serve locals, tourist
Manager, Back of House, Front of House, Bartender and Host all learn about the top 14 food allergies and intolerances (Dishwasher is excluded from this unit).
*We’ve adopted the EU list.
Not all establishments can accommodate all food allergies. Great communication helps to make informed ordering decision for both staff and guests; this is our focus at Dine Aware.
But, what if you decide you can accommodate a food allergy customer? No problem, Dine Aware training teaches best practices for communication and cross-contact prevention you can use with your team to instruct them about what they can and can’t do and what they can and can’t say.
Made for Foodservice
Employees come from a wide variety of learning backgrounds but the one thing that is common is their understanding of foodservice. Food allergies can be intimidating so that is why our training starts with concepts and language foodservice employees can relate to and understand.
The flow of our training is designed to enhance attention and memory. We keep video segments short and reinforce learning with multiple choice after each video. The quiz segments are solely to reinforce memory.
Our video-based training uses images, voiceover and text. These elements are all embedded to enhance memory and visual cues.
Our online courses include downloadable materials that your employees can reference during and after training.
Our training helps hospitality understand the language of food allergy because safe and informed ordering decisions happen when people can communicate.