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Looking for a chart that tracks listed food allergens around the world? (2020)
We love a good food allergy resource even if it's not one of ours. The University of Nebraska has an online interactive chart that tracks food allergen labelling regulations in various countries around the world. You can link directly to the chart here. ...
First Trust, Then Menu Options
If you thought that the very first thing that guests with food allergies and other dietary restrictions wanted was gluten-free, peanut-free, or whatever-free options on your menu, you'd be wrong. The very first priority for these guests is trust. Without it, menu...
Should restaurants ask, “does anyone at the table have a food allergy?”
This is a loaded question for restaurants. Loaded with questions for companies such as, ‘what’s my risk’, ‘who is responsible’ and ‘what happens if I do or don’t ask?’ All great questions. For the answers, I turned to Chad Finkelstein, Partner, Dale & Lessmann...
Gluten-Free Beer Pairings from a certified Cicerone.
How about gluten-free craft beer, is that a thing? You bet. Gluten-free beer has come a long way over the years so I turned to Tara Luxmore Certified Cicerone® and one half of the Beer Sisters to get an expert’s opinion about navigating the exciting world of...
3 Misconceptions Foodservice Employees That Put Food Allergy Guests at Risk
Even in this new landscape where hospitality is beginning to understand how pervasive dietary restrictions are, these three misconceptions are ones that stubbornly hang in there and could result in costly, dangerous consequences for your company and guests. 1. You...
How Food Allergy Training Makes You a More Socially Conscience Brand
Food is political. People have very strong ideas about food. How it should be grown/raised, how it is processed, how it should be prepared, what should and shouldn’t be eaten, how it should be eaten and so on. Food can divide people. This is especially true as it...
Food Allergy Fakers…What Actually Happens Behind the Scenes in a Restaurant When You Say, “Food Allergy”.
Despite what you might have been told or believe, most restaurants are pretty chill about you having a dietary preference. Employees are not lurking in the back of house ready to sabotage your meal. For two big reasons, money and liability. Staff are not prepared to...
The Food Allergy ‘Language’ of Pizza
Did you miss Paula Cooper's article in PMQ Pizza Magazine's June/July Issue? In this interview with Rick Hynum he asks me how restaurants can create and deliver an exceptional pizza experience for gluten-free and food allergy guests. I also name my current pizza...
6 Truths About Food Allergy Customers
Know thy customer is a golden rule in business. When it comes to diners with dietary restrictions there are a lot of misinformed assumptions about food allergy & gluten free customers. These are 6 truths about these guests foodservice should know. 1. They want to...
Dine Aware Hero Rebecca Starn
You work as a server but recently completed a quality assurance internship. Tell us a little bit about what that internship taught you and how it can be applied to food allergies in foodservice. Becca: One thing that I learned during my internship is how far back the...
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Our training helps hospitality understand the language of food allergy because safe and informed ordering decisions happen when people can communicate.