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First Trust, Then Menu Options

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...

Gluten-Free Beer Pairings from a certified Cicerone.

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...

How Food Allergy Training Makes You a More Socially Conscience Brand

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...

The Food Allergy ‘Language’ of Pizza

The Food Allergy ‘Language’ of Pizza

[DISPLAY_ULTIMATE_SOCIAL_ICONS] 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...

6 Truths About Food Allergy Customers

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

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.