10 Eye-Opening Statistics on Restaurant Food Allergen Attitudes & Practices
A survey conducted by the Food Allergy and Anaphylaxis Network found that 34 percent of food allergy sufferers experienced an allergic reaction while eating at a restaurant. A third of those had a repeat of the experience on at least two separate occasions. Sometimes, the fault lies with the customers, who do not communicate their […]
Food Allergen Management – Full Breakdown for Restaurant Managers, Menu Developers & Executive Chefs
For some, a fun dinner can quickly turn into a trip to the emergency room—or worse—if they consume an allergen that triggers a severe reaction. Approximately 10% of adults and 8.3% of children suffer from food allergies, so it is not a minor issue. This figure rises to about 20% of the population when considering […]
Allergen Training: 5 Things Restaurants Need to Cover (+ Allergen Quiz)
Every restaurant operation should periodically take stock of its food allergen training methods. In today’s post, we’ll talk about things to focus on in food allergy training, how to design that training, and why being an allergy-friendly foodservice business pays off. Let’s dig in! These are the topics we will be looking at: We’ve also […]
How to turn your dine-in restaurant into a takeout and delivery business?
Governments all over the world are taking bold but necessary measures to slow down the spreading of the coronavirus. One of those actions is to close down the dine-in service of restaurants (or to discourage people from visiting food businesses). Restaurant owners are making the best out of the situation by turning their businesses into […]
Coronavirus: what to do with inventory when your restaurant has to close down suddenly?
The measures to contain the effects of the coronavirus are drastic. Schools are closing, cultural institutions are shutting down, and events are being cancelled or postponed due to the COVID-19 outbreak. In Belgium, France and many other European countries, restaurants and other hospitality businesses are forced to close down. It is likely that food businesses […]
How to Use a Food Allergen Notice in Your Restaurants
Most restaurant owners and chefs go to great lengths to ensure that customers feel welcome and safe when dining at their establishment. This includes publicising the potential food allergens that recipes call for, both online and at the premises, by visibly featuring food allergen notices. In this article, we explain how to inform customers about […]
14 Common Food Allergens – Information for Restaurants & Chefs (Poster Included)
It’s no secret that restaurant visitors have become more and more demanding when it comes down to knowing which allergens could be present in their meals. This shouldn’t be a surprise. In the last decade, reported food allergy cases have gone up by 50%, and hospitals are seeing a 700% increase in anaphylaxis-related admissions. As […]
Case Study: Executive chef John King of Pentahotels
Executive chef John King is the big boss of all Pentahotels kitchens. Pentahotels is a +200 room lifestyle hotel with properties across Europe, the UK and China. All 27 head chefs of the group report to John directly. As we say in the restaurant business, he has a full plate. He manages food and production […]
When to switch to restaurant management software?
Professional kitchens are digitizing rapidly. The big question is: when is the right time for you to invest in specialised kitchen software? When do you trade in Excel spreadsheets or pen and paper for automated food cost calculation, smart ordering and digital inventory? We talked to chefs, F&B managers and food service professionals and discovered […]
