From the desk of CEO, Betsy In 2011 we at MenuTrinfo® launched the Nation’s first food allergy training program- AllerTrain. There was not a course out there to address this growing medical need in the country. We had been on the nutrition side of the menu for almost 2 years at that point. This insight gave
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In 2018 it seemed like every week there was a new restaurant in the headlines for harming someone with a food allergy. From mega concepts like Pret a Manger to smaller mom and pop shops, without proper precautions and training, hurting someone with a food allergy is extremely possible. Putting your best foot forward with
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For the 3rd year in a row recognition and fanfare for the folks doing the right things for those with food allergies in food service. Nominate your brand or college, shout out to a fiend or colleague by nominating them or just pick the place you think does a “RockSTAR job” when it comes to
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By Betsy Craig The last few months we have seen a large rise in food allergy lawsuits as well as settlements. As this is my life’s work and passion, I might be more aware than the average food industry person, but it is becoming more apparent these are happening everywhere. I often wonder when the
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Get a head start for the new year by implementing an Allergy Policy As we enter 2018, a year prepped for clean, fresh food, the food service industry is expected to continue catering to diners with restrictions. Eating out with food allergies is easier than ever before due to continued awareness, but it is only
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The rise in peanut allergies in recent years is undeniable. To protect children, some schools have separate lunch tables in the cafeterias made especially for peanut-free zones while others are going completely peanut free. Restaurants and fast casual chains are adjusting their menus and creating new labels to warn the public of peanuts contained in
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If you keep up with restaurant news, you may have noticed the recent onslaught of stories about food allergies. Their increasing prevalence, their potential deadliness, and the litigation that ensues after a terrible incident occurs. All of this can leave restaurant owners and general managers feeling trepidatious and vulnerable, especially when a diner comes in
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Chances are, if you work in the food service industry, you’ve come into contact with a customer with a severe food allergy. Food allergies are increasingly becoming more and more common among Americans. While many restaurants provide their staff with education on safe handling practices for food allergies upon hire, continued instruction and monthly training
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Dining out with food allergies has always been a scary task. Even when restaurants and food service establishments take extreme measures to keep diners safe, accidents can still happen. It’s even more scary when you are dining somewhere that doesn’t seem to be paying attention to allergies at all. Back in March of 2020 when
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Written by CEO Betsy Craig For decades the food service industry has been training their teams on food safety at the insistence of local, state and federal regulations. Folks on every level of our food service industry have been learning to wash our hands correctly, take (and log) temperatures of food, and store hot and cold
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