Ah, e-learning. Is there anything more fabulous than earning credits or certifications in your pajamas? E-learning refers to the use of electronic means such as computers and internet for education or training, replacing the physical…
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…
Written by CEO, Betsy Craig Minimizing the impact on supply chain for manufactures is maximizing the concern for 32 million people. Due to COVID-19, the FDA made a bold move without consideration of a huge…
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…
This past February, we hosted our second Food Allergy Symposium for Industry (FASI). This was hosted in conjunction with Unilever Food Solutions at their North America headquarters. In attendance were food service professionals from across…
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.…
On January 6th, our AllerTrain Clerk Maddie, headed to Texas Tech University and watched Betsy teach an AllerTrain U class. She wrote about her experience and gave some awesome insight here! I began working as…
Our CEO Betsy joined Valerie Killifer and Anthony Russo on podcast “The Takeout, Delivery, and Catering Show”. They discussed food safety concerns in the restaurant industry and the effects of off-premise dining. Betsy dove into…
Fourth of July is best known for spending time outdoors, enjoying the fireworks, and of course a cookout! Modern diners are more conscious of eating healthy, sustainable, nutritious meals and a holiday is no exception.…
Veggie mushroom and lentil burgers Vegan meat has become so popular, restaurants are having a hard time keeping it in stock. It’s important to diners today to have transparency when dining, so we are asking…