Keep Up with Changing Diner Industry

As times change, so does the typical consumer. And as much as we cringe to admit, those that are currently driving the marketplace (Millennials and Generation Z), are demanding for transparency and authenticity when it comes to the foods they eat. According to a study titled the “Top 5 Future Eating Trends Worth Watching,” conducted by foodservice consulting firm NPD Group, these generations of consumers will be the cause of consumption growth in the areas of fresh ingredients and healthier meal preparations.  “We have seen this strong trend in first identifying allergens, then GMO’s and now it has made a … Continue reading

Why You Should Be Training on an On-Going Basis

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 could be the difference between life or death for a patron with severe food allergies. Severe food allergic reactions can result in a life-threatening condition known as anaphylaxis. According to FARE (Food Allergy Research & Education), hospitalizations from severe reactions occur 200,000 times a year, … Continue reading

Top 5 Ways Food Allergies are Impacting your Restaurant

If you have spent any time in the food-service industry, then chances are you have had at least one interaction with a food allergic diner. Food allergies are on the rise in America, which means restaurants are needing to accommodate more and more special dietary requests. This can have a huge impact on your bottom dollar. Here are the top 5 ways food allergies are impacting your restaurant:   Lawsuits –Diners expect a safe experience when they choose to spend their time and money eating away from their homes. Lawsuits over the improper handling of special dietary needs have made … Continue reading

Here are the Hottest 2016 Culinary Trends

After surveying leading chefs in the foodservice industry, the National Restaurant Association has released this year’s 2016 Culinary Trends Forecast foreshadowing the trends we may become accustomed to in 2016. From appetizers to desserts, the review can provide great insight toward targeting your menu for the New Year. Here are the Top 20 Food Trends on the list: Locally sourced meats and seafood Chef-driven fast-casual concepts Locally grown produce Hyper-local sourcing Natural ingredients/minimally processed food Environmental sustainability Healthful kids’ meals New cuts of meat Sustainable seafood House-made/artisan ice cream Ethnic condiments/spices Authentic ethnic cuisine Farm/estate branded items Artisan butchery Ancient … Continue reading

Smart Phones Not So Smart After All?

On the surface, doing the nutritional analysis for your restaurant on your own might not seem so complicated. You log on to your favorite calorie counter app on your smartphone and then enter your restaurant’s recipes. However, once the process starts, it’s easy to see why so many restaurants and other foodservice establishments are choosing to outsource their nutritional analysis to professionals that specialize in the complexities of foodservice nutrition. When it comes to providing accurate nutritional values in a timely manner, without tearing your hair out in the process, it becomes apparent that those smartphone apps might not be … Continue reading

Do Food Allergies Impact my Restaurant?

If you have spent any time in the foodservice industry, then chances are you have had at least one interaction with a food allergic diner. Food allergies are on the rise in America, which means restaurants are needing to accommodate more and more special dietary requests. This can have a huge impact on your bottom dollar. Are you asking yourself “Do food allergies impact my restaurant?” If that is you, here are the 5 main ways food allergies are impacting your restaurant: Lawsuits –Diners expect a safe experience when they choose to spend their time and money eating away from … Continue reading

AllerTrain™ Master Trainer Program

The Summer AllerTrain™ Master Trainer Program is fast approaching, only a few short weeks before we have another group of AllerTrain™ instructors. We are constantly amazed by what these master trainers accomplish. Some take the program back to the companies they work for while others have started their own consulting organization. Wherever or whomever they choose to train is up to the Master Trainer but the common goal is always the same, spreading education and training to keep people with food allergies, Celiac disease and intolerances healthy and safely served. The AllerTrain™ Master Trainer Program offers a platform for those … Continue reading

Avoid Allergen Cross-Contact in the Kitchen

Preventing cross-contact among ingredients is a difficult task. As the rate of food allergies and other dining sensitivities among customers grow, the importance of eliminating sources of cross-contact becomes essential. Identifying sources of cross-contact as well as preventative measures will help ensure a safe and enjoyable dining experience among customers. The first step in preventing cross-contact is to identify areas that have an increased risk of transferring food particles to other items. Sources of cross-contact are everywhere in a kitchen, even the kitchen sink! Top problem areas include: cutting boards, utensils, unwashed hands and a general lack of caution during … Continue reading

Pending Manditory in Maryland: Food Allergy Awareness

A senate bill was introduce on January 23rd,2014 in Maryland that would mandate all commercial kitchens to have allergy awareness training . Beginning March 1st, 2015, it will be mandatory for food establishments in Maryland to have one employee  on the premises at all times who have completed a food allergen awareness training course and passes an accredited test approved by the Department of Health and Mental Hygiene. Of those individuals who have gone through training, one employee must be available to discuss meal options with customers who have food allergies during food service hours. In addition to allergy awareness … Continue reading

Importance of Food Safety Training

We’ve all read the headlines about restaurant patrons having an allergic reaction after being served food items contaminated with the cause of the reaction. While in a majority of cases these reactions have not been fatal they can be life threatening. According to a 2007 study by the Food Allergy and Anaphylaxis Network (FAAN), there were 63 food allergy–related fatalities between 1996 and 2006, with half involving restaurants. While it’s true that much has been done to educate kitchen and wait staff on safe food-handling practices, continued instruction in this area could be the difference between life or death for … Continue reading

Be Allergy Aware: A Quick Guide to the Most Common Food Allergies

8 foods are responsible for 90% of food allergic reactions.  We’ve assembled this guide to help you (and your kitchen) be on the look out for a food allergy. Milk Milk allergies are caused by an allergy to one of the 3 proteins contained in milk: casein, whey, or curds.  While replacing milk as a beverage is no problem, milk and dairy products including cream, butter, ice cream, yogurt and more must be avoided to ensure safety.  To substitute a milk based product in cooking, try almond milks, soy milk, or coconut milk.  There are also a wide variety of … Continue reading

Newer posts →