Enhance allergy awareness and product knowledge

Chefs and menu planners are going to great effort to create and include dishes to meet the needs of those with food allergies and sensitivities. Cooking equipment and processes are being modified to prevent cross contamination and ensure safe food handling.

Front-line staff must instill confidence in diners with special dietary needs that they are not being put at risk. This assurance will allow these diners to be able to relax and enjoy their experience knowing that they are in capable hands. Trusted operators will experience greater loyalty and more frequent repeat visits.

Operators who care enough to cater to the special dietary needs of their guests should benefit by having employees who can communicate accurately and convincingly to the public the wonderful options available to them. Guests will appreciate the consideration and reciprocate with their continued patronage.

Courtesy of David Swanston, a Hospitality and Foodservice Consultant, Principal of Focused Industry Training Seminars and is an instructor at major Canadian university business schools. Since 1997 he has helped a wide variety of organizations develop and launch new concepts, turn around troubled operations, and improve sales, profits, controls and efficiency. To learn more about how he can help you improve your sales, profits and performance, contact him directly at 905.331.6115 or [email protected].