Industry News | July 9, 2013
MenuTrinfo Makes Allergies Priority with New Training Program
MenuTrinfo, a provider of nutritional analysis and allergen identification for foodservice operators, has announced the addition of AllerChef to its suite of menu analysis and training certification programs.
AllerChef trains executive chefs and foodservice directors on preparing allergen- and gluten-free foods in today’s commercial kitchens with a focus on the growing segment of diners with special dietary needs. The training includes insights into foodservice best practices, the best menu substitutions, and menu planning to ensure customers' health and well-being.
"AllerChef is the latest addition to our lineup of training classes designed to help foodservice operators protect the health and lives of their customers," says Besty Craig, MenuTrinfo founder. "As the special-needs diner segment grows, it is the responsibility of foodservice providers everywhere to make sure their menus are served with confidence and that the dishes they prepare are free from cross contact - from the kitchen to the table. We are excited to offer chefs and foodservice directors the next level in hospitality training."
AllerChef joins MenuTrinfo's AllerTrain training and certification program, a full suite of training opportunities and webinars designed to teach foodservice employees and chefs safe handling and delivery procedures of meals to diners with food allergies, intolerances, or sensitivities, including gluten intolerance and celiac disease. Other offerings include AllerTrain U, designed for directors of university and college dining services, AllerTrain K12 for administrators, food service managers, and anyone involved in providing meals to students in elementary, middle, and high schools.
AllerChef classes also are available online through MenuTrinfo’s unique webinar series.
"AllerChef is a great way for foodservice operators in any type of service environment to ensure they're creating menus that matter," Craig says. "When dealing with the lives and health of customers with special dietary needs, vigilance is key. It really is about serving menu items people can trust, which will keep this segment of diners coming back for repeat business."
An AllerChef class will be offered at the Western Foodservice & Hospitality Expo, August 18 to 20, in Los Angeles, and at the Florida Restaurant & Lodging Show, September 22 to 24, in Orlando, Florida. Classes will be offered at no charge to show attendees and additional classes can be booked during the show.
Food & Beverage
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