A Miami-based brand is doing something to support community health and menu transparency, with the help of MenuTrinfo, a nutritional analysis and training firm. Giardino Gourmet Salads will rely on MenuTrinfo’s real-time consulting, nutritional analysis, and allergen- and gluten-free menu development to enhance their fresh and healthy menu options.
Giardino Gourmet Salads was founded in 2004 by husband-and-wife team Kenny and Ody Lugo, formerly a fireman and school teacher, respectively. At the time, Kenny and Ody dreamed to develop a restaurant concept with a meaningful menu and experience that was an alternative to fast food.
"We value our customers and the community and believe in giving our guests nutritional empowerment. In this way, they can choose the best product for them among our offerings of great tasting salads, soups, sandwiches and wraps," says co-founder Kenny Lugo. "Through this partnership with MenuTrinfo, we are making a commitment to nutritional transparency and to our community and customers. We have known Betsy for several years and are excited to work with her and MenuTrinfo."
MenuTrinfo, a certified Women's Business Enterprise company, was founded five years ago by Betsy Craig and her husband, Rocky Craig. In addition to nutritional analysis and allergen- and gluten-free menu development, the MenuTrinfo team is working with Giardino Gourmet Salads on nutritional certification, disclaimers, and general nutritional content for guest communication.
“This agreement really takes the Giardino menu to the next level and shows the level of dedication the founders and executive team has for their customers," says Betsy Craig. "They understand that nutritional transparency is an important part of protecting the lives and health of their customers. I believe that health and wellness go hand-in-hand and that great tasting food plays a major role in both. I am thrilled to be working with their team."
MenuTrinfo's complete suite of services include menu analysis and AllerChef and AllerTrain certification and training in the areas of gluten-free menus, specialty menu development, nutritional counseling, and policy development.
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