MenuTrinfo, a provider of nutritional analysis and allergen identification for foodservice operators, has announced that it will be the official provider of allergy and gluten-free training during the Western Foodservice & Hospitality Expo, August 18 to 20 in Los Angeles, and the Florida Restaurant & Lodging Show, September 22 to 24 in Orlando.
The company will deliver its exclusive AllerTrain program at the two largest regional restaurant shows in the country. The sessions 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. The training includes a three-year certification that broadcasts to customers that foodservice establishments have the ability to safely meet unique dietary needs.
"Food allergies are increasing in our country, particularly in children, creating more and more challenges for restaurants,” says MenuTrinfo founder Betsy Craig. “Implementing effective food allergy protocols, procedures, and training in restaurants has never been more important.”
Training and certification sessions will be held at the Western Foodservice & Hospitality Expo as a service to all restaurant and hospitality providers. The $149 fee includes a three-day exhibit badge. In addition to providing AllerTrain classes, MenuTrinfo will host two educational sessions during the Western Foodservice& Hospitality Expo featuring tips on how to alter menus to meet changing consumer and regulatory demand. The sessions are:
· "Making Menus Matter" on August 18.
· “Go For It! Make Your Dreams a Reality” on August 19.
An AllerTrain session also will be held at the Orange County Convention Center during the Florida Restaurant & Lodging Show. The session will be held September 24 from 10 a.m. to 12 p.m., and the $149 fee includes a three-day exhibit badge.
Additionally, MenuTrinfo will offer a free AllerChef class during both shows. AllerChef trains executive chefs and foodservice directors on preparing allergen- and gluten-free foods in today’s commercial kitchens. The training includes insights into foodservice practices, menu substitutions, and menu planning to ensure customers' health and well-being. Attendees can register for AllerChef when they pick up their Show badges.
“We are thrilled to be working with Betsy Craig and MenuTrinfo on providing our attendees with such valuable information on gluten-free and allergen friendly menus,” says Ron Mathews, industry vice president of Reed Exhibitions, producers of the event. “Both of these issues of are incredibly important to restaurant owners and foodservice professionals, and we are confident these sessions will be well attended at both of our conferences in Los Angeles and Orlando.”
