Preparing meals for large groups can be a minefield when it comes to accommodating dietary needs and keeping guests safe. Food allergies alone pose a huge challenge. (Nearly 11 percent of adults aged 18 or older have at least one food allergy, and more than half of adults with food allergies have experienced a severe reaction, according to Food Allergy Research & Education.) Chefs have the task of dissecting the ingredients in a dish, retaining the intended flavors and textures when substitutions are made, and avoiding cross-contamination during preparation. How can they best accomplish that? Multi-layered communication is critical. Up through your supply chain, ensure you trust the consistency, accuracy and clarity of ingredients. Conduct ongoing staff training to emphasize the potential severity of food reactions and how easily they can occur. Collaborate with partners using digital tools that keep documents consistent and updated. On menus, use clear markers or sections to identify ingredients that may pose problems to some guests – and again, use digital tools to ensure you’re providing the correct version of an ingredient list.
Going back to basics may help too. At a time when the use of prepackaged ingredients is widespread in commercial kitchens, some chefs are relying on scratch cooking to deliver the precision they need. That’s what Michael White, executive chef in Food & Nutrition Services at Regions Hospital in St. Paul, Minn., and his team do. White says scratch cooking (often using local sources) helps him more closely oversee the ingredients that go into the 64 different diets the hospital must accommodate, which include mineral and calorie restrictions, as well as texture and liquid modifications. The loosening of regulations around the sale of to-go alcohol may be among the pandemic-era changes that will last long after COVID-19 is behind us. The trend started well before the pandemic: According to results of the National Restaurant Association’s 2019 Restaurant Delivery Survey, 59 percent of adults said they would order alcoholic drinks with their food delivery order from a restaurant if it were allowed. Now, these higher-margin sales could be an important lifeline for restaurants in addition to a way to meet consumer demand. Just make sure you’re staying up to date on changes to your state’s laws and the liability and reputational risk your business faces from these sales. The National Restaurant Association’s ServSafe team developed a State Alcohol Delivery Laws/Orders/Regulations tracker to help restaurants keep track of state-by-state changes that operators need to be aware of. https://bit.ly/2MoW0en
How confident are you in your restaurant’s food allergy management? According to a recent study of 500 hospitality workers by the software provider Fourth, one in six respondents claimed they had not received regular training or updates with regard to managing guest allergies, Big Hospitality reports. Further, among 1,000 consumers also polled as part of the survey, 36 percent of respondents said their last restaurant meals contained ingredients not listed on the menu. The survey was conducted as a prelude to the 2021 implementation of Natasha’s Law, which will require packaged foods sold on-site at restaurants in the UK to be labeled with a full list of the ingredients they contain. (It was passed after Natasha Ednan-Laperouse died after eating a Pret a Manger sandwich that didn’t list an allergen it contained.) While the law will initially apply only to businesses in England, it offers some lessons on how businesses everywhere must change following a food allergy incident: Pret a Manger has overhauled its food allergy program and renovated its facilities in the wake of Ednan-Laperouse’s death.
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