If, before the pandemic, your restaurant generated most of its business through dining room sales as opposed to through off-premise sales, your staff may be used to communicating far differently about your menu. If your team was near-perfect when it came to suggesting substitutes and communicating about allergens during conversations at a guest’s table, have you found a new system for replicating those communications as effectively either electronically or during the shorter in-person interactions that are common now? As the National Restaurant Association reports, the increase in off-premise sales and the decline in on-premise sales mean your servers don’t have as direct of an opportunity to discuss food allergies and sensitivities. So it’s important (and, in some locations, required) to update your allergen profiles as your recipes change – and to make sure that information is readily accessible in written form – on your website, app, or at your restaurant for those who order food in person. That’s especially true to remember as you update your menu for a new season or substitute new ingredients due to shortages.
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