Company’s unique AllerTrain is official provider for nation’s largest regional restaurant shows
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, Aug. 18-20 in Los Angeles, and the Florida Restaurant & Lodging Show, Sept. 22-24 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,” said MenuTrinfo founder Betsy Craig. “Implementing effective food allergy protocols, procedures, and training in restaurantshas 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 Sept. 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 best practices, the best 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,” said 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.”
MenuTrinfo offers a full suite of allergy training services for restaurant and food service operators, including AllerChef, AllerTrain U, designed for directors of university and college dining services, and AllerTrain K12 for administrators, food service managers and anyone involved in providing meals to students in elementary, middle, and high schools.
MenuTrinfo is dedicated to helping foodservice operators protect the lives and health of their customers by meeting or exceeding new nutritional labeling regulations as required by law and by partnering with restaurants to provide safe products and procedures that meet a wide range of dietary restrictions. MenuTrinfo’s complete suite of services includes menu analysis, AllerTrain certification and training in the areas of gluten-free menus, specialty menu development, nutritional counseling and policy development. Its nutritional analysis is the only full-service solution for nutritional labeling that is insured and based on an FDA-approved process. MenuTrinfo clients cover the spectrum of food service, from large universities to restaurants and catering operations. For more information go to www.menutrinfo.com or call (888) 767-MENU (6368).