AllerTrain™ is the leading training program for restaurants today. Introduce three years ago, the first of its kind in the food service industry specifically training regarding food allergies, Celiac disease and best in class solutions from “loading dock to table top”.
Why did we develop this class?
The Centers for Disease Control reported that the number of U.S. children who have food allergies rose by 50 percent from 1997 to 2011, and, according to a 2012 Mayo Clinic Study, celiac disease is more common than previously thought.
The result is a diner who looks—and eats—very differently than in years past. In the past, picky eaters were just that. An operator could choose whether to honor their requests. Today a request to substitute peanuts with raisins must be taken seriously—or your organization could be facing more than a customer service issue.
Join a class today….
