MenuTrinfo, AllerTrain and Kitchens with Confidence are extremely active in the food service and allergy communities. Read more about current news and what our divisions are up to below. Media kits and company info sheets are available upon request. Call us at 970-295-4370 or email us at info@menutrinfo.com for your copy. We are often available to comment on news stories around the country regarding improper handling of food and the steps needed to make eating out a predictable experience.

AllerTrain is Now an Approved Provider for the School Nutrition Association

AllerTrain™ by MenuTrinfo®, the leader in food allergy training and education across the country, is pleased to announce that they are now an approved provider for the School Nutrition Association through their AllerTrain™ K12 course.

MenuTrinfo is Growing in Numbers

MenuTrinfo adds Software and Business Development Team Members to Meet Growing Demand

Measuring Grocery Stores and Convenience Stores by Restaurant Standards? A Q & A with Claire Willis – 11/10/15

Measuring Grocery Stores and Convenience Stores by Restaurant Standards?

MenuTrinfo Announcing the Launch of the AllerTrain Website

AllerTrain Food Allergy and Gluten-Free Training

Getting Clean in a Good Way

MenuTrinfo® Helping Restaurant Menus Become Transparent

College Campuses – Are they Food Allergen Safe?

MenuTrinfo® Introduces a Map of Colleges and Universities that are AllerTrained™

Reduce Menu Labeling Headaches

“MenuTrinfo and Allure Global team up to create digital menuboards”

MenuTrinfo is nominated for a “Partner Award” by Sodexo

“They say it’s an honor just to be nominated. MenuTrinfo says….. Yes it is”

Do you have ANSI? We Do!

“ANSI Accreditation of AllerTrain™ makes it the first food allergy training program to carry the ANSI recognition”

Navigating the menu labeling pros and cons

“The foodservice industry is now well aware of the menu labeling regulations passed down by the Food and Drug Administration, but there is still a lot of concern and confusion lingering as to what is expected from restaurant operators.”