Overview

According to the World Health Organization, 170 foods have been documented in food allergy reactions. That’s not a typo. This number does not even include many other types of dietary restrictions that foodservice and hospitality have to manage, such as Celiac Disease, food intolerances/sensitivities, vegan/plant-based, etc. Having a company-wide food allergy awareness strategy is no longer optional for foodservice/hospitality. Operating without one puts everyone at risk, regardless if a company plans to accommodate dietary restrictions or not. Dine Aware’s online training is the only one of its kind that can be easily and affordably delivered to all front and back of house employees, at every location, globally. This is the key to prevention and minimizing risk.