Allergens Dietary Restrictions Waste 
Perfect Daily Grind
JUNE 21, 2020
While COVID-19 will no doubt affect 2020’s sales figures, many countries are starting to ease their lockdown restrictions, which could see the industry experiencing growth in the second half of the year. Consider adding a decaf symbol next to certain drinks, just as you would for allergens and vegan products. Credit: Nicole Motteux.
Restaurant365
FEBRUARY 18, 2022
Allaying allergen fears. Food allergies, sensitivities, and dietary restrictions are a major issue for restaurants. You can optimize food usage and reduce waste. This instant access gets managers out of the office and onto the floor, where they can better deliver an outstanding customer experience.
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Ken Burgin
JUNE 6, 2023
Questions could range from ingredients of dishes to potential allergens. Sustainability Practices: Create learning modules about incorporating sustainability practices into the restaurant, including waste management, energy efficiency, and sourcing local produce. This would aid managers in implementing and overseeing these practices.
Apicbase
MAY 21, 2024
Understand your target audience Define your audience’s demographics, dining occasions, and dietary preferences to create a menu that caters to their needs—considering regional tastes and preferences to ensure a good fit if expanding into a new market.
Culinary Digital
MAY 10, 2023
One of the key benefits of CulinarySuite is its ability to create Menus that meet nutritional standards and accommodate dietary restrictions. The software can automatically generate purchase orders, track inventory levels, and monitor food waste. This can help reduce costs and ensure inmates receive nutritious meals.
Modern Restaurant Management
AUGUST 28, 2020
That’s why Spiceology and Chef’s Roll are challenging chefs around the country to help those on restrictive diets by creating an approachable dish with no salts and low fats. ” “We are so excited to be working with Trabon on the nutrition and allergen calculator. .”
Apicbase
MARCH 16, 2025
And we have to cater to generational differences, dietary preferences, and sustainability concerns. If getting a meal on-site feels restrictive , people will turn to vending machines, delivery apps, or the caf down the street. We have to track food waste, carbon footprint , and procurement sustainability. Its a massive shift.
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