When we began our careers in foodservice management many years ago, allergies were not very commonplace. Yes, occasionally there were customers who had a random allergy – peanuts, or perhaps MSG (which is actually an intolerance) – but nothing like what goes on today in most food operations, with both customers and employees dealing with…
This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.