When it comes to running a commercial kitchen, it can be tough to keep up with guests’ dietary preferences and allergens. We've put together a handy back-of-house and front-of-house checklist to help manage allergens in your kitchen.
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Checklist for management to cater to gluten & allergen free guests
- Do staff know about special diets?
- Are there training program available to improve staff awareness?
- Is there a plan to take into account the need for ongoing training on the process and new allergies that are arising?
- Is there a certification process to advertise to guests?
- Is there an action plan in place to aid customers who have suffered a serious allergic reaction?
- What are other restaurants doing to offer allergy-free meals?
Checklist for front of house to communicate with guests & the kitchen
- Are special dietary requirements of a guest made clear?
- Have these been effectively explained to the kitchen?
- Does anything need to be explained to the guest following feedback from the kitchen?
- Upon service, can the kitchen confirm that any special requirements have been made?
- Has the guest’s experience confirmed that everything has been made right – on presentation and after their meal?
- Are there any interactions observed by the experience that can be advised to management to better improve the communication process?
Checklist for kitchens to prepare safe gluten & allergy free meals
- Is food product labeling clear?
- What ingredients on your menu commonly cause allergic reactions?
- Are there dishes that can be easily altered to cater for those with special dietary needs?
- Which products/dishes can’t be altered to suit special dietary requirements?
- Is there a dedicated workspace/set of kitchen equipment used to prevent cross contamination?
- Is there a system in place to clearly separate normal from special dietary orders?
- Have special dietary dishes been confirmed, once made to wait staff?
