If you’ve ever had a fear of going to a restaurant, eating a forkful of food then having your throat swell shut, your skin break out in hives and making a trip to the emergency room due to food allergies? Well, if you live in Europe this may become a thing of the past. Many restaurants in the United Kingdom have started listing possible allergens like mustard, gluten and the ever maligned nuts on their menus to inform those with food allergies to steer clear.
Key Takeaways:
- The European Union’s Information for Consumer’s Regulation specifies that 14 allergens must be disclosed to diners, verbally, or by menu.
- Restaurateurs balked at the regulation initially, hailing it as a ‘bureaucratic nightmare’ and a damper on chef creativity.
- It’s estimated upwards of 2 million UK citizens have food allergies, while approximately 600,000 have Coeliac Disease.
“A 2015 study by the Food Allergy Training Consultancy found that over a third of people with allergies thought menu information was ‘confusing’ and just 10% felt confident eating out”
Read more: http://www.bighospitality.co.uk/Trends-Reports/Diners-with-allergies-now-more-confident-eating-out
Mark Greenaway defends use of unpaid trial shifts
Chef Mark Greenway is being investigated by the Scottish Trades Union Congress for exploiting new workers in his Ediburgh restraint, requiring them to work an unpaid trial period. Greenway is defending the practice stating other restaurants do it and the small trial shifts are meant to measure if a new hire is a good fit or even wants to work there. He argues that both the candidate and restaurant can benefit from this policy and since it’s only 2-4 hours of work, it’s not exploitation.
Key Takeaways:
“This is as much for the to look at us and decide if they want the relevant position and become part of our team, as it is for us to look at them. I also feel and the whole industry feel this is fair.”
Read more: http://www.bighospitality.co.uk/People/Mark-Greenaway-defends-use-of-unpaid-trial-shifts
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