This gives diners the tools they need to choose safe menu items and, as mentioned above, education is power and now more than ever, consumers want a sense of power and control over what they eat and drink. Some restaurateurs go a step further and provide menus with both food allergy and nutritional information.īut remember to train all food service staff to know what types of menus your brand makes available, as well as where other top resources are located connected to this issue. Gluten-free menus popped up a few years ago all over the place and now it's common for diners to expect menu listings of gluten-free options. That's why it's important to train all food service staff -from cashiers to managers- as a first step in ensuring diners'safety because, in this case, education is, in every sense, power. When customers and even fellow staff members know the QSR manager is well-trained and knowledgeable about food allergies, everyone has more peace of mind. What follows are some of the best practices. As their leadership is finding, all brands can innovate in ways that keep their customers safe, assured and well-informed. Recently, however, many more brands are stepping up to the plate to tackle these questions head-on through staff training initiatives, publicly available allergen information and other means that take the mystery out of dining out.Īnd these moves involve all types of brands including those run by large corporations, right down to the mom-and-pop establishment. This used to be a daunting task for restaurateurs. They want to know where their food came from, what the nutritional facts are, and if the food is safe for those with specific food allergies. It is a combination of hummus, olive oil, Yukon chips, cucumber spears, and baby carrots.Diners constantly ask for more information when dining out. Honest Hummus Plate: You won't have to make any substitutions to keep this plate dairy-free. Bruschetta Chicken Sandwich (grilled chicken breast on a ciabatta bun with bruschetta salsa, balsamic cream, and lettuce) without the provolone cheese and pesto sauce. Also, to keep the fat down, I'd recommend asking them to skip the mayo as well. Ask for it on a whole grain bun without the margarine or tartar sauce-you can keep the tomatoes, dill pickles, and coleslaw though.īanzai Burger: Get this beef patty, sesame bun, grilled pineapple rings, teriakyi sauce, lettuce, and tomato without the cheddar cheese and margarine. Crispy Cod Sandwich: Ok, at 451 calories, I am cheating by one calorie, but 12 grams of fat is a steal for anything with the word "crispy" in its name. Plus, it'll only set you back 434 calories and 11 grams of fat. This chicken burger still packs plenty of flavor with a grilled chicken breakfast, guacamole, lettuce, tomato, and dill pickles piled onto a sesame seed bun. California Chicken Burger: Even though you have to ask them to hold several ingredients including the margarine, mayo, cheese, and bacon. Ask for it with no margarine and peppercorn spread instead of country Dijon. Garden Burger: For just 400 calories and 8 grams of fat, order the meatless burger patty with Red Robin seasoning on a whole grain bun with lettuce, tomato, dill pickles. Ensenada Chicken Platter (chicken breast grilled in an ancho marinade served with a lime wedge, cilantro, tri-color corn tortilla strips, diced tomatoes, grated cheddar cheese, and salad mix) without salsa or baja ranch dressing. Simply Grilled Chicken Salad (salad mix, grated cheddar cheese, cucumbers, diced tomatoes, and grille chicken breast) with Balsamic Dressing, served without croutons or garlic bread. Grilled Turkey Burger (with chipotle sauce, lettuce, and tomato) on a Gluten-Free Bun.
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