Pay Attention to Food Allergies

Food Allergies Can Put Your Restaurant at Risk

Food allergies pose serious health risks. In America, 30,000 people per year visit the emergency room due to whole-body food allergy reactions and a few hundred of those victims die.

Pay Attention to Food Allergies

Your restaurant can’t afford not to prioritize food allergy awareness, training and implementation.

Ignorance Is a Serious Risk

According to the Centers for Disease Control and Prevention (CDC), food allergies in children doubled between 1997 and 2011. Food allergies are becoming more prevalent every year, but still, surveys show that between one-quarter and one-third of restaurant workers have no training on how to prevent and respond to food allergy reactions.

If the ingredients of menu items aren’t disclosed, dishes aren’t handled properly or patrons are not fully informed about what they are eating, there is a case for liability against the restaurant. Staying ignorant about how food allergies affect your guests will only put your business at risk.

It’s a Branding Statement

Given the growing need for allergy-friendly options, diners are searching for restaurants that take food allergies seriously. For many diners, an allergic reaction doesn’t involve physical discomfort only — it’s life or death.

When restaurants make sure their diners are protected and still provided plenty of options, they make it clear that their customers’ health and well-being is paramount. Not only is this the correct business decision, given the risks involved with food allergies, it’s also a useful marketing technique. Many diners choose restaurants based on this factor alone.

Be Proactive

By taking on the challenge of creating a food-allergy-friendly menu, restaurant owners are staying ahead of the curve. You’re investing in your bottom line, but you’re also being a good citizen. What does this proactive effort look like?

First, make sure you have an updated list of all ingredients you use in your kitchen. Know where every item comes from. If anything is created off-site, such as sauces, have records of their labels for your diners to look at if need be.

Next, prioritize cross-contact training for your entire staff. Cross contact happens when food that is allergy-safe comes into contact with food that isn’t, whether through a failing of a sanitation procedure or through the preparation process. For many diners, even a small amount of an allergen can trigger a reaction. It’s essential to use separate preparation surfaces and have all workers wash their hands before plating or transporting the food.

Everyone in the restaurant, no matter if they are directly involved in food preparation or not, should have allergen training. Front-of-house staff should be coached on spotting the signs of an allergic reaction and know when to call emergency responders.

Invest in Quality Equipment

For thorough preparation, be sure to use separate mixers, trays and equipment for the allergy-free food your restaurant produces. Get in touch with Stratton Sales and find out how we can help support your business with quality equipment at the best price. With special financing offers, we make it easy for your restaurant to cater to guests with food allergies.

How to Choose the Best Commercial Dishwasher

How to Choose the Best Commercial Dishwasher

The best commercial dishwasher is one that’s durable, effective and affordable. But even more specifically, what features should you look for? What characteristics must your new dishwasher have?

How to Choose the Best Commercial Dishwasher

Consider Size

How big of an appliance do you need? It depends on your restaurant’s size and average attendance per hour. When you’re replacing an older dishwasher, it’s a good time to assess whether the size is working for your kitchen. Do you find you’re often running short of clean dishware?

Size often determines cost, so make sure you are purchasing an appliance that will both meet your need and provide room to grow. But make sure it’s not bigger than you need. You’ll pay too much not only in purchase price, but in operational costs as well.

Think About Logistics

Will the dishwasher fit into its allotted space? Will there be room to load it? Is the kitchen designed to facilitate efficiency?

When you have a full house, you need your dishwasher to operate smoothly. That’s why it’s important to think about logistics ahead of time to be sure your dishwasher can keep up.

Speed Is a Major Factor

On the efficiency side, also consider the speed of each cycle. You need your machine to keep a steady flow of clean dishes. A residential dishwasher’s cycle might take 30 minutes, and a 1- or 2-minute difference between one model to the next might not matter. This isn’t the case in a commercial kitchen. Cycle length matters!

High or Low Temperature?

You can buy a machine that gets to 180 degrees during the cycle, but these models use more energy and the cycle length may be longer. Other models don’t get the water as hot and instead use chemicals to achieve the level of sanitation needed. Which model is better for you?

With a high-temperature model, you won’t have to buy the chemicals, but you’ll save on operating costs with a low-temperature machine.

Find a Solution for Your Budget

The commercial dishwasher you choose should be an asset to restaurant operations. At Stratton Sales, we know there is a perfect match for you, and we’re dedicated to helping you find the ideal appliance addition. Shop our online inventory or call us directly so we can help you find the right commercial dishwasher for you.