Awareness Culture.
According to the World Health Organization, 170 foods have been documented in food allergy reactions. That’s not a typo. This number does not even include many other types of dietary restrictions that foodservice and hospitality have to manage, such as Celiac Disease, food intolerances/sensitivities, vegan/plant-based, etc.
Having a company-wide food allergy awareness strategy is no longer optional for foodservice/hospitality. Operating without one puts everyone at risk, regardless if a company plans to accommodate dietary restrictions or not.
Dine Aware’s online training is the only one of its kind that can be easily and affordably delivered to all front and back of house employees, at every location, globally. This is the key to prevention and minimizing risk.
What we do, how we do it.
Our goal is to help foodservice implement food allergy awareness and prevention standards that become second nature to all staff. Ultimately, reducing the time managers spend on food allergy training. Leading to reduced service slowdowns, mistakes and risk.
We developed the Dine Aware training using industry language and concepts that your staff will relate to and understand. Essentially, we ‘speak’ foodservice so your team can ‘speak’ food allergy. Our courses are easy to use, easy to understand and, easy to remember.
“Dine Aware is a great tool and essential element in our industry.”
— Vlado Momiroski, Food & Beverage Director
The Dine Aware Difference
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Online Ondemand.
Our online courses can be accessed from any device, anytime, anywhere. So your team can learn onsite or on the go. Training can be completed in one or many sessions.
Giving you and your staff control over location and time.
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Training Courses.
The secret ingredient for a food allergy awareness strategy is ensuring the whole team is on the same page about best practices, prevention and communication. Our 6 Dine Aware courses create consistency in front and back of house. Because everyone has a role to play in safety.
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Made for Food and Beverage.
Employees come from a wide variety of learning backgrounds but the one thing that is common is their understanding of foodservice. Food allergies can be intimidating so that is why our training starts with concepts and language foodservice employees can relate to and understand.
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Made for Memory.
The flow of our training is designed to enhance attention and memory. We keep video segments short and reinforce concepts with short learning exercises after each video.
Our video-based training uses images, voiceover and text to enhance memory with visual and auditory cues.
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14 Common Food Allergens.
Eating out is a global experience. It doesn’t matter where in the world you are, foodservice regularly serve locals, tourist and travellers. So, it is important that employees have a basic awareness and the ability to recognize the top 14 allergens*.
*We’ve adopted the EU list. The Dishwasher course does not include this unit.
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Best Practices.
Let’s face it, it is impossible to accommodate all 170 identified food allergens.
But, you can accommodate some. Once you decide what you can and and can’t accommodate Dine Aware helps prepare your team with best practices for communication and cross-contact prevention.
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One Standard Message.
When you automate food allergy awareness training company-wide you get the entire front and back of house team on the same page in record time.
Full-time, full-time awareness promotes a culture where food allergy prevention is baked into the DNA of the corporate culture.
Whether you have 1 or more than 10,000 locations globally we can help you create one standard food allergy message for all brands, locations and employees.
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Course Content.
What It All Means: Why food allergy training is important and relevant.
The Rules of Never: 5 easy-to-remember best practices that can be applied to any dietary restriction.
The 10 Big Questions: We answer the top 10 biggest questions staff have about food allergies.
14 Common Food Allergies: Basic awareness of 14 common food allergies.
Cross-Contact Prevention: Best practices for prevention based on an employee’s position.
Communication: Best practices, sources of communication, and minimizing mistakes based on an employee’s position.
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Efficient and Automated
Turnover. This is the single biggest hindrance to maintaining a consistent training standard. With Dine Aware, awareness becomes a part of the company culture and employees will reinforce knowledge and skills organically.
It is usually the Manager’s responsibility to train new employees. Finding the time to do this can be difficult, resulting to training gaps. Because Dine Aware automates the food allergy training cycle. New staff begin their first day of work already prepared to speak about food allergies.
Leading to fewer mistakes and reduced service slowdowns.