Hotel Business is the number 1 ABC certified trade magazine for the hotel industry across the UK. Here is a snippet from their article on Kafoodle Kitchen's food management capabilities."Managing ingredients and allergens by remote is the next step in food technology, says Tarryn Gorre, Co-founder of Kafoodle Kitchen.Last year a new law came into force that affected all out-of- home food businesses: the UK Allergens regulation required that they all identify, keep record of and communicate to customers which menu items or dishes contain any of 14 specified allergenic ingredients which are gluten, crustaceans, eggs, fish, peanuts, soya, milk, nuts, sesame seeds, sulphur dioxide, molluscs, celery, mustard and lupin. Failure to comply can result in a hefty fine and worse if someone suffers an allergic reaction if you have not carried out due diligence and made your business compliant. So how do you ensure you are compliant? Businesses can take a number of precautions to help remain compliant and avoid any potential problems with guests with allergies."Read the full article
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