In my experience and interaction with my guests, one of the biggest fears is what happens after the order is taken. How is the restaurant made aware? What’s happening in the kitchen? Addressing cross-contact is critical because a lot goes on in a busy kitchen. We utilize allergen specific tools, and we designate one person on the line that oversees the allergen meal from start to finish. That person gives it directly to the server or Manager. We have found that this system minimizes the chances of cross-contact.
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