The Caterer Allergen Summit
It has never been more important for hospitality businesses to be one step ahead when it comes to allergens. Consumers are increasingly looking for information to help them make informed decisions about what they choose to eat, and the consequences of getting it wrong severe.
The Caterer’s Allergens Summit is a webinar dedicated to equipping F&B, operations and marketing professionals with the knowledge and best practice to set a strategy that keeps your customers and staff safe and informed.
Leading allergen experts, including Dr Robert Boyle of Imperial College London and Julian Edwards of Allergen Accreditation, will give an insight into what operators should be prepared for in 2020 and beyond, including key risks and responsibilities. Plus, food safety experts and forward-thinkers from some of the UK’s most prominent operators will discuss their strategies, the steps they’ve taken and how they communicate to customers effectively.
Topics covered include
Why are food allergies increasing globally, what to expect in the years ahead and how to plan a strategy that keeps your customers and staff safe
- Allergen Accreditation's Julian Edwards on how to create an allergens culture in your business
Signposting, discussion or full labelling: what are the best ways to communicate with your customers?
How can you effectively train your staff to be allergen aware and protect your customers and reputation?
Allergen experts from the UK's leading operators share their best practice, top tips and lessons learned
*The price of a supplier ticket is £295 + VAT (20%)
Allergen expert Dr Robert Boyle will outline the scale of the allergy challenge, explain why we’re seeing such an increase in allergen sufferers and explore what operators might expect to cater for in future.
Dr Robert Boyle, Consultant paediatric allergist
Jamie Cartwright, Partner at Charles Russell Speechlys, gives an insight into where operators are currently getting it right, what the pitfalls are, and what you can learn from businesses that have fallen short
Jamie Cartwright, partner Charles Russell Speechlys
Pamela Maclean, food development manager, Bidfood
David Whyte will talk through the recent findings of Access Hospitality kitchen technology survey and discuss how automating the process from supply chain to consumer can increase accuracy and time to retrieving allergen information.
David Whyte, presales consultant, Access
Ruth Holroyd will speak about her experiences of living with multiple allergies and explain what actions can be taken to help those with allergies have a relaxed and enjoyable experience when dining outside of home.
Ruth Holroyd, campaigner and author of What Allergy blog
The Food Standards Agency’s deputy director Michael Wright will outline what is currently expected of operators and how future regulations and legislation will affect hospitality businesses. He will address how the agency expect allergen information to be relayed to guests and what safeguards operators should have in place.
Michael Wight, deputy director, head of food safety policy, Food Standards Agency
Julian Edwards outlines how to ensure allergen culture is part of your business model. He will explain who should be trained and what they need to know to safeguard both your guests and your business.
Julian Edwards, director, Allergen Accreditation
Experts from the UK's leading operators share best practice, top tips and lessons learned including how allergen awareness has changed team engagement, menu development and overall operation.
Chris Moore, HSE (Food Safety) Director, Compass UK&I
Dominic Teague, executive chef, One Aldwych
Access Hospitality (part of The Access Group) is one of the UK’s leading providers of software to the hospitality market. Built by combining some of the market’s award winning, best-of-breed solutions, its unique position is in being able to support multi-site hotels, pubs & bars, restaurants, leisure and food-to-go establishments in all day-to-day operations. Access Hospitality is proud to work with over 1,300 operators; including Apex Hotels, The Red Carnation Hotel Collection, Jurys Inn, Cairn Group, Young’s, Itsu, Revolution Bars and Nandos helping them reduce costs, improve staff engagement and deliver great guest experiences.
Complete hospitality software:
• Kitchen Management & Inventory Control
• Reservations & Ticketing • HR & Payroll
• EPoS & Stock Management
• Property Maintenance
• Financials & Analytics Our solutions deliver real ROI to customers helping to increase GP, reduce waste, boost online reservations and reduce property maintenance admin. Complete hospitality software:
• Reservations & Ticketing
• HR & Payroll
• EPoS & Stock Management
• Property Maintenance
• Financials & Analytics
With a proven record of being able to increase efficiencies for our customers; including reducing property maintenance admin time by 20% for Five Guys and increasing online bookings for Fuller’s by 42%.
At Bidfood, we’re focused on going the extra mile for our customers. Being the best is a key part of our ethos, and our focus is on delivering the best customer experience, making life easier and helping customers to grow. We’re serious about service excellence and getting it right first time, and we’ve invested in building an infrastructure that keeps us close to our customers.
In our range of over 13,000 products, which includes the best of both own brand and leading foodservice brands, customers will find everything they need for service from store cupboard ingredients to frozen and chilled food, soft drinks, wines, beers and spirits, cutlery, crockery and cooking utensils, cleaning products and catering equipment.
We’re invested in the success of our customers and we believe great service is about more than delivering boxes, it’s also about adding value. Our expertise, our industry knowledge, the data we provide, and the insight we distil help our customers stay ahead of the curve on allergens, legislation and food standards/guidelines, as well as key food trends, creative recipes and menu ideas.