How technology can help you manage a healthy menu from back to front of house and social media

Online at the Better Hospitality Conference 1-2pm 20th April 2021

There’s more to planning and delivering a Healthy Menu than adding some new innovative dishes to your food options. There are compliance considerations, managing stock and ordering, specific diets to consider, and making sure your staff are aware of the ingredients in each dish, including allergens. And with new allergen legislation coming into place later this year for Natasha’s Law, now is the time to make sure your in-house technology is working the best for you. In this session we talk through how to leverage technology effectively to help you manage all you need from Back to Front of House, and even how to provide your customers with interactive menus that they can use to filter meal choices for themselves, based on their dietary needs. We’ll also discuss how to make the most of social media marketing to help you attract health conscious customers.

About the speakers

Julie Cleijne

Julie Cleijne is a Nutrition trained chef, founder of Sustainable Kitchen Consultants. Julie and team provide recipe development, training and advisory services in sustainable, healthy, plant-based and free-from cooking, and work with their clients to create innovative recipes and new products, with health and sustainability at the fore.

Tarryn Gorre

CEO and Co-Founder of Kafoodle, a fast-growing food-tech company matching people to food within education, hospitality, healthcare. Tarryn has 20 years food industry experience helping operators streamline businesses and increase revenue. An advocate that technology can play a great part in compliance, food safety and also increasing sales.

Domini Hogg

Domini Hogg is founder of Tried & Supplied, a purchasing platform that helps manage sustainability and nutritional data from sourcing right through to purchasing and menu creation. In developing Tried & Supplied Domini is drawing on her extensive experience of software development and data management as well as her expertise in sustainability and knowledge of the hospitality industry.