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Gluten-free expert, author, coach and advocate Jules Shepard hosts a weekly show offering news, interviews with intriguing guests, gluten-free baking tips and otherwise lively conversation.
In this week’s show, Jules will explore how the landscape for restaurant owners and restaurant goers has changed with the increasing awareness and understanding of food allergies and celiac disease. The advent of gluten-free menus brings more opportunities for gluten-free and food allergic diners, but in instances where corresponding appropriate training does not accompany the introduction of such menus, diners remain at risk.
Jules and her guest will discuss gluten-free restaurant training and certification programs (and how they differ), and how to identify a safe establishment for your family to enjoy a meal.
Jules’ guest this week is Betsy Craig, CEO and Founder of MenuTrinfo®, LLC, a company dedicated to protecting lives and promoting brands by proactively building nutritionals for restaurant kitchens with confidence.
Under Betsy’s leadership, MenuTrinfo’s nationally-accredited Allertrain™ program has trained restaurant owners, executive chefs, restaurant managers, kitchen staff, front-of-house staff and anyone else involved in commercial restaurant operation, in restaurants and major national chains all over the country. Betsy’s mission is to help restaurants comprehensively meet the special needs of diners with food allergies, intolerances and gluten sensitivities, so that everyone can enjoy a night out safely, and with confidence.
Ms. Craig has been repeatedly named among the top CEOs in the fast casual industry, ranked in the top 20 among Fast Casual’s 2012 and 2013 Top 100 Movers and Shakers. Additionally, her company, MenuTrinfo®, ranked seventh among new technologies in 2012 and eighth in 2013.
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