Providing Peace of Mind with a Gluten and Dairy-free Menu
Eating at a Meeting Podcast Episode 72
Guests with Dietary Needs Want Nothing More than a Peace of Mind When Eating Out
After one nightmarish night in his restaurant back in 2015, on his way home Chef Dominic Teague of One Aldwych Hotel asked himself “Why is it so tough?” With one special dietary request after another there has got to be a better way. There was…convert the menu of the top class, high level restaurant to be completely gluten and dairy free.
Listen as Tracy and Chef Dominic talk about how that change helped increase sales by 25% in 3 months and employee satisfaction to 89%. The change went with chef’s and the hotel’s philosophy of health and wellbeing.
The episode is one of eight in May of 2021 celebrating Food Allergy Awareness and Celiac Disease Awareness Month. peace of mind
Chef Dominic Teague
A chef with nearly 30 years experience in 5 star hotels and Michelin star restaurants, who is currently executive chef at London’s independent luxury hotel hotel, One Aldwych.
What do safe, inclusive & sustainable food and beverage experiences look like to you?
Somewhere where the customer is completely relaxed and confident in the knowledge that the operation is taking what they do seriously. The team are actively engaged with their product, and it feels they are passionate talking about it, and delivering the product.
Do you have an example of a situation that negatively effected you and/or other individuals or groups’ food and beverage experience?
Brexit, coronavirus and a competitive job market, all add to the issues. Only last week, I had my first meal out with friends in over a year. we have to sit outdoors at present, due to covid, and it’s been quite cold. The table next to us where offered blankets, but we weren’t. we didn’t stay long.
What do you wish people knew about what you do?
Our restaurant is completely gluten and dairy free. It also happens to be a great restaurant on its own. Being gluten and dairy free, just happens to be a bonus for those with allergies.
What is a best practice you use/or have seen to create safe and inclusive F&B experiences?
For me, its about empowering the staff to understand , and have great knowledge of the menu. We take our teams out to the farms, go foraging, spend time in the kitchen etc as well as all the daily training and briefings. Our suppliers will come in and talk to them. That way, they have the confidence to really engage with the customer, and be confident in answering any questions they have about produce and its sustainability.
Just for fun…What are your favorite food and drink?
I’m British – chicken tikka marsala, cup of tea, although not together.
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Eating at a Meeting is part of the Nitty Grits Podcast Network.