Hawaii Hospitality - May/June 2014 - (Page 30)
Are You Allergic?
BY ROGER MOREY
HRA EXECUTIVE DIRECTOR
There has been much talk
of late regarding allergens. What
should an operator do? What is the role of the
government? Why are allergic reactions so prevalent
now as compared to when I was a child? I had a
conversation with an HRA member on this subject
recently, and below are some of his thoughts.
Allow me to weigh in on the matter as well. I deal with
it on a regular basis, at home and in the restaurant. I'll be the
first to admit that our industry does not do a very good job
when it comes to allergies. My daughter has severe allergies
(egg, dairy, peanut and shellfish), and we've made numerous
emergency trips to the hospital. Who'd have thought that
the restaurant made their lemonade to order at the bar using
"sweet and sour" mix, which contains an egg product? The
server at the restaurant swore the sorbet was only fruit and
sugar. She had no idea the chef adds a little egg white. We
should have insisted she ask.
Where did all these people with allergies come from
anyway? Ten or 15 years ago we didn't see anywhere near the
number we're seeing today. How about "gluten-free"? Did
you know that in the U.S. we have twice as many people
with peanut allergies compared to Asia
and they eat twice the amount
In regard to menu labeling, the
issue requires more than simply stating
the obvious ("food may contain a major food allergen") in
a restaurant. Guests have to take responsibility by asking the
right questions and demanding accurate answers. Many do
and it's getting results.
Restaurants in general are better at addressing this
than we were years ago, and without the assistance of
government. Many of us now have Allergy Alert buttons
on our POS systems, require managers and chefs to give
individual attention to customer allergy requests, and
have manuals with ingredient labels of all items brought
in that we do not make ourselves. We have regular staff
meetings on the subject.
Here is my suggestion for the government: Have it lighten
up on all the restrictions on small farmers in the state so they
can sell to restaurants. Tell it to introduce
legislation that requires diet and nutrition
be taught in our schools. Kids should
have at least an hour on the subject. Is
government going to solve the obesity
problem by requiring restaurants to post
calories on our menus? Do we really want
people choosing foods based on calories?
In the next issue, I'll continue this
subject and address why allergies
are a larger problem now than
Hawaii Chapter News
BY SHELLY AWAYA
Summer is just around the corner. It's
time to gear up your par levels and make
sure your property and staff are prepared for the vacationers
who plan to visit during the next few months. To put this
into perspective, think of the motto from Hookipa Workforce
Academy: "If you're on time, you're already late." Bluntly put:
If you don't plan ahead, you won't be prepared.
To ensure a smooth infusion, now is the time to tap
your vendor partners who ultimately can help you achieve
operational stability while effectively managing your
budget. Those sales reps who genuinely want your business
will present products and support that help your guests
experience the best of what your hotel or resort has to
offer. Remember, working together (you and your vendor)
helps get a job done quicker and more efficiently. And, you
won't panic at the last minute trying to receive products to
accommodate the summer rush.
Hawaii Hospitality May/June 2014
One of our vendor members, Standard Textiles, will host
the upcoming meeting program on Wednesday, May 14 at
Embassy Suites - Waikiki Beach Walk. The topic will be
current textile market trends.
Visit our website, www.hawaii-ieha.org, for more
information and updates on the meeting program and
other important chapter news. The fashion show has been
moved to September to tie into Vendor Appreciation Day
and Housekeepers Week. More details to follow. Also,
don't forget to "like" us on Facebook at www.facebook.
com/IEHAHawaii. Please send your meeting RSVPs to
Veronica Mayer at email@example.com. Mahalo for
Table of Contents for the Digital Edition of Hawaii Hospitality - May/June 2014
Are You Inspection Ready?
Lanai: Small Island, Big Aloha
Great Restaurants: W Bistro
Talk Story with George Szigeti
Out of Sight, Not out of Mind
Food & Beverage SuperStars
Taking the Lead: Sales & Marketing
Jaclyn Loo of Google Inc.
Hawaii Hospitality - May/June 2014