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1. Dietary Preferences

In this video, you'll learn why your kitchen needs to be able to cater to different dietary preferences. Ben Tish and other expert chefs will teach you the differences between lacto vegetarians, ovo vegetarians, and pescatarian diets so you know what to look out for.


2. Dietary Preferences - continued

Find out what vegans are allowed to eat and popular vegan alternatives used to replace meat. Chefs Chantelle Nicholson and Audrey Crone share tips on how plant based menu items can attract new business. You'll also find out the meaning of flexitarian and how it differs from traditional vegetarianism.


3. Dealing with Dietary Requirements

There are a range of things to consider when creating a plant based menu or allergy friendly food options. Head Chef Pip Lacey and other pro chefs, share their tips for how to make sure you're meeting the needs of those with dietary preferences. They also explain how to describe and promote your plant-based recipes in the most appealing way, including how to highlight them on your menus.


4. Allergens and Intolerance

Customers expect those working in restaurants with allergy menus to be fully aware of what's going into their food. This video lays out the key differences between an allergy and an intolerance - and why one is more dangerous. Know what a diner with a certain allergy eats and put processes in place that guarantee there's no cross-contamination. 

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