by Betsy Craig, CEO of MenuTrinfo® In 2011 we at MenuTrinfo® launched the nation’s first food allergy training program - AllerTrain®. There was not a course out there to address this growing medical need in the…
MenuTrinfo has recently partnered with Trabon, a leader in the space of menu management and publishing. Trabon comes with a number of different valuable tools, including the My Meal My Way calculator. This enables guests…
At Kitchens with Confidence (KwC) we are constantly on the move auditing kitchens across the nation. We love going in and seeing the amazing work food service professionals do to keep their diners safe. That…
From the desk of our CEO, Betsy Craig Ten years ago today I opened a message on Facebook from a friend 1700 miles away. She wrote that menu labeling was coming for restaurants and maybe my…
A lot can happen in ten years. A decade ago, MenuTrinfo was founded with a good idea about menu labeling, and the right two people to make an impact in the food service industry. While…
by Betsy Craig, CEO of MenuTrinfo® Today everyone is looking for assurance while dining. Restaurants are desperately needing to be accurate because the stakes are higher than ever. It’s crucial to know what’s in food…
On January 6th, our AllerTrain Clerk Maddie, headed to Texas Tech University and watched Betsy teach an AllerTrain U class. She wrote about her experience and gave some awesome insight here! I began working as…
When it comes to accommodating special dietary needs, customization is king. Whether it's a food allergy or intolerance, or someone needing detailed menu labeling to fit their diet, guests find success when they can get…
From the desk of our CEO, Betsy. Clean Plate Station at Heidelberg University inside Hoernemann Refectory Today everyone is looking for assurance while dining. Restaurants are desperately needing to be accurate because the stakes are…
By now, the term “plant-based” is imbedded in the current food trend dictionary. We have been seeing this coming from a mile away with the vegan and plant-based trends at the forefront for the last…
2019 was a big year for nutrition-focused dining, and we don't see these trends slowing down in 2020. Here are our predictions for the biggest trends next year. Grab-and-Go Today's consumers want it all. They're…
The holidays are just around the corner and the meals are notorious for being heavy in carbs, rich in fats, and filled with more calories in one meal than most eat any other day of…
