J’ai constaté sur plusieurs de mes sites que l’affichage en zone de production limite fortement voir supprime ce genre d’erreurs ajouté à ?a le rappel sur les feuilles de production journalières en couleur

The best explanation is a real-life example. I would find a few videos on YouTube that show the consequences of allergic reactions or anaphylactic shock. I'm sure that after watching those videos, every employee would start paying attention. In police departments where you get or renew your driver’s license, they often show videos about the consequences of not wearing a seatbelt in a car. I saw one of those videos once, and I was shocked by the consequences. Now I wear a seatbelt even in the back seat.

Apologize & Correct Immediately: Apologize sincerely to the client and correct the mistake promptly, offering an alternative meal that aligns with their dietary needs. Review Internal Processes: Evaluate where the breakdown happened. Was it a missed note, a miscommunication, or lack of training? Identify the gap. Update Procedures: Implement clearer labeling, dedicated order notes, or specific checklists for dietary restrictions in both the kitchen and front-of-house systems. Staff Training: Regularly train and refresh your staff on the importance of handling dietary needs with precision, ensuring everyone knows how to check and confirm restrictions with clients.

Continuous improvement in managing dietary restrictions is essential for ensuring a safe and positive dining experience for all guests. Regularly reviewing procedures, seeking staff feedback, and staying informed about evolving dietary trends are all vital components of a comprehensive approach to addressing this critical aspect of service.