Publisher's Synopsis
Reading this book can help food businesses to improve and enhance the customer experience, earn more on current customers, attract and retain new customers, leverage free and organic marketing, and improve communication and safety standards by following the principle of inclusivity. Heather demonstrates there is money in caring for and including dietary minorities. Her experience and passion forfood safety, veganism and allergy management come together in an easily digestible, inspiring format for all to understand. She unites customer concerns with considerations for the business challenges surrounding brand protection and liability.The aim of this book is to encourage restaurants to be safer and more inclusive, not to criticize or judge. Heather has interviewed over 50 industry experts, gathering a variety of viewpoints to address common challenges and misconceptions within the food service industry about serving so-called "atypical eaters".JAMES LIPSCOMBE - CEO & OWNER OF THE CHESTERFORD GROUP "Heather has made us think about the impact our business has on the world we live in and, through her extensive knowledge, the action we need to take to offer sustainable, plant-based menu alternatives."DAVID MCGEE - DIRECTOR AT HAYFIELDS CONSULTANCY LTD., THE UK'S ONLY VEGAN CONSULTANT (FREE FROM, BRCGS, RETAILERS SME)"This book looks at the impossible, yet not-so-impossible task of inclusivity. Rather than scare the industry into submission, Heather's book teaches us the possibility of attracting a bigger audience where safety is the selling point. Heather is a unique and original thinker, using her years of industry experience to shed new light and optimism onto a subject the bravest ignore. Please read this book. It will change lives."Includes: BONUS FREE ONLINE COURSE: THE ULTIMATE STARTERBONUS CHAPTER AND FREE RESOURCES"Every individual matters and deserves to be served food which is safe for them to eat and be treated with respect for their beliefs, needs and choices. I believe there is an overwhelming ignorance to how big and fast growing these market segments are, in a changing World, where diversity should be embraced and not feared."-Heather LandexBSc Intl Biol, MSc Env Health, MCIEH, EHRBLEARN HOW TO...Communicate, serve and manage the more "difficult" customer safely and confidently whilst delivering outstanding customer service and growing your business and profits.Earn More, Risk Less By Being Inclusive.- Attract MORE CUSTOMERS and keep them coming back again and again- Capitalise on ORGANIC MARKETING by having your customers rave about you- REDUCE RISK: protect against bad publicity, complaints, mistakes that could injure (or kill) your customers and your wallet- Understand the subtleties of TERMS, such as vegan, plant-based, coeliac, not only to be compliant, but to guarantee safety and impress your customers- SAVE TIME and worry by following a step-step practical approach- Hear the FINANCIAL consultant's view of where the money is in changing trends- Seize the OPPORTUNITIES and money being left on the table and be ahead of the competition- Learn the best ways to communicate in order to pull new customers in and serve them more efficiently, plus leave them WOWed- Steal tools, SOLUTIONS and resources from experts to make your food service business more inclusive and prestigious- Strengthen your own system, to improve business RESILIENCE and predictability- Understand how important food safety CULTURE is in order to embrace "inclusivity" and to become the best in town, the preferred choice, remarkable, memorable
