Whether or not you complete the assessment, the following guidance is free to use and share. All of it is practical, based on real situations, and written for people who are busy.
Free Guidance
Practical resources for your team.
Menu labelling
What to put on the menu and how to say it
Clear, consistent labels aren’t just helpful. For some guests, they’re essential.
Kitchen practices
Cross-contamination, utensils, storage and preparation
Simple principles and practical steps to keep vegetarian dishes separate and truly suitable.
Front of house
Staff who can answer the question.
Most problems aren’t in the kitchen — they’re at the table.
Understanding ingredients
The hidden ones your kitchen might not know about
From rennet to isinglass to gelatine. The ingredients that aren’t always obvious.
What defines a vegetarian dish?
Supporting vegetarian and vegan guests
Give your team the knowledge and confidence to make every guest feel considered.
Free to access. Free to share.
Use these resources to train your team, review your processes and keep improving — one step at a time.
