• Latest News
  • Restaurant News
  • Hotel News
  • Catering News
  • Chef News
  • Pub & Bar News
  • Supplier News

Hospitality & Catering News

hospitality and catering news

A smarter way to dine

January 11, 2023

A smarter way to dine

A new Tech Platform, Ingredifind, provides a lifeline to restaurants to support the millions of people with life-threatening food allergies and dietary preferences.

Mark White, founder, Ingredifind

Silicon Valley native, Mark White, has teamed up with his father and successful tech veteran Nick White to launch Ingredifind. The platform enables restaurants to create customised digital menus, which allow customers to filter for food allergies, preferences, and personalised diet plans.

A huge selling point of Ingredifind is that it will provide a lifeline for millions worldwide who suffer from food allergies. Furthermore, those with intolerances or dietary preferences will find it easier to enjoy a meal out.

The idea for Ingredifind came from Mark’s experience of watching his girlfriend navigate restaurant menus without triggering her severe allergies. Their dining experience involved scrutinising the menu together and undertaking repetitive discussions with servers to ensure the food would be safe.

He soon discovered this was a pressing issue for a rising number of people and conceived a solution to revolutionise the restaurant dining experience.

Mark’s vision, combined with Nick’s background in helping deliver multi-billion-dollar valuations for tech start-ups, has resulted in a disruptive tech-focused platform.

Research shows that Mark was right to take an innovative approach to address food allergies in restaurants. Researchers estimate that 32 million Americans have food allergies, including 5.6 million children. That’s one in ten adults and one in 13 children. (FARE, 2019)

Allergies are also the most common chronic disease in Europe. Today, more than 150 million Europeans suffer from chronic allergies. The current prediction is that by 2025, allergies will affect half of Europe’s population. (EAAC. 2016)

Ingredifind is designed to make the dining experience easier for both customers and restaurants. Restaurants simply upload the ingredients of each dish, and Ingredifind will map out which ingredients are components of specific diets and allergy groups. Users can select their allergies on the app and input their diet down to the ingredient level.

Once they select a menu, the platform will display unsuitable dishes in grey and suitable dishes in black.

For example, if a restaurant inputs that their omelette contains eggs, butter, and cheese, Ingredifind will automatically flag that the dish includes eggs and dairy and is unsuitable for vegans. Any customer who has specified that they are vegan or do not want eggs or dairy will see the omelette in grey.

The aim is to make restaurant menus transparent to allow customers to make informed decisions.

The two founders stress that Ingredifind can potentially save lives and avoid litigation against restaurants for making simple mistakes with drastic consequences. Restaurants can be liable for food allergy negligence, with claims ranging from thousands to millions of dollars.

According to a study by Food Allergy Research & Education, claims with diagnoses of anaphylactic food reactions rose 377% from 2007 to 2016. Similarly, British hospitals report soaring anaphylaxis admissions. It’s no longer all about peanuts but a complex array of foods, which makes restaurant menus challenging to navigate for the affected customer.

Mark White said: “Servers and chefs famously work in high-intensity and busy environments. Against the backdrop of an increasingly allergic world, we cannot expect them to be on top of a long list of ingredients to avoid at the drop of a hat.”

Ingredifind has already onboarded and partnered with high-profile restaurants and is growing communities throughout Europe. The company’s message is simple: “By partnering with restaurants we can revolutionise the hospitality sector and make dining out a safe experience for those with allergies and easier for those with dietary preferences.”

Email Newsletter

Subscribe to our email newsletter and keep a close eye on the UK hospitality and catering business

Institute of Hospitality Golf Day 2023 now open for bookings

Institute of Hospitality Golf Day 2023 now open for bookings

Contact H&C News

Join our growing email newsletter community by subscribing here

Join our growing email newsletter community by subscribing here
  • Facebook
  • Twitter

Hospitality & Catering Jobs

https://www.youtube.com/watch?v=5yRcV0txfLo
https://www.youtube.com/watch?v=t6Aw-qSsMpo
https://www.youtube.com/watch?v=kqtaTrYZO-w

Search h&C NEWS

LBC’s James O’Brien reports on the people and skills shortages in hospitality

https://www.hospitalityandcateringnews.com/wp-content/uploads/2021/04/james-obrien-27-april.mp3

Supplier News

Country Range Group confirms Thomas Ridley exit

Shiva Hotels Group

From Design To Finish: Different Contractors Needed For Your Hotel Construction

Optimising Fleet Management in the Food Delivery Business

Kitchen Porters Club Job of the Week, £34K plus tips, benefits, and career development

Country Range Group smashes fundraising target for 30th anniversary celebrations

Caterer.com campaign brings together top hospitality organisations to inspire the next generation of hires

Harvest leaves Country Range Group

Kitchen Porters Club Job of the Week, at Heston Blumenthal’s Michelin-starred Hind’s Head

Hot off the shelf – Jestic Foodservice Solutions launch Metro Hot Shelving in UK

A smarter way to dine

News Categories

  • Latest News
  • Restaurant News
  • Hotel News
  • Catering News
  • Chef News
  • Pub & Bar News
  • Supplier News
Home | Privacy | Sitemap

Copyright © · Hospitality & Catering News