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 for food 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.”
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 for food 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.”
INCLUSIVE: THE NEW EXCLUSIVE.: How the FOOD SERVICE INDUSTRY Can STOP Leaving MONEY on the Table.
INCLUSIVE: THE NEW EXCLUSIVE.: How the FOOD SERVICE INDUSTRY Can STOP Leaving MONEY on the Table.
FREE
with a B&N Audiobooks Subscription
Product Details
| BN ID: | 2940178470541 |
|---|---|
| Publisher: | Heather Landex |
| Publication date: | 01/01/2022 |
| Edition description: | Unabridged |
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