{"id":5538,"date":"2021-11-03T13:18:00","date_gmt":"2021-11-03T18:18:00","guid":{"rendered":"https:\/\/live-gordon-food-service.pantheonsite.io\/educate-campus-diners-supply-chain-substitutes\/"},"modified":"2025-03-19T08:03:44","modified_gmt":"2025-03-19T12:03:44","slug":"informar-a-los-comensales-del-campus-sobre-las-alternativas-de-la-cadena-de-suministro","status":"publish","type":"post","link":"https:\/\/gfs.com\/es-us\/ideas\/educate-campus-diners-supply-chain-substitutes\/","title":{"rendered":"Informar a los comensales del campus sobre los productos sustitutivos de la cadena de suministro"},"content":{"rendered":"

Los retos de la cadena de suministro han afectado gravemente a los operadores del sector de la restauraci\u00f3n, especialmente a aquellos que atienden a clientes con alergias o dietas especiales. Esto incluye los comedores de las universidades, donde la sustituci\u00f3n de platos y la adaptaci\u00f3n a las necesidades de los clientes constituyen una parte importante del servicio.<\/p>\n\n\n\n

Aunque la mayor\u00eda de los operadores reconocen que los retos van m\u00e1s all\u00e1 del control de los distribuidores y proveedores, corresponde a cada programa comunicar los cambios en los productos que afectan a las comidas. Para ayudar en este sentido, tu equipo de restauraci\u00f3n puede centrarse en cuatro \u00e1reas para aumentar la satisfacci\u00f3n.<\/p>\n\n\n\n

1. Generar confianza<\/h3>\n\n\n\n

Ser sincero y transparente es fundamental para garantizar la seguridad de tus hu\u00e9spedes. Si sabes que hay estudiantes o hu\u00e9spedes habituales con alergias alimentarias, puedes generar confianza y respeto poni\u00e9ndote en contacto con ellos directamente. Inf\u00f3rmales de lo que sabes sobre las dificultades en la cadena de suministro y expl\u00edcales qu\u00e9 medidas est\u00e1s tomando para dar prioridad a su seguridad.<\/p>\n\n\n\n

2. Controla lo que puedas<\/h3>\n\n\n\n

Puede que las sustituciones que se produzcan escapen a tu control, pero sigues teniendo la capacidad \u2014y la responsabilidad\u2014 de formar y capacitar a tu equipo en materia de alergias alimentarias o dietas especiales. Plant\u00e9ate convertir esto en una prioridad constante. Temas de formaci\u00f3n de Gordon Food Service<\/a> Puede ayudarte a planificar e impartir formaci\u00f3n. Aumenta la confianza explicando a tus clientes c\u00f3mo formas y capacitas a tu personal.<\/p>\n\n\n\n

3. Revisi\u00f3n exhaustiva<\/h3>\n\n\n\n

Los retos actuales de la cadena de suministro implican sustituciones o modificaciones frecuentes de los productos. Estos cambios r\u00e1pidos hacen que sea fundamental revisar directamente la lista de ingredientes y la informaci\u00f3n sobre al\u00e9rgenos que figura en el propio producto, en lugar de basarse en bases de datos en l\u00ednea que podr\u00edan estar desactualizadas. Seg\u00fan FARE (Investigaci\u00f3n y Educaci\u00f3n sobre Alergias Alimentarias)<\/a>, aunque hayas comprado un producto varias veces, es necesario revisarlo cada vez. A medida que revises los art\u00edculos, plant\u00e9ate crear un proceso o lista de comprobaci\u00f3n<\/a> para organizar qu\u00e9 productos, productos sustitutivos y recetas contienen al\u00e9rgenos espec\u00edficos. Esto constituye una referencia \u00fatil para el personal de cocina o un recurso para tus clientes.<\/p>\n\n\n\n

4. Comun\u00edcate con confianza<\/h3>\n\n\n\n
\"Cartel<\/figure>
\n

En funci\u00f3n de tu centro, puede ser importante que los equipos jur\u00eddico o de marketing revisen cualquier comunicaci\u00f3n o aviso legal. El objetivo es mantener la coherencia de los mensajes con tu marca. Adem\u00e1s, si tu centro cuenta con dietistas titulados, anima a tus alumnos o visitantes a ponerse en contacto con ellos para hablar sobre alternativas y opciones.<\/p>\n\n\n\n

Para obtener m\u00e1s informaci\u00f3n sobre este tema, consulta los siguientes recursos:<\/p>\n\n\n\n

Informaci\u00f3n de Gordon Food Service sobre sensibilizaci\u00f3n a los al\u00e9rgenos alimentarios e intolerancias<\/a><\/p>\n\n\n\n

Centro de Recursos sobre Alergias Alimentarias de la Asociaci\u00f3n de Nutrici\u00f3n Escolar<\/a><\/p>\n\n\n\n

Descarga el p\u00f3ster \u00abLos 9 al\u00e9rgenos alimentarios m\u00e1s comunes\u00bb para colgarlo en tu cafeter\u00eda<\/a><\/p>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

Fomenta la confianza y la seguridad entre los hu\u00e9spedes con alergias o necesidades diet\u00e9ticas especiales.<\/p>","protected":false},"author":19,"featured_media":35826,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[112,69],"tags":[],"class_list":["post-5538","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-k12-education","category-running-your-business"],"acf":[],"yoast_head":"\nEducate campus diners on supply-chain substitutes<\/title>\n<meta name=\"description\" content=\"Supply chain substitutions? Foodservice tips for allergies: build trust, control, review, and communicate. 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