Our website and app display ingredients for all menu items. Students with food allergies or Celiac Disease are encouraged to speak with the ingredient expert (manager or chef) for verification. We can provide ingredient, recipe and preparation information upon request to help students make informed decisions.
Our website and app display ingredients for all menu items. Students with food allergies or Celiac Disease are encouraged to speak with the ingredient expert (manager or chef) for verification. We can provide ingredient, recipe and preparation information upon request to help students make informed decisions.
Team members are trained to take precautions in order minimize the risk of cross contact in made to order areas. This includes proper hand washing, changing gloves and apron as well as cleaning and sanitation procedures.
We routinely change out serving utensils and clean and sanitize service areas. Students are prompted to take a new plate/glass at all stations/areas. Team members are trained to mitigate cross contact, and we prepare food in separate batches (that has not been on the line) that is made available upon request to anyone concerned about cross contact of potential food allergens on the serving line.
Students can order special dietary meals ahead of time, one on one, with a dining director in person, via phone, website or email.
We do have a special diet station that offers upon request additional options for guests seeking allergen-free items like wheat and gluten free, dairy free, nut free, etc.
All dining team members are trained on food allergies at least once a year. Areas covered include: Understanding food allergies, the top allergens, allergic reaction signs and symptoms, peanuts and tree nuts, food allergy emergencies, celiac disease & gluten intolerance, and mitigating risk for cross contact.
Training includes FARECheck Certified Food Allergies & Celiac Disease Training for resident allergy experts, Servsafe Allergen training for managers, and weekly pre-service allergen training (CHATS) for hourly associates.
Speak to a dining director.