Are you in the restaurant or hospitality industry? I’m here to help you serve more, reduce risks, and earn more. With over a decade of experience in food safety, allergy management, and inclusivity coaching, I bring a wealth of knowledge and practical expertise to help you navigate the complexities of catering to diverse dietary preferences. My approach is rooted in the belief that everyone deserves to enjoy a meal out, and I specialize in transforming food businesses into inclusive, profitable ventures that stand out in the market. I’m the author of the international best-selling book "Inclusive: The New Exclusive. How The Food Service Industry Can Stop Leaving Money On The Table." This book, backed by insights from over 50 industry experts, is a practical guide for anyone in the food service industry looking to enhance their understanding of inclusivity. From improving food safety standards to creating an exceptional customer experience, my mission is to empower businesses to confidently cater to all dietary needs, thus attracting a broader customer base and ensuring organic, word-of-mouth growth. Having worked with over 1,000 food businesses across eight countries, I bring a global perspective to food inclusivity. As a vegan with personal experiences of allergies and intolerances, I offer unique insights into the challenges and opportunities in this space. My coaching and consulting services are designed to help you not only comply with food safety regulations but to excel in delivering a welcoming and safe dining experience for all.