This issue was thrust into the national spotlight following the death of teenager Natasha Ednan-Laperouse, 15, after she ate a Pret a Manger sandwich which did not list its ingredients. A high-profile inquest called into question the lack of proper labelling in food outlets.<\/p>\n\n\n\n
Her death also prompted the FSA review and this week\u2019s recommendations. FSA chairwoman Heather Hancock described it as a \u201clife threatening issue for a proportion of the population\u201d<\/em>, but also acknowledged new rules could place a heavy burden on food businesses.<\/strong><\/p>\n\n\n\n Bhas Kalangi,<\/strong> the founder of Grafterr, says: \u201cThe FSA is absolutely right to highlight the problems that allergen labelling poses for food businesses.The time, cost and difficulty of tracking and listing allergens during food preparation was one of the main issues that came up repeatedly when I was carrying out my own research of restaurants and takeaways.As a result, businesses are repeatedly failing to do this. For most of them it is simply too complex a problem to track and keep on top of.However, our technology provides the manager of a hospitality business with the option to list and update allergen information for all food items with a few simple clicks of a button.\u201d<\/em><\/p>\n\n\n\n Grafterr provides extensive business management, efficiency and streamlining tools, integrated with a full point of sale system<\/strong>. The Android-based system can automate<\/strong> every aspect of a venue\u2019s operation \u2013 from stock management to staff training and rotas. Once implemented, it\u2019s simple to update<\/strong> allergy information across menus, websites and ordering systems at the click of a button. It also ensures all staff have easy access to the information whether in the kitchen, on the floor or in the delivery chain.<\/p>\n\n\n\n Mr Kalangi, who created the system while also running a highly successful software consultancy in London, added: \u201cIt is very quick and easy to add allergen information to our system and update it as menus develop.The information is copied across every outlet where our system is used and on websites, tablets, digital menus, checkouts and any digital app. Staff have the information easily to hand, while customers can choose dishes with confidence \u2013 and crucially the businesses are legally compliant.\u201d<\/em><\/p>\n\n\n\n Founded in 2016, Grafterr has grown quickly<\/strong> and now has 28 staff, with ambitious plans to scale aggressively via further funding rounds while rolling out the system to hospitality businesses across the UK and beyond.<\/p>\n\n\n\n The system is also ideal to help light up so-called \u201cdark kitchens\u201d. These are the non-traditional food preparation units springing up across the country to serve the booming home delivery market. They are often found in the middle of industrial estates or other unusual locations and produce restaurant quality meals, without putting undue strain on the High Street eateries where diners would normally expect their meals to be prepared.<\/p>\n\n\n\n Mr Kalangi added: \u201cIf a restaurant is using our system, quite simply it doesn\u2019t matter if a member of staff is working in a \u2018dark kitchen\u2019 on the outskirts of town or meeting and greeting diners in the city centre. They will all have seamless and simple access to the information they need.\u201d<\/em><\/p>\n\n\n\n Although only officially launched in March, we are already generating substantial momentum<\/strong> in key business areas including product development, marketing and sales. It has continued to establish itself within the UK market, scaled its monthly customer sign ups and begun on-boarding international customers. With ever-evolving features, new partner integrations and now a growing team, Grafterr looks forward to scaling the business and revolutionising the hospitality industry.<\/p>\n\n\n\n![\"\"](\"https:\/\/www.grafterr.com\/blog\/wp-content\/uploads\/bhas-grafterr-logo.jpg\"){kind=logo}
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