The fast food brand also confirmed that it is working with other foodservice brands to “discuss industry challenges".
LEON CEO John Vincent has released an update on their allergen awareness initiatives.
“The biggest change we have introduced - one you may have noticed if you have visited us recently - is that we have started asking guests if they have an allergy when we take their order. All of our team members also have this question printed on a badge pinned to their aprons. In addition we have new signs on our counters making people aware that we handle all allergens in our kitchens,” Vincent said in their latest newsletter.
These processes were implemented by LEON to ensure they can guide guests to their ‘Foodie Fact Sheet’, a document Vincent desrcibed as having "full nutritional and ingredient information for every dish", and details on the processes to "minimise cross-contamination."
"We have always kept this document in our restaurants but we hope that the extra prompt of asking the question will mean all guests with allergies will find this information easily, and we can communicate the risks that always remain when working in a fresh kitchen,” he said.
Currently, the brand has removed sesame oil from its slaw dressing, as well as sesame seeds from its burger buns in its efforts to make its menu allergen-free. There is also a new vegan version of the brand’s garlic aioli in development that will replace the current version that is made with dairy.
In addition, LEON announced that it is working with other foodservice brands to “discuss industry challenges and understand where greater consistency in communication is required.”
“We believe that if everyone collaborates and openly shares their practices, we can all make improvements in our communication and our processes. We and other members of this group will continue to keep you updated on progress we make,” Vincent wrote.
More details on these initiatives, as well as LEON’s Foodie Fact Sheet, can be found on the brand website.
Photo credit: LEON Facebook
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