HOW SHOULD FOOD LABELING BE IN HOTELS?

Introduction

In the modern hospitality industry, guest satisfaction is a critical criterion for business success. Ensuring not only the comfort of guests but also their safe and healthy nutrition is of great importance. Therefore, accurately labeling the food offered in hotels allows guests to make informed choices and aims to prevent potential health issues. By developing a sound strategy for food labeling, you can gain your guests’ trust and provide an exceptional experience.

Common Issues and Solutions in Food Labeling

Language Translations

Issue: In hotels and establishments hosting international guests, errors can occur in translations on labels. Some automated translation systems may produce errors that could pose a health threat to guests. For example, names such as bulgur, yogurt, or carpaccio might not have direct equivalents in other languages, may be specific to certain regions, or could have entered literature with those specific names. The situation may not always be as straightforward as popular examples, and additional research may be necessary. In summary, it is not as simple as it may seem.

Solution: To ensure food labels are accurately and clearly translated into multiple languages, professional translation services should be used or systems that employ professional translation services should be chosen. When necessary, support from language experts should be sought. Examples of Translation Errors:

 

   

To avoid encountering many similar errors and potentially amusing situations, food labeling systems that provide professional translation support should be preferred. Otherwise, labels that are mistakenly assumed to be correctly translated can undermine guest trust and damage the reputation of the hotel or establishment.

Allergen Disclosure and Changes

Issue: Allergens in any dish come from its ingredients. In buffet settings, dishes and their contents are constantly changing. For example, a dish might initially be served without yogurt, but yogurt could later be added, and the dish continues to be served in that state. In such cases, the pre-prepared food label must also be updated; otherwise, a lactose allergy from the yogurt will not be indicated, and a guest might mistakenly consume it assuming it is lactose-free. In an environment where dishes are continuously changing, labels must also be dynamic. This can create challenges as quick updates may not always be feasible, and creating accurate labels requires additional effort.

Solution: To address this issue, allergens should be indicated on food labels. However, if this process is approached with conventional methods, it may require significantly more time and effort than anticipated.

Steps for Creating Allergen Information on Food Labels

1. Obtain Product Information: Gather detailed information about the product from the manufacturer and formulation source.
2. Review Recipe: Evaluate the allergen risks associated with each ingredient in the dish.
3. Identify Allergens: Examine the formulation to identify potential allergens present.
4. Compliance with Labeling Regulations: Adherence to relevant food safety and labeling regulations is ensured.

The above steps are not as brief as they may seem. A thorough review of every component of each dish is required. To ensure accurate information and save time, digital labeling methods provide a revolutionary solution to this issue. Additionally, allergens can be supported by universal symbols and visuals to enhance clarity and understanding.

Nutritional Information Disclosure

Issue: For individuals who prioritize healthy eating, the nutritional values of food are crucial. Without information on calories, protein, carbohydrates, and fat content, it becomes impossible for these individuals to make informed, healthy consumption choices.

Solution: This process may take even more time than allergen identification.

Steps for Creating Nutritional Information on Food Labels:

1. Collect Recipe and Ingredient List: Obtain a recipe that includes a list of ingredients and their quantities.
2. Gather Nutritional Data: Collect nutritional information for each ingredient.
3. Calculate Portions and Amounts: Determine the quantities of each ingredient for a specific portion size of the recipe.
4. Calculate Nutritional Values: Aggregate the nutritional values of each ingredient to compute the total nutritional information for the dish.
5. Continuous Updates: Update the nutritional values and labels as recipes or ingredients change.

Performing these steps for each dish individually can lead to significant time loss and a higher error rate compared to digital systems. Although these systems may seem costly initially, they prove to be cost-effective, efficient, and functional in the long run when considering the savings on additional personnel, reduced time expenditure, and improved customer satisfaction.

Inconsistencies in Presentation and Appearance of Food Labels

Issue: The presentation of food labels can be compromised if the stand, the materials used for the stand, and the durability level of the food label section are not aesthetically pleasing.

Solution: To improve the situation, professional support can be sought, and even if digital food labels are not used, the stand construction and food label design should be implemented according to specific standards.

Technical Shortcomings and Insufficiencies

Issue: Manual food labeling processes can lead to errors and inconsistencies. Additionally, technical inadequacies among hotel staff can negatively impact the process.

Solution: Implementing a digital labeling system can resolve these issues effectively. This system automatically retrieves and updates content and nutritional information from databases. Furthermore, integrating QR codes into the system allows guests to access more detailed information about the food using their mobile devices.

Food Labeling Regulations in Turkey

The Turkish Food Codex Food Labeling and Consumer Information Regulation aims to ensure accurate information and protect consumer health. It establishes provisions regarding food information, labeling, consumer protection, and the responsibilities of businesses. This regulation is aligned with the European Union Regulation No. 1169/2011 on the Provision of Food Information to Consumers.

Conclusion

In hotels, a food labeling system is critical for guest satisfaction and health. Accurate and detailed labeling facilitates informed choices by guests and helps prevent potential health issues. To address the challenges encountered in this process, a proper strategy should be established, focusing on adequate information, allergen disclosure, technical solutions, language translations, and staff training. DigyFoody, a product of DigyGlobal, emerges as a solution that addresses all of these problems effectively.