TV chef Aldo Zilli is celebrating the launch of a new app which aims to advise customers on the ingredients and nutritional information within their dish, in order to prevent life threatening allergic reactions.
Kafoodle Kitchen, created by Kim Antoniou and Tarryn Gorre, will enable the kitchen to interact directly to front of house staff through tablets and phones, enabling precise and accurate responses when consumers enquire about the allergens within their meal. 
The app has been recognised and endorsed by the British Hospitality Association and the Restaurant Association, and will be effective in ensuring that restaurants will be able to comply with the EUFIC regulations, which demand that all food and drink establishments must be able to show the allergen information in each dish when questioned.
Chef Aldo Zilli, who helped to launch the San Carlo Cicchetti restaurants in 2012, is excited to introduce Kafoodle Kitchen into the restaurants;
“What is great about Kafoodle is; it allows diners to check options before going out to eat and then encourages them to check with the waiting staff when they arrive. It's a perfect two pronged approach, as we have put our recipes into the software which informs diners and it is then backed up by waiters' own knowledge or easily accessible information through the Kafoodle software.”
“Of course any restaurant will accommodate the needs of its diners’ dietary requirements and in fact it is already required by law for restaurants to be open and transparent and knowledgeable about the allergens in their dishes. The beauty of the app is it just makes everything really easy for people with dietary requirements as the critical information is available at the touch of a button and works on a location basis – perfect for time-poor hungry people! I think this app will bring diners and businesses closer; it will help impart knowledge to diners as well as give staff confidence.”
Over 45% of the UK population are hindered by food allergies, so by logging in to this programme, diners area able to search for restaurants that can accommodate for their specific needs with regard to allergens.
Founder, Kim Antoniou, explains the aim or Kafoodle Kitchen “Is to get to a stage where we can create a trust between the food and beverage industry and allergy sufferers and that ultimately people can go to a Kafoodle restaurant that’s using the system and use the app and eat in confidence.”
The idea for the app came when Kim’s husband experienced a severe reaction to his food when eating at a restaurant. She sought the help of Tarryn Gorre, who has worked with leading hospitality industry leaders such as Caesar’s Entertainment and D&D London.
Tarryn outlines Kafoodle Kitchen’s main objective is to give those working in the industry the knowledge to excel at their jobs, "Kafoodle is about connecting commercial kitchens to their customers. Our aim is to make chef's lives easier, keep them compliant and allow them to use the legislation as a revenue opportunity."
By Katie Pathiaki
