Our October Together Hospitality roundtable met in the light-filled back dining room of HIRO Izakaya, hosted by General Manager Alex Kuhn and Executive Chef Luis Carlos Hernandez, who shared insights into running a modern Japanese izakaya in Chicago. The discussion opened with the serious impact of ongoing ICE raids on workers and diners alike, with Lindsey Rosenthal of Giving Kitchen offering resources for those affected. Ashley Harris of Tock then shared tips on using technology to track guest allergies, leading into breakout conversations focused on best practices for accommodating dietary needs—from recording allergy information and designing inclusive menus to communicating clearly online and in person. The overarching theme: strengthening communication between teams, technology, and guests to create a more welcoming, seamless dining experience.
Photo Credits: Kevin Hartmann
Our October Together Hospitality roundtable met in the light-filled back dining room of HIRO Izakaya, hosted by General Manager Alex Kuhn and Executive Chef Luis Carlos Hernandez, who shared insights into running a modern Japanese izakaya in Chicago. The discussion opened with the serious impact of ongoing ICE raids on workers and diners alike, with Lindsey Rosenthal of Giving Kitchen offering resources for those affected. Ashley Harris of Tock then shared tips on using technology to track guest allergies, leading into breakout conversations focused on best practices for accommodating dietary needs—from recording allergy information and designing inclusive menus to communicating clearly online and in person. The overarching theme: strengthening communication between teams, technology, and guests to create a more welcoming, seamless dining experience.
Photo Credits: Kevin Hartmann