348: The Transparency Movement: Why Menus are Becoming the Frontier Guest Safety

Imagine a world where every guest at your event—or every diner at a restaurant—can open a menu and instantly see what’s safe for them to eat. No guessing. No anxiety. No risk.

That’s the world Dylan McDonnell, founder and CEO of Foodini , is helping to build.

Diagnosed with celiac disease at age 10, Dylan knows firsthand what it feels like to sit at a table and wonder if what’s being served will make you sick. That experience inspired him to launch Foodini, a dietary-intelligence platform using AI and dietitian-led data to make ingredient transparency effortless—for both guests and kitchens.

Now, as California implements SB 68, the nation’s first allergen-disclosure law for restaurants, Dylan’s advocacy and innovation are shaping a safer, more informed dining future.

Together, on this week’s Eating at a Meeting Podcast LIVE we’re unpacking:

🍽️ How ingredient transparency is redefining hospitality and guest trust

⚖️ What new allergen-disclosure laws mean for restaurants, caterers, and venues

💡 Why technology is the missing ingredient in safe, inclusive dining

📊 How clear data reduces liability, waste, and confusion behind the scenes

Because every menu tells a story—and it’s time that story included everyone.

Join us LIVE for this conversation about safety, technology, and the future of dining transparency.

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