A warm welcome to our newest client, new age author Waeil Borhan. He offers valuable insights into living according to your own truth in his book, “I.”

Born in Egypt, Waeil appeared to have it all – a beautiful family, successful career and an enviable lifestyle. But to Waeil, it was becoming clear to him that something was missing. Through years of self-reflection and deep inner work, Waeil came to realize he had been serving his ego instead of serving the divine.

This is not a religious book, it is a spiritual one in which the author shares his journey and offers tools to help others examine the paradigm by which they are living. Waeil encourages readers to look within and make the choice to live by their own truth instead of by societal standards.

A young Insta influencer that we met with this week, complained that millenials, especially those pursuing a career in the arts, are only concerned about fame and money. Not to over-generalize, but it has been her experience lately that young talent doesn’t focus on developing their craft, but rather how they look, how many followers they have on social media and what people are saying about them. The Amy Levy PR team suggested that these issues were not uncommon and that a session with Waeil would be eye opening and life changing. In true form, she said, she’d talk to her people.

Asking tough questions that get to the heart of the matter, Waeil Borhan helps readers discover what they truly desire in order to create meaningful, genuine relationships with others. Waeil has led countless retreats, exceeding 1,900 hours guiding students as they struggle with their internal competition between God and ego.

“This is a book about questions, not about answers. I believe that asking the right questions is more important than finding the right answers; every innovation and invention in human history started with a question, driven by a rebellion against the answers of the age,” he says.

Having the courage to choose, try and fail again and again, helps you learn from failure and find success. Waeil alerts the reader to consider a different perspective on ideas and situations he/she may already know.

It is an interesting exercise indeed. Order the book on Amazon here or Barnes and Noble here.

Amy was recently certified by AllerTrain, an ANSI accredited, manager level, food allergy and gluten-free training course that has further deepened her understanding of the gluten-free and specialty food item landscape in the restaurant world.

The course teaches food service professionals about the top allergy causing foods, proper protocol for preparing food and how to better serve diners with special dietary needs. Also detailed are recommendations for policy implementation and information on current legislation.

AllerTrain Lite is the nation’s #1 food allergy training class today.

AllerTrain by MenuTrinfo is leading the charge in food allergy training and education across the U.S. It’s founder/CEO Betsy Craig’s mission to equip food service employees nationwide with the knowledge and skills to accommodate diners with food allergies, food intolerances and celiac disease.

Did you know that every 3 minutes someone goes to the ER due to a food allergic reaction?

Did you know that 15 million Americans have food allergies?

Is your restaurant’s staff prepared?

The AllerTrain suite of courses offers training designed specifically for:

• Restaurants
• College & university food service
• K-12 school cafeterias
• Food manufacturers
• Resident advisors on college campuses

Whatever your training preferences are, AllerTrain can meet your needs. Call them to sign up (970) 295-4370.

WESTERN FOODSERVICE SHOW

Amy was a speaker last month at the Western Food Show in Downtown Los Angeles. She presented on two topics:

The Power of Accommodating Diners with Dietary Restrictions and “Launching Your New #Gluten-Free Product.”

Amy is one of the leading public relations professionals in the marketing industry, boasting an unsurpassed track record of delivering strategic, results-oriented campaigns for her clients.

Since 2002, Amy Levy Public Relations, Inc. has worked with clients ranging from leading restaurants and specialty food companies to gluten-free products and private-label manufacturers. Amy Levy PRhas built nationwide connections bringing creative ideas to life for a variety of companies seeking growth and expansion opportunities.

As you may know, most people can tolerate eating gluten. However, those with celiac disease or non-celiac gluten sensitivity (sometimes referred to as “gluten sensitivity” or “gluten intolerance”) suffer a variety of symptoms after consuming gluten.

Celiac disease (also referred to as celiac sprue, non-tropical sprue, and gluten-sensitive enteropathy) is a serious, genetic autoimmune disorder triggered by consuming gluten.

When a person with celiac disease eats gluten, the protein interferes with the absorption of nutrients from food by damaging a part of the small intestine called villi. Damaged villi make it nearly impossible for the body to absorb nutrients into the bloodstream, leading to malnourishment and a host of other problems including some cancers, thyroid disease, osteoporosis, infertility and the onset of other autoimmune diseases.

Non-Celiac gluten sensitivity has been coined to describe those individuals who cannot tolerate gluten and experience symptoms similar to those with #celiac disease yet lack the same antibodies and intestinal damage as seen in celiac disease.

What Restaurants Need to Know When Creating a Gluten-Free Menu

• Review your menu.
• Don’t be afraid to start small.
• Review your ingredients
• Dedicate kitchen space. Avoid cross contact at all costs.
• Spread the word!

Marketing Strategies for the Gluten-Free Sector

• Tools to Promote Gluten-Free Products
• Reach out to several demographic groups and highlight your product’s ingredients.
• Outreach to both consumers and the trade
• Build your online presence
• Reach out to influential natural food bloggers nationally.
• Create a social media campaign to engage followers.
• Advertise in gluten-free magazines
• Exhibit at Trade Shows
• Develop Relationships with New Stores