Staff at a local sushi restaurant in Chicago faced challenges when discussing food allergens and dietary needs with customers. These issues stemmed from a lack of understanding the distinction between the two and a lack of confidence in addressing customer inquiries. Consequently, staff often needed to consult with their manager before proceeding, resulting in slower service.

I created this microlearning video as part of a broader series focused on food allergens and dietary needs. Its primary goal is to familiarize staff with the distinction between these two concepts and to equip them with the skills to engage in conversations with customers about their dietary needs. The video defines key terminology and provides three practical tips for confidently navigating these interactions.

The video is designed as an introductory resource, delivering information in bite-sized portions to prevent overwhelming learners. Microlearning was chosen as the ideal solution to address the restaurant's specific challenges.