The initiative is part of Pret’s Allergy Plan, which launched in May following the inquest in to the death of Natasha Ednan-Laperouse, who died after eating a baguette bought from the chain in 2016.
The roll-out comes after a successful trial in two London Victoria stores and sees freshly made sandwiches, salads, baguettes and soups packaged with a full list of ingredients, with 14 major allergens such as milk and eggs printed in bold.
Team members use recipe cards to prepare foods and print off a bespoke label, while tablets record each product that leaves the kitchen.
“In less than a year, we have made the biggest change to Pret kitchens in our history,” says Pret CEO Pano Christou. “Software developers have created new labelling technologies. Walls have been knocked down to provide extra space in our kitchens. Electricians have been to every shop, weaving wires through some of the oldest buildings in the UK.
“Our task now is to keep delivering on the Pret Allergy Plan. Pret’s commitment is absolutely clear: to make sure that every customer has the information they need to make the right choice for them.”
Earlier this month the government announced ‘Natasha’s Law’, which will enforce stricter rules around food allergen labelling, will come in to force in England in October 2021.
