Gluten-Free: Why Bother?

The gluten-free diet is medically necessary for people with celiac disease and gluten intolerance.

1 in 133 people have celiac disease. Gluten sensitivity potentially affects more than one out of every 20 people. Beyond Celiac aims to help 1 million people get diagnosed by 2015, which means more customers will be on the lookout for gluten-free.

You can start building loyalty now.

Gluten-free customers depend on the knowledge and understanding of gluten-free preparation that your team can provide with proper training. Customers rely on knowledge and experience of front-of-house and back-of-house staff as they make their dining decisions. Safe gluten-free food preparation is essential for a positive dining experience.

I’ve Got Gluten-Free Covered:

Recognizing the growing potential in gluten-free foodservice, many restaurants are beginning to offer gluten-free options. But they aren’t doing it safely.

Gluten can be hidden in surprising places like soy sauce, spice blends, soup bases, and condiments. Toxic particles (flour dust, etc.) can hide in aprons, on countertops, and may be airborne for up to 2 days.

If gluten-free food is contaminated with hidden gluten, you could be putting your customers and your reputation at risk.

We Prep, You Serve:

Gluten-free may sound complicated, but it doesn’t have to be. Beyond Celiac has developed GREAT Kitchens, a proven online training program for foodservice businesses that want to serve gluten-free.

Our program will teach the essentials of cooking and serving gluten-free food . Register now and take advantage of a growing and loyal customer base.

GREAT Kitchens includes:

• Manual – Reference guide for gluten-free best practices
• DVD – 7 min. bi-lingual training for your staff
• CD-rom with resources to assist management with training and administrative tools

Register for GREAT Kitchens »

Embracing and understanding the needs your gluten-free guests will ensure return visits, referrals, and positive publicity. It’s a GREAT way to differentiate your restaurant from another.