“You can’t really make truly gluten free foods from a non-dedicated kitchen, can you”?
“Aren’t prepackaged foods and breads safer than attempting to make them fresh in your restaurant”?
“My kitchen has flying flour everywhere; what does 20ppm look like anyway”?
“If only 3% of people have Celiac disease, are gluten free diners worth the effort or the risk”?
These are questions and comments I hear daily in the foodservice industry. Myths and inaccuracies are plentiful on all sides; the diner, the front and the back of house alike. And unfortunately much of the information out there is preventing operators from capitalizing on a dining trend that is here to stay. Yes, there are some minor challenges, but serving gluten free foods that are safe, delicious, creative and profitable is not only possible, it is critical in this highly competitive industry where 30+% of diners are opting for GF. We’ll discuss some of those challenges, explore who this diner is and what they bring to the table, as well as debunk a few ‘flying flour’ myths along the way. And yes, you will see exactly what 20ppm looks like. Plus, we’ll demonstrate and bake up a few items rarely done gluten free but with huge profit and loyalty-generating potential. It’s time to go beyond the 10” pizza shell and chicken salad sans croutons! Let’s dive into GF foods that will keep those diners coming back again and again…and bringing their family and friends!