2018 International Pizza Expo

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Panel Discussion: The Ins and Outs of Gluten-Free (Room S106-107)

20 Mar 18

4:00 PM - 5:00 PM

Speaker(s): Mike Rutledge, Director of Kitchen Systems, Farrelli’s Pizza; Jeff Smokevitch, Co-Founder & Co-Owner, Blue Pan Pizza; Eric Spata, Co-Owner and Operator, Valeo’s Pizza

Moderator(s): Betsy Craig, Nutrition Consultant, MenuTrinfo;

Yes, you can offer gluten-free options in your pizzeria. And yes, it will bring you new sales. But you must set it up in a way your kitchen can handle and then inform diners about the program so they can match your food with their tolerance levels. Panelists Mike Rutledge (Farrelli’s Wood Fired, Tacoma, WA), Jeff Smokevitch (Blue Pan, Denver) and Eric Spata (Valeo’s, Kenosha, WI) have all incorporated gluten-free on their menus. They’ll tell you how in a discussion moderated by Betsy Craig, founder of MenuTrinfo.

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