Serving gluten-free food in the food service industry can be intimidating, almost as intimidating as it is to eat out as a gluten-free diner. This session will address the gluten-free customer, misconceptions from both the industry-side and customer-side of the gluten-free dining experience, and discuss ways to improve options so that diners leave satisfied and wanting to come back for more.
With a significant uptick in awareness of celiac disease (an autoimmune disease that requires a completely gluten-free diet), other medical conditions that benefit from a gluten-free diet, gluten sensitivities, and lifestyle choices, there is a significant demand for gluten-free food in restaurants and other food service settings. Estimates show that 30% of diners are opting for gluten-free food in today's culinary world.
The session will address what exactly gluten is, the gluten-free customer profile, ingredients that contain gluten, challenges involved in preparing gluten-free food and how to avoid cross-contamination in the kitchen, and more. We will also discuss front-of-house and back-of-house protocols, customer feedback on providing a positive gluten-free dining experience, and examples of restaurants who have successfully established a gluten-free experience for their customers.
Gluten-free customers are loyal and rarely dine alone, bringing in even more customers to your establishment, especially after a positive experience. Let’s dive into the world of gluten-free food and keep those customers coming back again and again.