If you are in the restaurant business you know that gluten-free is the most frequent special request. How well do you accommodate these customers? Do you have a variety of options or do you offer a plain unseasoned chicken breast with steamed veggies with no extras, is this how you would like your food when you dine out? The reasons people are following the gluten-free diets vary, and depending on why they are on the diet determines how careful you need to be. Does this mean you should ask personal information to a customer when they make a special request, or are there easier ways to make sure you meet their needs?.
Join Marlisa Brown, Award winning Registered Dietitian, Chef and Author of 4 gluten-free books. She will take you through special requests, easy ways to modify recipes, protocol when training staff and how to set policy and procedures that work. People follow gluten-free diets do so for far more reasons then celiac disease and many of these reasons are not going away. Gain a deeper understanding of common mistakes, and the most successful practices. Have all of your customers leaving your restaurant happy.
Today many restaurants, food service companies and manufacturers are providing products labeled gluten-free. In August 2014 labeling laws were passed on which foods can be labeled gluten-free.
Unfortunately today there are many mistakes being made from misinformation being reported on the news, to shortcomings with the training protocols on providing safe gluten-free foods.
This program will cover why so many people are looking for gluten-free foods, as well as common mistakes when providing these foods. Also covered is what to expect in the future.