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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.

Why you should Attend

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.

Areas Covered in the Session

  • Why there are so many people looking for gluten free choices
  • Common mistakes reported on gluten-free diets
  • What you need to know about cross contamination
  • Easy ways to implement gluten-free products
  • What are the most common issues with training restaurant staff when it comes to gluten-free diets
  • Why gluten-free diets aren't going away
  • What you need to expect in the future

Who Will Benefit

  • Restaurant Managers
  • Chefs
  • Wait staff 
  • Food Service Operators
  • Food Service Marketing Departments

Speaker Profile

Marlisa Brown MS, RDN, CDE, CDN is a registered dietitian, certified diabetes educator, author and chef. She is also president of Total Wellness for more than 2 decades a private practice in Deer Park, NY. She has given hundreds of presentations and developed custom books and products, some of her clients include:

Richard Simmons, Kathy Smith, Jorge Cruise,NY Jets, Kennedy Space Center, Hofstra and Adelphi Universities, Guardian Life, Brookhaven National Labs, Goldman Sachs Tiffany, Pall Corp, Bank of New York, Sony, Liz Claiborne, Ethicon and more .

Marlisa has made numerous television appearances including 5 years on "International Healthy Cooking" for the American Heart Association. Author of three gluten-free books and other contributions to: Shape, Food Service Management, Newsday, and Parenting Magazine.

Marlisa is an past president of the New York State Dietetic Association, recipient of the 2011 Diabetes Educator of the Year and Emerging Dietetic Leader Award from the AND, Dietitian of the year LIDA, Best Of Long Island L.I Press, and Community Service Award CW. Post.