Presentations

Winning the Confidence of Gluten-Free Diners

Tuesday, August 29, 2017 - 2:00 am to 2:45 am
Western Food Expo Education - Hot Trends - Hot Trends

Related Information

Speakers

Cynthia Kupper
CEO, Gluten Intolerance Group
Lindsey Yeakle
Personal Chef

Description

People with medical conditions, such as celiac disease and gluten sensitivities, are the primary reason gluten-free (GF) foods are necessary. However the GF diet has also become a mainstream lifestyle for many people. As a result of the interest in gluten-free options, the gluten-free food category grew 136% from 2013-15, reaching $11.6 billion. While the gluten-free trend is growing, restaurants need to be extremely careful with food preparation if they make gluten-free claims.  Mistakes, even if inadvertent, can have serious consequences, including patron illness, potential legal or regulatory action and damage to a restaurant's reputation.
 
Learn from Lindsey Yeakle, personal chef and celiac sufferer and Cynthia Kupper, CEO of the Gluten Intolerance Group (GIG), about cross-contamination and why establishing sound, documented procedures for avoiding those risks is essential to the safety of patrons and ultimately, a restaurant or food service’s success.
 
Learning objectives attendees will take away:
 
• Procedures and processes that the gluten-free guest is looking for to assure them that the restaurant knows how to affect a GF menu and will not compromise how the food is prepared
 
• Ways that restaurants are risking cross-contamination, as well as simple precautions that can be taken to remove this threat

Location: Theater B - Booth 2054

 

< Back