Winning the Confidence of Gluten-Free Diners
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
All presentations in this stream
- 1:00 am Top 10 Menu Item Trends to Drive Diners Through Your Door
- 1:00 am Self-Service: How to Make it Work for Your Business
- 12:00 pm Are You Catering Current Cool?
- 1:00 am Nutrition 101
- 2:00 am The Emerging Health and Tech Trends: Are You Ready?
- 2:00 am Driving More Revenue with Mobile POS Technology
- 3:00 am Understanding the Latino Consumer
- 12:00 pm How to Put the "Bourbon Boom" to Work for You
- 2:00 am Check 'Yes' or 'No': Ban the Box Legislation is No Love Note to Employers
- 3:00 am Sustainable CapDI: Salt-Free, Chemical-Free Water Desalination
- 12:00 pm Top Nutrition Trends: How to Capitalize in Today's Nutrition-Focused Environment
- 12:00 pm Experiential Marketing: Creating a Buzz for Your Biz