Managing Gluten-Free Requests at Restaurants
One of the top-trending diets today is gluten-free. Approximately 1% of the population has been identified as having Celiac Disease and another 6% have a gluten intolerance. The only cure for these conditions is a life-long gluten-free diet. Seeing that this diet is more than a trend, but rather a necessity for these affected individuals, many restaurants have developed a gluten-free menu and are doing everything they can to accommodate this population.
The challenge comes in implementing a gluten-free menu. Whereas in facilities such as hospitals and long-term care facilities, dietitians are present to assist with going gluten-free, many restaurant managers do not have this luxury- or the educational background to be familiar with the extensive precautions that need be taken.
Many don't realize the extensive changes that must be implemented to go "gluten-free". Not only can the menu items labeled as gluten-free not contain any wheat, rye, or barley; they also cannot be subject to any cross-contamination. A designated gluten-free toaster must be used, a separate gluten-free fryer must be added, special gluten-free utensils must be used in preparation, and all condiments and dressings must be checked to guarantee they are free of gluten-containing ingredients.
For a restaurant manager, this may seem overwhelming. There are several businesses that now offer consulting services for restaurants that need help going gluten-free. These services include a review of the menu, help implementing safe practices, and most importantly, educating the staff on the necessary precautions. Managing a large staff is challenging, and communication and education are key to the success of an operation.
Menu Trinfo is one of these companies that offers such services. With a dietitian on staff, this company offers training that may be beneficial to a restaurant considering going gluten-free. These resources are important for a manager to consider and a step in the right direction to educate and involve the staff.
National Restaurant Association. (2014). Gain business by adding gluten-free options. URL: http://www.restaurant.org/Manage-My-Restaurant/Food-Nutrition/Food-Safety/Gain-business-by-adding-gluten-free-options
Mazza, K. (2014). C is for communication: How to handle gluten-free requests. URL: http://www.menutrinfo.com/c-communication-handle-allergen-free-requests/
BB
The challenge comes in implementing a gluten-free menu. Whereas in facilities such as hospitals and long-term care facilities, dietitians are present to assist with going gluten-free, many restaurant managers do not have this luxury- or the educational background to be familiar with the extensive precautions that need be taken.
Many don't realize the extensive changes that must be implemented to go "gluten-free". Not only can the menu items labeled as gluten-free not contain any wheat, rye, or barley; they also cannot be subject to any cross-contamination. A designated gluten-free toaster must be used, a separate gluten-free fryer must be added, special gluten-free utensils must be used in preparation, and all condiments and dressings must be checked to guarantee they are free of gluten-containing ingredients.
For a restaurant manager, this may seem overwhelming. There are several businesses that now offer consulting services for restaurants that need help going gluten-free. These services include a review of the menu, help implementing safe practices, and most importantly, educating the staff on the necessary precautions. Managing a large staff is challenging, and communication and education are key to the success of an operation.
Menu Trinfo is one of these companies that offers such services. With a dietitian on staff, this company offers training that may be beneficial to a restaurant considering going gluten-free. These resources are important for a manager to consider and a step in the right direction to educate and involve the staff.
National Restaurant Association. (2014). Gain business by adding gluten-free options. URL: http://www.restaurant.org/Manage-My-Restaurant/Food-Nutrition/Food-Safety/Gain-business-by-adding-gluten-free-options
Mazza, K. (2014). C is for communication: How to handle gluten-free requests. URL: http://www.menutrinfo.com/c-communication-handle-allergen-free-requests/
BB
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