Capitalize on a consumer need and trend.
Providing gluten free menu items is a trend and need that’s not going away any time soon. According to the NPD Group, there was a 275% increase in gluten free menu item claims from 2009 to 2012, and Mintel Menu Insights reported more than 200 million restaurant visits last year included the ordering of “gluten free” or “wheat-free” food.
Restaurateurs, operators and administrators simply can’t afford to ignore the dietary restrictions of guests or students with gluten-intolerance or Celiac disease. However, there are some simple techniques or alternatives to devoting a lot of time or money to gluten free innovation.
Start by talking with your foodservice provider about your needs and creating a strategy for how to invest in accommodating your patrons’ gluten-free needs without hurting quality or your bottom line. In the case of Marzetti Foodservice products and services, we offer a large selection of gluten free dressing and sauces gluten that can meet demand right away.