Of the 3 million people with Celiac Disease in the United States, only about 5% are aware they have it. Celiac disease causes digestive upset when grains are consumed due to the protein gluten. Increasingly, restaurants are serving gluten free dishes to cater to individuals. The result is a higher return rate of consumers looking for food that fits their needs.

These 5 tips will ensure your gluten free guests walk away happy.

Take this disease seriously. Gluten free is not just some fad, and eating a gluten free diet can alleviate health issues.

If a guest asks about gluten and you don’t know the answer then offer to find out by asking the cook or a manager.

Have procedures in place to prevent cross contamination.

Always sanitize before preparing a gluten free meal so you are certain no grains come into contact with the dish.

Train your staff so they are able to make menu suggestions to guests who are gluten free.

Key Takeaways:

• May is Celiac Awareness Month, designed to spotlight the autoimmune disease, which can damage the small intestine.
• It’s estimated that while as many as three million Americans have Celiac Disease, only about 5 percent know it.
• Restaurant proprietors should be aware of how serious Celiac Disease is and take requests for gluten-free alternatives seriously.

“Even if you just cleaned and sanitized your prep area and equipment, take precautions and do it again.”

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