Gluten-Free is a Big Thing

Every restaurant across America has heard customers ask for a gluten-free menu. At first, the requests for gluten-free options may be considered a passing fad, but as the years go on and requests are mounting, the demand has proven to be a trend that will not cease, and it is A BIG THING.

1/3 of US households say that a family member is gluten-free and while sometimes the gluten-free diet is a choice, for many, it is a medical necessity. With 13% of the US population eating gluten-free, over 42 million people are looking for SAFE gluten-free options.

In establishments all across the country, menu selections with ambiguous terms like “gluten-friendly” are becoming more prominent and are a red flag for customers with celiac disease or other gluten-related disorders.  Restaurants without a gluten-free menu, unable to provide safe gluten-free menu options or who are unable to answer specific questions about ingredients will not only drive away potential gluten-free customers, but also their family members and other guests.

 

Win over gluten-free customers with GFFS Validation

The Gluten-Free Food Service certification program (GFFS) is a program of the Gluten Intolerance Group (GIG), a non-profit organization that has been serving the needs of the gluten-free community for over 45 years. GIG’s certification programs are the symbol of trust for the gluten-free community. For over five years, GFFS has been working hand in hand with many food service establishments – from single location restaurants and multi-location food service establishments to food trucks, university dining halls, hospital cafeterias and meal kit companies – to ensure that the food they are providing to the gluten-free customer is safe and that the customer can dine with trust.