Iaconis, who managed an Olive Garden kitchen for years, remembers gluten-free pasta costing about 10 times more than the standard dried pasta the restaurant used. “If you’re making food from scratch like we do, there are absolutely no obstacles,” she says. Sarah Weihs, owner of a WT Cafe food delivery franchise in Orlando, agrees. How do you know which ones? The perfect menu is just a click away with Upserve's Menu Builder. “ Being a gluten-free option without trying to be, we get the best of both customers.”Ĩ0% of a restaurant’s food sales come from only 16% of menu items. After I broke it down so staff would know what items contained gluten…I realized I had a primarily gluten-free menu,” he says. “To be honest, it wasn’t even a factor when building my menu. Since they started with a food truck in 2016, 95 percent of the menu has been gluten-free, he says. “An artist has all these beautiful paintings he’s worked very hard on making as perfect as possible, and someone walks in and they want one without blue paint also, the painting can’t have been painted with any brush that’s ever touched blue paint.”īut depending on the type of eatery, gluten-free choices may be easier to offer.Īccording to Pete Downing, owner of Da Kine Poke, a fast casual poke restaurant with locations in Winter Park and Orlando, Florida, the gluten-free element developed organically when he and co-founder Aaron Smith opened the business. Meanwhile, Orlando-based chef Victor Iaconis says that cross-contamination issue can lead chefs and kitchen staff to feel restricted. “It’s too hard to manage and keep things 100-percent safe for those with severe allergies,” she says. Near Orlando, Florida, former restaurant and catering employee Jennifer Ryan, who maintains a gluten-free diet, says concerns around cross-contamination may have some restaurants approaching gluten-free fare with some trepidation. “Being a gluten-free option without trying to be, we get the best of both customers.” -Pete Downing, owner of Da Kine Poke Yet restaurants still aren’t always offering enough gluten-free dishes, for reasons that go beyond menu building. Quinoa, for example, has been having a moment, thanks to diners who either have a gluten intolerance or dietary preference. Gluten, the protein found in wheat, rye, barley, and their derivatives, continues to see competition from foods made without it. According to, the market for gluten-free foods is expected to be a $7.59 billion market by 2020.
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