Posts Tagged ‘Restaurant Management Group’

Technology in the Restaurant

March 15, 2013

In our day and age, a business can’t survive long without adapting to the ever changing technology that barrages it. While you might think that food should remain relatively unaffected by the latest gadgets on the market, many restaurant owners have found that creative leveraging of new technology has significantly boosted their bottom line. Here are the highlights of some of the most interesting technological uses in the restaurant.

Mobile Payment Platforms for the Restaurant

It is estimated that the worldwide value of mobile-payment transactions will nearly quadruple over the course of the next three years as more and more consumers utilize their phones and tablets to pay their bills. The forecast is that the mobile payment market will be worth around $617 billion with a total of 448 million users by 2016.  This represents a huge demographic that, as a restaurant owner, would be wise not to ignore.

Unfortunately, there is not, as yet, a one-size-fits-all mobile payment platform. Different establishments are experimenting with a variety of different platforms to find the one that is best suited to the restaurant industry. The three biggest platforms in use right now are Square, Isis Mobile Wallet, and MCX.

Several restaurants have seen increased enrollment in their loyalty clubs when they adopt the use of mobile apps. These same institutions report vastly improved data gathering as well.  Integrating your brand with mobile payment platforms allows you to consolidate your mobile payments and mobile loyalty programs into one easily accessible platform.

Tablet PCs for Digital Ordering and Loyalty Rewards

Tablet PCs have become increasingly popular for a variety of uses in the restaurant. Some establishments hand them out in place of menus to allow digital ordering and at-table payment. Others are using them to give customers digital rewards tied to their loyalty programs when ordering certain items in-house. Several restaurants have found that the use of a tablet menu increases their sales of food and wine and has dramatically increased the use of ‘mix and match’ promotions for menu items.

Of course, tablet PCs have also found wide use as a tool for servers and hostesses to increase and efficiently deliver orders, track reservations, and increase consumer satisfaction with customer service.

Wi-Fi Bars, iPad Jukeboxes and Other Tech Amenities in the Restaurant

While the preceding technologies were used more for function rather than entertainment, these technological advances are equally important to meet consumer entertainment satisfaction requirements as well. Having Wi-Fi Internet available is particularly important, and some restaurants have gone so far as to create ‘Wi-Fi’ bars to encourage customers to linger in their establishments longer. Having outlets available to allow consumers to re-charge their devices is also particularly popular.

Having both plugs and Wi-Fi available can drastically increase the flow of traffic through the doors of the business. Other restaurant owners have employed technology in a more entertaining way – by providing iPads that will play personalized jukebox stations while you dine, or by using those same tablets to run a quiz bowl or other fun game that diners can play while they eat.

There are numerous choices a person could make when selecting the right technology to integrate with a business establishment like a restaurant. It’s smart to analyze the trends and figure out how to integrate technology that is both efficient to install and beneficial to customers to use.

Up and Coming Food Processing Technologies to Keep Your Eye On

March 11, 2013

Considering the growing level of industrialization in food production and the globalization of food supply and trade, it’s no surprise that food safety has been a topic of increasing importance. Recent years have garnered a host of new and improved food processing technologies that stand to significantly improve food safety, as well as increase shelf life and reduce environmental impacts. Here are the main technologies that have people excited.

High Pressure or High Hydrostatic Pressure Food Processing

High pressure processing, also known as high hydrostatic pressure processing or ultra high pressure processing, is the application of up to 87,000 pounds per square inch of pressure to cook food products. It can be done with or without heat and has the effect of rendering microbes inactive as well as altering certain food attributes to achieve the desired quality.

This technology helps retain the quality of the food as well as maintaining natural freshness and extending the microbiological shelf life. Because high pressure processing causes minimal changes in the freshness of the food, it is preferably to thermal technologies.

An additional advantage is that this method of processing can be done at ambient or refrigerated temperatures, thereby eliminating funky flavors that can arise as a result of thermal processing.  High pressure processing is, therefore, particularly useful for heat-sensitive products.

However, like any technology, high pressure processing can’t be used universally. It does not extend the shelf life of foods such as vegetables or milk which are low in acidity, although it does kill food borne pathogens such as listeria or salmonella, which such foods can harbor. High pressure processing is similarly poorly suited for foods like strawberries or marshmallows which have internal air-pockets and are easily crushed, as well as dry solids which don’t have enough moisture to make high pressure processing effective for microbial destruction.

Microwave Heating as a Food Processing Technology

Although microwave technology has been around for a long time, there have been numerous advances in recent years which make this an important food processing technology to utilize.  Microwave heating has many well-known applications in food processing already – tempering frozen foods for further processing, pre-cooking meats like bacon for institutional use, and drying of pasta products.  Compared to conventional methods, microwave heating significantly reduces processing time, as well as improving food quality and reducing environmental impacts. Thanks to the fact that microwaves are transparent to plastic, this technology is also put to use to process pre-packaged food products.

Ultraviolet Food Processing Technology

Ultraviolet food processing is perhaps the method that has garnered the most attention recently in terms of emerging technologies. Ultraviolet light is particularly effective against air-borne pathogens and is used to control microbial hazards through the treatment of air, non-food, food contact surfaces, processing water, ingredients, raw, and finished products.

Meat processing facilities in particular can benefit from installing an ultraviolet system in their establishments, although studies still need to be run to determine cost-saving measures for energy and water processing, as well as the assurance of enhanced food safety utilizing the method.

There are several other emerging food processing technologies that are worthy of consideration, but these are the three big ones that are on everyone’s mind right now. As our global market continues to expand, we can expect more discussion and enhanced safety regulations to be put in place.

Restaurant Industry Food Trends to Watch in 2013

March 6, 2013

One of the interesting things to watch from year to year is the shift in which foods consumers can’t seem to get enough of. Some of this year’s food trends aren’t anything too novel, and others are rather surprising. Here are a few examples of what to expect.

Savory, Sour, and Asian Influence in the Restaurant

For years, dishes which are known to be tart, acidic, or bitter have been neglected by mainstream dining establishments. Not so anymore. Don’t be surprised if you see a plethora of new sour and savory menu items popping up. From fermented sausage to new spins on sauerkraut and desserts, sour is taking its day in the limelight. New methods of creating savory fruits also fall under this category and chefs around the country are dehydrating, pickling, fermenting, grilling, salting, and generally manipulating the flavor of fruits that we normally eat raw.

Asian foods taking the place of traditional American comfort food is another big trend this year. Whether it be the spicy, fresh flavors of Thailand, the tart taste of Korea, or the soothing concoctions of Vietnam, don’t be surprised to walk into an American diner this year and see delicious, Asian-inspired flavors on the menu.

Sophisticated Snacks in the Diner

Another surprising trend forecasted for 2013 is the fact that many restaurants are now offering snack options on the menu. Snacks are loosely defined as something that is not a meal, but can be purchased and consumed in three minutes. These days, people often snack their way through the day, taking food where they can grab it quickly in between their busy schedules. In fact, many people even consider a couple of snacks eaten together as a meal.

As a result, restaurants are finding that they can easily cater to this crowd simply by adding a few quick-grab items to the menu. While a snack used to mean a bag of potato chips, many restaurants are upping the ante by offering sophisticated snacks like glorified mini-burgers or shakes, upscale dips or crab cakes at a low price to consumers on the go. Popcorn, in particular, is enjoying a boost in popularity as a snack this year which given its low price, is a particularly easy item to add to your snack menu.

A One Diner Fits All Approach, Leaves No Diner Behind

Although there is still plenty of demand for upscale dining which provides a very specific fare, most casual dining establishments are finding that it is lucrative to cater to the needs of each individual demographic of consumer that enters the establishment. This means having something on the menu that will appeal to the vegan and vegetarian crowds, the gluten-free crowds, the weight-watching crowd, the budget crowd, etc, etc.

Being more flexible about the fare that is being offered and attending to the dietary needs of the various types of people who frequent the restaurant goes a long way toward building loyal clientele.

The forecast for the restaurant industry bodes well for this year, and we will continue to see big shifts in industry trends. You can count on health, portion sizes, and dining customization to remain at the top of the list, as well as an influx of new and exotic flavors that can’t be easily created at home.

Experts Feel the Outlook for the Restaurant Industry in 2013 is Positive

February 27, 2013

Despite the fact that the restaurant industry has had to deal with numerous negative pressures and uncertainties over the course of the last several years, many experts feel that 2013 will actually usher in a record high in restaurant industry sales. The projection is that sales will reach around $660 billion this year; representing a 3.8% increase from 2012 (adjusted 0.8% for inflation.) Although growth isn’t expected to be explosive, this remains positive news for those involved in the restaurant business.

The Fact that People want to Eat Out Is a Major Contribution to Growth in the Sector

One of the biggest factors that protects the restaurant industry no matter how bad the economy gets is the fact that it offers a service that customers actively seek out. We see again and again that people continue to spend their hard earned dollars eating out, no matter what the state of the economy is.

Now, obviously people who are feeling strapped for cash may perhaps make different choices in regards to how they eat out – doing so less frequently or down-trading to establishments with cheaper menus – and restaurant owners have had to shift their practices accordingly. But this doesn’t change the fact that people want to have nice meals outside their homes. In fact, one of the biggest factors contributing to the expected growth of this upcoming year is actually the pent up desire many people have to eat out on a regular basis again.

Why Restaurants are Flourishing Again, Despite Rising Costs

This is the sixth consecutive year of economic weakness. By this point in the game, most restaurants have either rose to the challenge of finding innovative ways to cut costs and control productivity or they have had to close their doors. Those restaurateurs who have been able to stay the course and solve their operating dilemmas are now able to shift their focus from simply keeping their heads afloat to growing their sales base instead.

Grow Your Sales Base with Strategic, Focused Marketing Plans

Given the fact that success this year is so dependent on attracting and retaining new customers, it only makes sense to have a marketing plan that is extremely targeted and efficient in place. Follow your metrics closely, make a point of understanding what is working and what isn’t, and shift your technique accordingly. Social media is going to play a big part in the success of your marketing campaigns as well, so if you haven’t already developed a strong social network, spending a little extra effort in this arena can have big payoffs – especially if you get creative with your campaigns and utilize marketing gimmicks that engage users and encourage them to help you spread the word.

Pre-tax profit margins will continue to be slim, so it’s also important to keep an eye on every aspect of your operations, monitoring for areas which could use some adjustment.

All in all, things are looking up for the restaurant industry this year. The people are there, and they want to eat out. Your job is to keep up with reforms that increase productivity and efficiency while finding creative new ways to attract them to your establishment.

Essential Email Metrics for Effective Marketing Campaigns

February 20, 2013

One of the factors that make email marketing campaigns so valuable is the fact that it is one of the easiest forms of marketing to get clear, concise measurements on whether or not your campaign is working. The more concise your measurements, the more able you are to fine tune your marketing efforts, which increases the return on your investment. Here are the essential email metrics you need to pay attention to in order to determine how well your email campaign is serving its intended purpose.

How Deliverable are Your Emails? Are They Getting Bounced or Junked?

The first essential email metric to examine is your deliverability. If a good percentage of your messages are getting blocked, bounced, or worse, thrown in the spam folder, it’s time to change your tactics. There are a variety of reasons that this could be happening, and the first place to look is the email service providers that your email contacts are using. (Email service providers are companies like Google Mail, Yahoo Mail, Hotmail, MSN, etc.)

An easy way to check to see if there is a problem with a particular email service provider is to create ‘seed’ email address accounts at each of them. Then, the next time you send out a newsletter, include your seeds to each of the email service providers and log in after the send out to see if your message made it safely to the inbox.

If your message was blocked or bounced, it’s not a bad idea to contact that email service provider to ask why. In some instances, you can even get a ‘Certified Sender’ status directly from the email service provider which will guarantee that your messages get safely through. If your newsletter is getting thrown in the spam folder, it might have more to do with your content than the email provider. We’ll talk more about that in the spam section.

How Often Are Your Emails Getting Opened? How Many People Unsubscribe?

The next two telling metrics are your open rate and your unsubscribe rate. Now, the fact that someone opened your email doesn’t necessarily guarantee that they actually read it, but it does give you other valuable insights. How well your subject line is working is one such example, and it can be very helpful to compare open rates between different versions of the same newsletter to see which converts more customers.

The type of people who are unsubscribing from your list can provide you with valuable insight as well and it’s important to pay attention to who is removing themselves from your list. Is it your most valuable subscribers? All women? Are they all from one demographic? Try to pinpoint trends and see if you can shift your email marketing campaigns accordingly.

Help! I’m Getting Spam Complaints and My Emails Are Getting Junked!

If your emails are ending up in the spam folder more often than not, there are a variety of factors that could be coming into play. The first no-no is buying purchased email lists – this is almost a surefire way to land in the spam folder AND lose your money. Emails also get junked if they contain too many risky words like ‘buy’, ‘free’, ‘purchase’, ‘order’, etc., which trigger the spam filter. Emails that contain only one image often land in spam country, as do emails with too many exclamation points in the title.

Bottom line: keep your emails small in size and rich with content, and don’t go overboard with the gimmicks. Using a trusted email service provider to send out messages goes a long way as well.

All in all, the metrics you get out of running email campaigns can provide you with really valuable insight about how to best make your next move. Keeping an eye on these essential statistics will give you a clear picture of your revenue and profitability, as well as a better understanding of what is truly affecting your bottom line.

Beating the Battle of Rising Food Costs

February 13, 2013

The rising cost of food and the fuel that is required to transport it has had a big impact on restaurateurs around the country. Everyone is looking for ways to buckle down and trim back without sacrificing the quality of goods and services that is offered. It’s a tricky balance. Fortunately, there are several easy things you can do to help beat the battle of rising food and fuel costs. Here are a few examples:

Use a Purchasing Consultant to Get the Best Vendor Price

With the economy being the way that it is, it only makes sense to shop around for the best deal you can get from vendors. Unfortunately, this task can be quite time consuming. You can spend hours browsing around for the right deal and the task gets more complicated because you still have to keep a hawk’s eye out for hidden price increases from your existing vendors.

Many businesses have found that it is often more cost effective simply to hire a purchasing consultant to do comparison shopping for all controllable costs – everything from your dry goods and china to the food itself. It’s often better to hire a consultant instead of designating a staff member for this task as well, because consultants usually operate on a fixed cost monthly retainer.

Reduce Fuel Surcharges by Storing more Goods

In an effort to combat their own rising costs, many vendors have started adding a fuel charge to delivery orders – usually in the ballpark of $2-$4 per delivery. Over the course of any given year, this can amount to $1000’s of extra dollars. One method of dealing with this is to simply combine your delivery orders into one shipment, so you only pay one fee.

Another method is to create a larger storage space so that you don’t have to order new shipments as often. Of course, you can also always designate a runner to pick up the orders in-house – although that option still has you paying fuel.

Further Reduce Fuel Costs and Pay Less Money to Boot

Another smart strategy that many restaurant owners have begun to employ is to get their goods from local vendors. In many instances, a local vendor will actually be able to provide lower prices – especially if you are able to pay them sooner rather than later. Many vendors operate on a 90 day payment policy. Local vendors will often jump at an offer to receive payment in say…14 days in exchange for giving you a better price on the goods. Plus, the fact that the vendors are nearby often further reduces or even eliminates fuel-related delivery fees and has the added bonus of supporting your local economy, which is good for everyone.

These are just a few of several creative strategies restaurant owners are employing to combat the battle of rising food and fuel costs. There are, of course, many more options that will help you achieve the same goal. The key is to look for creative solutions, reduce, reuse, and to keep a sharp eye on what is working and what needs improvement.

How to Appeal to the Weight-Loss Crowd with Healthy Menu Items after the New Year

February 6, 2013

While having healthy items on your menus has become increasingly important no matter what time of year it is, the New Year is a particularly good time to blast your healthy options with extra marketing campaigns. The reason for this is that weight loss continues to be the number one resolution that everyone makes when they set their aspirations to start the New Year off right.

Therefore, it makes sense to highlight your healthy eating choices more than ever while the weight loss resolution is still fresh in everyone’s mind. Here are some key strategies you can employ to catch this demographic while it’s hot.

Calorie Counting, ‘Heart Smart’ Choices, and Low Carb Menu Options

Everyone has a different technique when it comes to weight loss. While listing the amount of calories in the food you are serving is one sure-fire way to catch the attention of the weight-loss crowd, it’s definitely not the only way. Many people who would like to lose weight aren’t as concerned about the amount of calories as they are simply about making healthy choices. Therefore, offering menu items that are healthy for the heart or simply even low in carbohydrates can be equally effective in catching the attention of people who are trying to make better choices for themselves.

Offer Smaller Portions and Options to Make Healthier Choices

Another effective strategy to entice the weight loss crowd is simply to offer smaller portion sizes and the option to make healthier choices when they order. For example, allow customers the option to substitute salads instead of fries or to buy a half plate of pasta instead of a full one. These little customization options don’t cost you anything but go a long way toward building a good relationship with your consumers.

Such choices make the customer feel like you really care about meeting their expectations and values. They get to leave feeling like they were able to meet their own healthy resolutions by supporting your establishment, and are far more likely to return as a result.

Don’t Forget about Healthy Menu Options for the Kids

As obesity becomes an ever increasing problem in our country, more and more parents are concerned about the nutritional value of what they are feeding their kids. As such, it makes sense as a restaurant owner to make health and nutrition information available to parents who want to know. Adding a ‘healthy kid’s menu’ can also be a particularly powerful marketing ploy to bring health conscious parents into your restaurant, and it is well known that parents are some of the best word-of-mouth advertisers you can ask for!

All in all, appealing to the weight loss crowd doesn’t have to be particularly difficult. You’ve probably already got several menu items that fall under the healthy eating category. Your only real job is getting the word out about your healthy options now, while dropping a few pounds is still at the top of everyone’s to-do list!

Sustainable Seafood: How Demonstrating Your Commitment to Integrity can Increase Your Revenue

January 30, 2013

As people become more environmentally aware of the impact their choices make, sustainably harvested seafood has come under the spotlight in restaurants around the country. Numerous fish species have been harvested to the point of decimation, and fisherman around the globe have come under scrutiny for their unsustainable practices.

As a result, people want fresh seafood and they want to know where it’s coming from before they buy. As such, it is a smart move on the part of every restaurant owner who serves fish and other types of seafood to not only ensure that there are sustainable species on their menus, but also to educate their servers and wait staff accordingly.

Educated Servers = More Sales, Happier Seafood Customers

One of the simplest ways to build your reputation (and thereby increase your revenue) in relation to seafood, is to educate your servers so that they can talk intelligently to customers about the seafood they are serving. With rapidly changing menus and a sea of information about the best choices in seafood, people are really confused about what is the right way to go.

Therefore, it’s more important than ever to demonstrate the quality of what you are serving to your customers and the care that you have taken in selecting it. The only way to do that is to provide your servers with the seafood education they need to adequately address consumer concerns.

Sustainable Seafood Programs Demonstrate Integrity

There are a variety of sustainable seafood programs that restaurant owners can participate in to ensure that they are offering ocean-friendly species to customers. The Monterey Bay Aquarium Seafood Watch is one such program. Partners of the Seafood Watch commit to removing all species from the Watch’s ‘avoid’ list from their menus as well as educating their servers about ocean-friendly seafood.

This organization (as well as few others) also has a nice Power Point presentation that they will send individuals for free which details species currently on the Watch list, if you’re interested in seeing how your menu compares.

Sustainable AND Local Seafood Make an Unbeatable Combination

While it’s important to avoid species of fish whose populations cannot be harvested sustainably, it’s equally important to select species of fish that are as local as possible. Locally harvested seafood not only has less environmental impact, but it also gives you the ability to build your good reputation further by supporting the local community.

You’d be amazed how much of a draw fresh, local, sustainably harvested seafood can create for your establishment. By making these kinds of changes, you are making a commitment to integrity – which goes a long way toward making your business stand out from amongst the crowd and increasing your revenue.

By investing in education for your servers about ocean-friendly seafood, you are ensuring that customers are aware of your environmentally conscious efforts to be an establishment that operates with integrity. Making this kind of commitment further increases the chances that those customers will help you spread the word about your eco-conscious, locally sourced menu.

Seaweed in the Restaurant

January 24, 2013

When most people think of seaweed, they picture wraps of nori around a sushi roll and leave it at that. But actually, there are many types of “sea vegetables,” each with distinct and versatile uses. Chefs around the country are getting creative with these multipurpose greens (or reds, or browns as the case may be), and customers are loving it.

Seaweed has Excellent Nutritional Value

Although there are many types of seaweeds, each with distinctive taste and texture, all forms of edible seaweed are high in nutritional value with many of the same benefits as land vegetables. Most seaweed is high in essential amino acids as well as vitamins A and C. They are also one of the few vegetable sources for vitamin B-12. Seaweeds are also rich in potassium, iron, calcium, iodine, and magnesium due to the fact that these minerals are concentrated in sea water.

Seaweed has Health and Medicinal Value as Well

Seaweed has many medicinal and health benefits as well. It has long been used as a healthy substitute for salt and has recently been touted as useful for weight control.  When eaten as part of a meal, seaweed can help regulate and balance blood sugar levels because it is a soluble fiber which helps to slow the rate of digestion.

Seaweed has also shown anti-cancer and anti-inflammatory effects on animals, and numerous individuals have used it to reduce or eliminate the amount of medication needed to manage thyroid problems.

What are the Best Types of Seaweed to Use?

The six most commonly used seaweeds in restaurants are wakame, nori, kombu, dulse, sea beans, and Irish moss. Also known as sea mustard, wakame is the most common seaweed used in miso soup. It has a salty-sweet zest and swells up significantly when soaked in water, so a little goes a long way. It is commonly known as the ‘woman’s seaweed’ because it is loaded with osteoporosis-preventing calcium and magnesium and acts as a diuretic which helps to reduce bloating.

Nori is most commonly used to wrap sushi and seafood, but it can also be chopped up into little bits to flavor soup, casseroles, rice, and grains. Nori is one of the richest sources of protein amongst marine flora, and one sheet has as much fiber as a cup of spinach and more omega-3 fatty acids than a cup of avocado.

Kombu is a leafy kelp with a full-bodied, savory flavor. It is most commonly used to make dashi broth, a common stock base for many traditional Japanese dishes. It is a prized source of iodine and alginic acid which helps break down tough cellulose fiber and make foods more digestible.

Dulse or dillisk is a red algae that is often eaten dried and uncooked though it can also be added to soups, casseroles, and salads to enhance flavor. Flash frying chunks of dulse is a quick and easy way to create delicious seaweed crisps that can be used as pre-dinner appetizers.

Sea beans or sea asparagus has a bright green appearance and firm texture. It can be used raw, blanched, or boiled to add a crunchy, sea-salt flavor to food and is especially tasty in meat or fish dishes.

Last but not least, Irish moss is used as a clarifying agent for beer. If soaked, it can also act as a binding agent for sweets. In Scotland and Ireland, it’s strained to make a delicious tapioca-style dessert.

As you can see, seaweeds are an incredibly versatile and multifunctional source of food. It’s no wonder restaurantsaround the country are finding creative ways to put it to use!

Understanding the Gluten-Free Diner

January 16, 2013

People who are born with a food allergy or intolerance or develop one later in life often approach dining out with a certain amount of trepidation. This fear is well justified considering that accidental consumption of the offending substance can cause serious illness and even death. Gluten allergies, in particular, can be especially difficult to manage.  As a restaurateur, it’s important to understand the needs of your gluten-free customers and to provide thorough training to your employees to avoid mishaps.

Wheat Allergies, Gluten Sensitivities and Celiac Disease – What’s the Difference?

Allergies and intolerances come in many different forms, and one of the first things to realize about gluten is that gluten intolerance and wheat allergies don’t always go hand in hand. In fact, many diners who are allergic to wheat can actually eat several other types of high-gluten grains, such as barley and rye, without problems.

Celiac disease is a lifelong autoimmune disorder that damages and inflames the lining of the small intestine. Diners with this condition must avoid gluten at all costs or suffer severe health repercussions.  These individuals are highly sensitive to even the tiniest amount of gluten, and along with avoiding likely suspects such as beer, pizza, and bread, they are susceptible to gluten cross-contamination from places like cutting boards and fryers.

Although gluten intolerance or sensitivity is not the same thing as Celiac disease, the symptoms are similar and individuals with gluten sensitivity often have to follow the same type of diet. Unlike Celiac patients, however, those with gluten intolerance can sometimes consume gluten – depending on their level of sensitivity.

Keeping the Monkey Wrench Out of the Gears by Training Employees about Gluten Allergies

While it’s important to train employees to take gluten allergies seriously in order to avoid mishaps with customers, it’s also important to be able to accommodate gluten-free diners easily without throwing a wrench in the gears of your operation. Restaurants serve hundreds of plates a day, and the only way to ensure that a gluten-free request does not disrupt the flow is to train employees well about how to handle the request. Many restaurants do this by creating a ‘gluten-free’ station to avoid cross-contamination and by designating one employee to be in charge of cooking the gluten-free food to ensure quality.

Creating Foods that Gluten-Free Diners Love

Most people with gluten allergies have given up breads, pastas, and fried foods as a lost cause long ago – and usually, not by choice. As a result, restaurants have a unique opportunity to treat gluten-free customers by providing them with the opportunity to eat gluten-free variants of these types of food.

For example, a little experimenting with a mix of white and brown rice flour, tapioca flour, and potato starch can yield crispy, crunchy, and delicious fried chicken that you can’t even tell is gluten-free.

Thanks to the rising awareness of gluten allergies, there are tons of delicious, gluten-free recipes out there. A little experimentation and a commitment to meeting the needs of your gluten-free customers can make all the difference in how often this demographic of diner frequents your establishment.