Six Tips for Establishing a Safe and Effective Gluten

variety of gluten free grains (red and black quinoa, buckwheat, brown rive, amaranth and millet) in a wooden tray, focus on millet and rice

With one in every 100 people living with celiac disease in the U.S., restaurants have been fielding requests from guests for gluten-free options for several years. Front Burner Brands, the management company for fondue restaurant franchise The Melting Pot Restaurants Inc. and affiliated concepts Burger 21 and GrillSmith, heard these requests and took action.

Partnering with the Gluten Intolerance Group (GIG), the research and development team at Front Burner Brands created a gluten-free menu for each restaurant managed by the group, starting with a menu of fondue dishes that are safe for those with gluten intolerance to enjoy at The Melting Pot. While safety and sanitation were top concerns in developing these menus, Front Burner Brands also kept in mind that gluten-intolerant guests want to enjoy tasty dishes too, so if a company is going to provide a gluten-free menu, meals should be delicious as well as safe.

Offering a gluten-free menu can be a valuable service, but before launching the menu, it’s critical to make sure there are procedures in place to ensure that food is prepared safely and the kitchen is sanitized and organized to be able to accommodate gluten-intolerant diners. Following these six steps will help restaurants safely serve gluten-free menu offerings as an added value to guests:

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