Not only is a gluten-free diet necessary for the millions of Americans who rely on it to stay healthy, it's also becoming more of a preference for those who join them while dining out.
Now, about 20 percent of diners seek gluten-free options before making a decision on where to eat. Additionally, 33 percent of U.S. adults say they want to cut down on gluten or avoid the protein all together.
That's a big opportunity for restaurant operators. However, since gluten is found in wheat, barley and rye, incorporating such a platform is tricky and it can be dangerous.
We asked a few experts for their tips on how to get started. We've also broken down some statistics to underscore how big this industry is becoming. Gluten-free has proven to be no passing trend; operators can either watch it continue to grow or join in and truly offer something for everyone.
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Alicia Kelso has been a professional journalist for 15 years. Her work with QSRweb.com and PizzaMarketplace.com has been featured in publications around the world, including Good Morning America, Voice of Russia radio, Consumerist.com and Franchise Asia magazine.