What every restaurant should know about going gluten-free [Infographic]

 
April 9, 2013 | by Alicia Kelso

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.

If you like this infographic, please share it using the buttons at the top of this blog post. To re-post this on your own website or blog, use the embed code below the infographic. If you want to keep up on gluten-free trends in the restaurant industry, click here to sign up for our newsletter.

Our thanks to the National Foundation for Celiac Awareness and Burke, a supplier of gluten-free meats, for their support in creating this infographic.

Going Gluten-Free [infographic]Download a PDF of this infographic.

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Topics: Dough , Food Allergies / Gluten-free , Food & Beverage , Food Safety , Health & Nutrition , Trends / Statistics

Companies: Burke Corporation


Alicia Kelso / Alicia has been a professional journalist for 15 years. Her work with FastCasual.com, QSRweb.com and PizzaMarketplace.com has been featured in publications around the world, including NPR, Good Morning America, Voice of Russia radio, Consumerist.com and Franchise Asia magazine.
View Alicia Kelso's profile on LinkedIn

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