Guide to Serving Gluten-Free Restaurant Customers
360Training
JULY 9, 2020
Some restaurants can manage this, and some can’t. A 2013 market study found that 70% of GF consumers are fine with trace amounts or more. According to market research conducted in 2017 , 11% of customers used a gluten-free “eating approach” in the previous year. Here are five solid guidelines to secure your success.
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