Are you a restaurant or grocery store interested in catering to the
gluten-free/ allergen-free community?
Increase business through customer loyalty
Statistics show 96% of gluten-free customers are brand loyal
Lara Field, MS, RD, CSP, LDN brings her expertise from working with celiac disease and food allergy patients to restaurant and grocery clients to help deliver innovative gluten-free and allergen-free offerings.
FEED education and training can help you see through the eyes of a gluten-free/allergen-free customer.
Expand your customer base by learning how to appeal to this growing population.
Reduce your anxiety about gluten-free/allergen-free customers. Did you know that adding gluten-free items can be as simple as substituting rice noodles for pasta? Lara can teach your staff simple techniques to work with your current organization.
Education and Training process includes:
A thorough evaluation of your business to identify hazards for gluten exposure or cross-contamination and review of menu and ingredients
Recommendations for change including determining the most effective process changes and training of key kitchen personnel
Implement steps to expand gluten and allergen-free menu offerings, recommend appropriate menu verbiage to protect you and effectively communicate with customers and develop a marketing plan to increase your customer base
Follow-up consultation session
Potential Gluten-Containing
Ingredients Include:
· Bouillon Cubes/Soup Base
· Bread/Bread Crumbs
· Cakes/Cookies
· Pasteurized Cheese
· Croutons
· Fish Sauce
· Malt Vinegar
· Pasta or Noodles
· Salad Dressing
· Soy Sauce
Why do you need FEED Consulting?
Celiac disease affects approximately 1% of the population or about 3 million people in the U.S.
Medical treatment for celiac disease is life-long avoidance of foods containing gluten.
Research estimates that 2% of adults and 5% of infants and children have food allergies.
Finding safe gluten-free/allergen-free dining options are a daily challenge for these consumers.