Busting Three Common Myths on Serving the Gluten-Free Community

The growing public interest in gluten-free menu options has not gone unnoticed by restaurants looking for ways to expand their customer base and enhance loyalty. However, the desire to tap into the demand for gluten-free dishes is often accompanied by trepidation over whether the food service can meet the needs of patrons wanting gluten-free options in an economically viable and safe way.

In my experience, much of the fear restaurant operators and chefs have about preparing gluten-free foods stems from some common myths about the requirements and constraints that would be involved. Here are three common myths we can quickly dispel.

Myth No. 1:  I will have to build a second kitchen to offer gluten-free food.Every restaurant understands the importance of keeping a close eye on its expenses. Hence, the thought that preparing gluten-free dishes will require adding an entirely separate kitchen is a nonstarter for many food service establishments. But it's a misconception. The reality is…