Keeping a restaurant kitchen safe for gluten free customers isn’t that difficult, it just takes a bit of planning and staff education. The two videos below go over a few tips that can help you get started offering gluten free food choices to your customers.
Just keep in mind that even if you ensure that all ingredients are gluten free, if you don’t observe proper precautions to prevent cross contamination, you’re still serving an unsafe product.
And most importantly, if you can’t guarantee that an food item is gluten free, you shouldn’t be calling it gluten free. Customers are trusting that you are taking the proper precautions. If you’re not most will get sick (some severely) and never return.