Catering For Our Gluten Free Consumers
Being leaders in best practice for provision of food for Coeliac customers, giving you a commercial advantage and unique selling point.
Actionable Training
Interactive Quizzes
Digital Certification
Module 1 & 2 Catering Training
Coeliac disease has risen four-fold in the past 50 years, affecting 1% of the population 50,000 approx. in Ireland. There is a further 500,000 who are gluten intolerant. It is important that this cohort of people receive the same consideration and quality of service as other customers, when designing menu options.
The Benefits For Your Business
The most common request for free-from foods in restaurants and other catering outlets is for GF food
Being leaders in best practice for provision of food for Coeliac customers, giving you a commercial advantage and unique selling point.
Customers trust the gluten free know-how of the establishment which has carried out training.
Participation in the training means food service providers/restaurants show dedication in providing options made without gluten-containing cereals to their clients.
It’s not just the person living with coeliac disease your business could be missing out on as a customer, but their entire party. The coeliac customer will be the decision-maker on what restaurant the party goes to, based on menu choices without gluten and staff understanding of their needs.
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