Why Gluten-Free?
Interest in gluten-free food is booming. Gluten-free food and beverage sales are expected to exceed $5 billion by 2015.
For people with celiac disease or gluten sensitivity, buying gluten-free isn’t an option; it’s a medical necessity. When dining out, they need a place they can trust. A place they can return to again and again.
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Gluten-free customers depend on the knowledge and understanding of gluten-free preparation that your team can provide with proper training. An educated and confident staff, both on the floor and in the kitchen, will set your services apart as a trusted gluten-free destination.
Why GREAT?
As a program of the National Foundation for Celiac Awareness (NFCA), GREAT has a direct line to gluten-free consumers and their calls for safe and reliable service. GREAT participants benefit from NFCA's expertise and receive critical promotion in NFCA's gluten-free community upon completion of the program.
Talk about GREAT:
"With the increase in awareness and diagnosis of celiac disease, proper foodservice training is paramount."
-Rebekah Spetnagal, MSS, RD, On the Menu
"I believe that the GREAT programs should be the industry standard."
-Joan Pedlow, RN, RD, Nutrition Consultant
"I went to Terra, 243 S. Camac St in Philadelphia last night and had such a terrific gluten-free dining experience that I had to tell you all about it...They do not have a gluten-free menu, but the chef knows what he is doing and has gluten-free flours on hand and will do gluten-free substitutions to accommodate any gluten-free needs and appreciates his patrons spreading the word. The staff is also well trained and makes it a point to explain each dish that has been created for the special dietary needs."
-Customer review of GREAT-trained Terra restaurant
“The NFCA helped me by making me very aware of the care I needed to take in reading ingredient labels,” Hansen said. “I read EVERY label of EVERY item that came through our doors. This is where I found malt in Rice Krispies and wheat in the hoisin sauce (amongst other things).”
-Laura Hansen of Pizza Luce, from "NFCA: A GREAT Gluten-Free Resource for Restaurants"
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