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It surprises me that more restaurants haven't figured out that gluten-free is a big trend. Certainly the grocery stores have noticed. The chances that one membe
by mark-r 9y ago
It surprises me that more restaurants haven't figured out that gluten-free is a big trend. Certainly the grocery stores have noticed. The chances that one member of your group will have issues are high enough to affect sales.
- boomboomsubban 9y agoIt's much harder to cater for in food preparation, you would basically need a separate cook and kitchen to be able to call anything "gluten-free." Some places skirt around this by saying the ingredients are gluten-free, but I'm sure the internet is full of people saying they got sick eating those.
- Simulacra 9y agoI think because it is exactly that, a trend, and not a very strong one. It's unpredictable and no one is sure when it's going to collapse, but there might be the sentiment that it is going to collapse and I don't want to get sucked down with it
- brightball 9y agoI realize that some people have picked it up as trendy, but for many it's a medical necessity and not an optional choice. Vegan is a trend.
- ceratopisan 9y agoI hope - and I admit I am biased this way - that 'gluten-sensitive but not celiac disease' suddenly evaporates, sort of like MSG headaches turned out to be not a thing. Except I want it to happen faster.
- ceratopisan 9y agoReally "gluten-free" means that someone with severe celiac disease could eat there, and the acceptable levels of flour/gluten/whatever have to be very, very low. So low that you will probably need two separate food prep and storage areas. That doubles the space and staff and work requirements. That being said, gluten-free reheated frozen food out of a bag is just a more expensive version of ordinary reheated frozen food out of a bag, so I don't think it would help these places very much.