What Restaurants Need to KnowWhat Restaurants Need to Know
About Gluten Free CustomersAbout Gluten Free Customers
Kim Koel...
Copyright 2011 GlutenFree Passport®
All Rights Reserved
2
Agenda
• Worldwide Market Drivers for Special Diets
• Celiac / C...
Copyright 2011 GlutenFree Passport®
All Rights Reserved
Lack of
Awareness
Lack of
Awareness
• Increased Research
• Expande...
Copyright 2011 GlutenFree Passport®
All Rights Reserved
Estimated Worldwide Individuals Managing Special Diets (In Million...
Copyright 2011 GlutenFree Passport®
All Rights Reserved
5
Celiac/Coeliac Prevalence in the Western World
USA
1 in 133
Denm...
Copyright 2011 GlutenFree Passport®
All Rights Reserved
Positive Changing Landscape
Positive Changes for Gluten &
Allergen...
Copyright 2011 GlutenFree Passport®
All Rights Reserved
7
Global Eating Out Trends of Special Diet Guests
Significant
Oppo...
Copyright 2011 GlutenFree Passport®
All Rights Reserved
8
Impact of Guest Experiences & Reactions
Positive
Experiences
Rep...
Copyright 2011 GlutenFree Passport®
All Rights Reserved
9
Collaborative Process between Guests & Restaurants
Communicate
N...
Copyright 2011 GlutenFree Passport®
All Rights Reserved
Grains, Flours & Ingredients Containing Gluten
Grains & Flours Con...
Copyright 2011 GlutenFree Passport®
All Rights Reserved
Gluten-Free Foods & Grains
Naturally Gluten-Free Foods include:
• ...
Copyright 2011 GlutenFree Passport®
All Rights Reserved
12
Ingredient & Food Preparation Considerations
Ensure No Gluten &...
Copyright 2011 GlutenFree Passport®
All Rights Reserved
13
Source:
(1) Understanding Gluten and Allergen-Free Experiences ...
Copyright 2011 GlutenFree Passport®
All Rights Reserved
14
Serving Even More Gluten-Free Guests
Fine & Casual Dining
Resta...
Copyright 2011 GlutenFree Passport®
All Rights Reserved
• Global health consulting firm delivering innovative solutions to...
Copyright 2011 GlutenFree Passport®
All Rights Reserved
Learn about Let’s Eat Out! Series
&
iPhone / iPod Touch / iPad App...
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What Restaurants Need to Know about Gluten Free Customers

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Learn how to safely serve gluten and wheat free customers with confidence and ease. You will understand preparation considerations such as hidden ingredients, food preparation techniques, & cross contamination as well as recent market research trends. Details about gluten and wheat free grains are also presented. Learn about the collaborative process between guests and restaurants. Become empowered to serve gluten and wheat free customers in your restaurant and food service establishment.

As President and CEO of GlutenFree Passport®, Kim Koeller is an internationally recognized speaker, consultant and author of the 9-time award winning book and ebooks series Let’s Eat Out with Celiac / Coeliac and Food Allergies! GlutenFree Passport is also the creator of innovative iPhone, iPod touch and iPad applications – iEatOut Gluten & Allergen Free and iCanEat OnTheGo Gluten & Allergen Free purchased in over 60 countries worldwide. Kim and her team consult with businesses around the world to deliver innovative and safe gluten free solutions.

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What Restaurants Need to Know about Gluten Free Customers

  1. 1. What Restaurants Need to KnowWhat Restaurants Need to Know About Gluten Free CustomersAbout Gluten Free Customers Kim Koeller Creator of Let’s Eat Out Series of Award-Winning Books, eBooks & Applications
  2. 2. Copyright 2011 GlutenFree Passport® All Rights Reserved 2 Agenda • Worldwide Market Drivers for Special Diets • Celiac / Coeliac Prevalence in Western World • Global Eating Out Trends • Ingredient and Food Preparation Considerations
  3. 3. Copyright 2011 GlutenFree Passport® All Rights Reserved Lack of Awareness Lack of Awareness • Increased Research • Expanded Testing • Healthcare Education • Food Labeling • School Regulations • Healthier Alternatives • Restaurant Considerations • Special Diets Legislature BusinessBusiness DriversDrivers • Restaurant Offerings • Media Coverage • Market Opportunities • Increased Products • Social Responsibility • Increased Revenues • Rising Prevalence • Enhanced Resources • Increased Expectations • Under-Served Segment • Quality of Life Impact GovernmentGovernment DriversDrivers ConsumerConsumer DriversDrivers HealthHealth DriversDrivers Worldwide Market Drivers for Special Diets Exploding International Market Demand Support of Special Diets Globally Source: Mintel 2006 and Packaged Facts 2006 Example of Demand: Double digit annual growth rate of gluten & allergen-free food products globally
  4. 4. Copyright 2011 GlutenFree Passport® All Rights Reserved Estimated Worldwide Individuals Managing Special Diets (In Millions) 1. Food Allergies 14 (1&2) 15 (3,4,5,6) 2. Food Intolerances 30 (7) 100 (8) North America Asia/Europe Total Potential 117 Million 196 Million 3. Celiac/Coeliac Disease 4 (9&10) 6 (11&12) 5. Autoimmune & Diabetes 47 (17) 45 (18) 4. Autism & Asthma 22 (13&14) 30 (15&16) Growing Global Epidemic of Special Dietary Needs  1% of Global Population with Anaphylaxis (1,2,3,4,5,6)  15 – 25% with Intolerances in Europe, North America & Australia (7&8) Allergy Prevalence  1% of Global Population with Celiac/Coeliac Disease (9,10,11,12)  1 in 133 of Celiacs in US (11) Celiac Prevalence Sources: 1. The Food Allergy & Anaphylaxis Network 2007 2. Canadian Allergy, Asthma and Immunology Foundation 2006 3. The Anaphylaxis Campaign UK 2007 4. Food Allergy Italia 2005 5. Anaphylaxis Australia 2007 6. Allergy New Zealand 2007 7. The Food Allergy & Anaphylaxis Network 2006 8. Allergy Foundation UK 2007 9. National Institutes of Health 2007 10. University of Maryland; Archives of Internal Medicine 2003 11. Coeliac UK 2007 12. Coeliac Society of Australia 2007 Sources: 13. Centers for Disease Control 2007 14. National Asthma Council 2006 15. Global Allergy & Asthma European Network (GALEN) 2006 16. Asthma Insight & Reality in Europe 2005 17. American Autoimmune Related Disease Association 2007 18. The Lancet 2004 19. Vegetarian Research Group 2007 Ever-Rising Global Population Managing Special Diets = 300+ Million
  5. 5. Copyright 2011 GlutenFree Passport® All Rights Reserved 5 Celiac/Coeliac Prevalence in the Western World USA 1 in 133 Denmark 1 in 130Canada 1 in 133 Brazil 1 in 273 Sweden 1 in 100 Ireland 1 in 120 Finland 1 in 60 Netherlands 1 in 184 Germany 1 in 500 Sources: 1. Canadian Celiac Association 2007 2. University of Maryland Multi- Study 2003 3. School Nurse News 2003 4. Coeliac UK 2007 5. AOECS 2006 6. World Health Organization 2001 7. Swiss Medical Weekly 2002 8. Federacion de Asociaciones de Celiacos de Espana 2004 9. National Institutes of Health 2004 10. Coeliac Society of Australia 2006 Australia 1 in 100 UK 1 in 100 France 1 in 300 • Most Misdiagnosed Disorder in Europe & US (11) • Most Common Genetic Auto-Immune Condition Algeria 1 in 70 Spain 1 in 200 Turkey 1 in 77 Israel 1 in 157 Saudi Arabia 1 in 157Argentina 1 in 167 India 1 in 310 Iran 1 in 104 Italy 1 in 184 Switzerland 1 in 132
  6. 6. Copyright 2011 GlutenFree Passport® All Rights Reserved Positive Changing Landscape Positive Changes for Gluten & Allergen-Free Quality of Life • Gluten & Allergen-Free Menus • Quality of Allergen-Free Products • Culinary School Allergy Classes • Allergen-Free Restaurant Initiatives • Allergen-Free School Programs • Allergy Friendly Restaurants • New Eating & Travel Resources: – Books & Pocket Guides – Dining and Travel Clubs – Allergen Free Chef Cards • Increased Focus on Quality of Life Impacts to Everyday Gluten & Allergen-Free Living Source: (1) Understanding Gluten and Allergen-Free Experiences of Guests & Hospitality Worldwide Study - 2008 research with over 2500 consumer survey respondents from 35 countries sponsored by AllergyFree Passport® and GlutenFree Passport® 62% of Hospitality View Gluten and Allergen-Free Guests as Profitable Customers (1)
  7. 7. Copyright 2011 GlutenFree Passport® All Rights Reserved 7 Global Eating Out Trends of Special Diet Guests Significant Opportunity for Guests & Business Guests Dining Out Same/More Guests Dining Out Less Gluten & Allergen-Free Guests (N=2,536 ) • 52% of Hospitality Experiencing Rising Demand for Special Diets • Gluten & allergen-free guests indicate they eat out less due to: • Lack of knowledgeable personnel • Safety of meals • Fear of gluten / allergic reaction Dining Out Behaviors Source: (1) Understanding Gluten and Allergen-Free Experiences of Guests & Hospitality Worldwide Study - 2008 research with over 2500 consumer survey respondents from 35 countries sponsored by AllergyFree Passport and GlutenFree Passport®
  8. 8. Copyright 2011 GlutenFree Passport® All Rights Reserved 8 Impact of Guest Experiences & Reactions Positive Experiences Repeat Guests Due to Experiences Source: (1) Understanding Gluten and Allergen-Free Experiences of Guests & Hospitality Worldwide Study - 2008 research with over 2500 consumer survey respondents from 35 countries sponsored by AllergyFree Passport and GlutenFree Passport® Negative Experiences Over 70% of guests have had food reactions during the past year while eating out due to: • Allergen included as ingredient or part of food preparation • Lack of knowledgeable personnel • Cross-contamination
  9. 9. Copyright 2011 GlutenFree Passport® All Rights Reserved 9 Collaborative Process between Guests & Restaurants Communicate Needs Understand Guest Needs & Discuss Menu Order Meal Facilitate Understand- ing of Order Ensure Order Fulfillment Receive Order Deliver Meal Provide Feedback Follow-up About Service Educate Self Access Comfort Level Identify Eating Options Conduct Pre- Planning Guest Perspective Educate Restaurant Professionals Identify Ingredients & Food Preparation to be Modified for Special Diets Restaurant Perspective Planning Effort Interaction and Collaboration
  10. 10. Copyright 2011 GlutenFree Passport® All Rights Reserved Grains, Flours & Ingredients Containing Gluten Grains & Flours Containing Gluten include: • Kamut, Spelt & Triticale – Wheat-Free NOT Gluten-Free • Barley, Bulgur, Couscous, Durum & Einkorn • Emmer, Farinba, Farro, Graham & Matzoh Meal • Rye, Semolina, Wheat Germ & Wheat Starch Ingredients Containing Gluten include: • Malt, Malt Vinegar & Malt Syrup • Soy Sauce, Packaged Bouillon & Artificial Mixes • Breads, Pastas, Cereals, Cakes & Cookies • Contaminated Oats and Oat Products 10
  11. 11. Copyright 2011 GlutenFree Passport® All Rights Reserved Gluten-Free Foods & Grains Naturally Gluten-Free Foods include: • Red Meat, Turkey, Chicken, Fish & Shellfish • Unprocessed Dairy Products • Fruits & Vegetables • Unprocessed Potatoes & Potato Products Gluten-Free Grains & Flours include: • Amaranth, Arrowroot, Beans, Black Gram & Buckwheat • Chickpea, Corn, Garbanzo, Garfava, Lentil & Millet • Nut Flours, Pea, Pinto, Potato, Quinoa & Rice • Sorghum, Soy, Sweet Potato, Tapioca (Manioc) & Teff 11
  12. 12. Copyright 2011 GlutenFree Passport® All Rights Reserved 12 Ingredient & Food Preparation Considerations Ensure No Gluten & Allergens in: • Sauces – as ingredient or thickener • Flour Dusting – for texture • Stocks and Broths – without packaged bouillon • Marinades – as ingredient • Garnishes & Side Dishes – as presentation • Battering, Breads, Croutons, Pasta & Dumplings – as ingredients
  13. 13. Copyright 2011 GlutenFree Passport® All Rights Reserved 13 Source: (1) Understanding Gluten and Allergen-Free Experiences Worldwide Study - 2008 research with over 2,700 survey respondents from 35 countries sponsored by AllergyFree Passport ® and GlutenFree Passport® Cross-Contamination Considerations Removing an allergen from the plate does not correct the meal A small amount of allergen is not acceptable Fryer heat does not destroy allergens Separate cooking utensils, surfaces, toasters & ovens are necessary Boiled water used in food preparation can retain allergens Hospitality Understanding of Cross-Contamination (1) Hospitality & Food Service (N=176) GOAL=100% Necessary Areas for Improvement 6% 10% 16% 37% 64% Agrees with Concern
  14. 14. Copyright 2011 GlutenFree Passport® All Rights Reserved 14 Serving Even More Gluten-Free Guests Fine & Casual Dining Restaurants, Fast Food & Caterers Cafeterias, Hospitals, and Healthcare Travel Providers & Specialists (1) Significant Gap Between Consumers & Business Key reflecting ‘very good’ or ‘good‘ understanding of diet: (1) Reflects Airline Food Providers, Airports, Cruise Ships, Resorts, Spas & Travel Agents Hospitality Industry’s Understanding of Special Diets Gluten & Allergen-Free Guests (N=2,536 ) Hospitality & Food Service (N=176) Over 70% of hospitality, food service and special diet guests identified expanded training for food service providers as the #1 priority for the next 1 – 2 years! Source: (1) Understanding Gluten and Allergen-Free Experiences Worldwide Study - 2008 research with over 2,700 survey respondents from 35 countries sponsored by AllergyFree Passport ® and GlutenFree Passport®
  15. 15. Copyright 2011 GlutenFree Passport® All Rights Reserved • Global health consulting firm delivering innovative solutions to gluten and allergen-free individuals & businesses since 2005 • Educating businesses and empowering consumers worldwide:  Authoritative speakers at hundreds of celiac, allergy & industry conferences  Internationally acclaimed experts recognized by 250-plus organizations & media outlets  Board Member of University of Chicago Celiac Disease Center • Enriching Gluten & Allergen-Free Lifestyles  Thought leaders driving ground breaking market research  Authors of the 9 time award-winning book series  Developers of innovative iPhone / iPod touch / iPad apps  Creators of over 20 eBooks on Safe Eating and Travel Driving Change Around the World
  16. 16. Copyright 2011 GlutenFree Passport® All Rights Reserved Learn about Let’s Eat Out! Series & iPhone / iPod Touch / iPad Apps Visit us on the Apple Apps Store & www.GlutenFreePassport.com iEatOut Gluten & Allergen Free™ and iCanEat OnTheGo Gluten & Allergen Free™

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