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Reader: Accommodating diners with allergies can build loyalty

Editor, NRN: I wanted to show my appreciation for the article “Chefs get sensitive to gluten allergies,” Jan. 15. Celiac disease affects many people. The ability for a restaurant to cater a menu to fit their needs can greatly increase a restaurant’s sales. I created a gluten-free menu in my restaurant a couple of years ago to cater to one family that frequently visits us. Over the last two years, we went from one family that takes advantage of the gluten-free menu to 50 gluten-free orders per week, and the number continues to grow. Our guests become overjoyed when they find out about their options. They continue to tell their friends and family about Bravo! I am pleased to see that you are bringing awareness to the other restaurant companies out there.

Rich Harshmangeneral manager Bravo! Cucina Italiana Cranberry Township, Penn.

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