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 ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.


Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Questions about your account or how to access content? 

Contact: Desiree Torres Desiree.Torres@penton.com 

Already registered? here.