Troubleshooting and sales
(Continued from page 1) What are some of the hurdles to providing gluten-free menu items? Getting past the cross-contamination stage. A lot of consumers are surprised that we make dough fresh in-house. For our back-of-the-house cast members, that’s pretty much all they are doing, making each pizza by hand. We have flour and semolina and all the components of fresh pizza being handled in the back of the house. You found the dough mix and bag vendor separately at a trade show. ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
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?