(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. ...

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Contact: Desiree Torres Desiree.Torres@penton.com 

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