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 ...
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