Celiebo’s Gluten-Free Restaurant Certification™ is a branding that establishes your restaurant as a safe dining experience for the gluten-free community; in order to achieve this designation, our educational team works with your staff to educate how to safely serve a gluten-free patron in every phase of the dining process from reservation through dessert. We will facilitate the training necessary (in a concise session) so that all staff understands what is involved to safely prepare & serve gluten-free offerings and create an environment free of cross-contamination.Learn more about the case for Gluten-Free
What will Celiebo’s Gluten-Free Restaurant Certification™ do for my restaurant?
For the Owner
- Increase covers in your restaurant by servicing the largest growing and most underserved community in restaurant dining
- See a rise in repeat and regular patrons, as gluten-free diners are far more likely than others to return to restaurants that know how to meet their needs
- Receive free advertising on Celiebo.com where your restaurant will be listed as a Celiebo Certified Gluten-Free Restaurant™. Be confident that the gluten-free community has knowledge that your restaurant has been through proper training
For the Manager
- Ease your worries knowing that you are fully equipped to handle a patron with celiac disease or gluten intolerance (and be able to know the difference between the two!)
- Take pride in the fact that your staff will have a protocol established for exactly how to serve each gluten-free patron
- After becoming a Celiebo Certified Gluten-Free Restaurant™ you will instill confidence in your patrons and yourself being that you are an educated establishment that understands the perils of cross-contamination
For the Chef
- Challenge yourself to reinvent your signature dishes as gluten-free
- Learn the importance of a dedicated space for gluten-free food preparation, and to what extent gluten-free items need to remain separate from their gluten-full counterparts
- Take even more pride in your work by seeing a celiac or gluten-intolerant diner enjoy the safe food you prepare. It’s not rare to see a celiac beam with joy over the first breadstick, piece of fried chicken, or vegetable tempura since going gluten-free
What does Celiebo Gluten-Free Restaurant Certification™ include?
The certification includes
- Our team coming to your restaurant - specifically to your kitchen - and training your staff on exactly how to prepare & create a safe and delicious gluten-free meal.
- A presentation on celiac disease and gluten-intolerance: what to expect from a patron in this community, and how to serve them safely and superbly to insure they will come back, and more so bring their friends.
- A Chef Card to hang in your kitchen detailing the specifics of gluten-free food preparation and the ingredients to avoid in your gluten-free dishes.
- An educational memo to be distributed to wait staff, bar staff, and hosts & hostesses detailing what their responsibility is to the diner and what gluten-free protocol is at your restaurant.
- A window decal to place in your restaurant’s window stating you are a Celiebo Certified Gluten-Free Restaurant™, advertising on Celiebo.com, and an article announcing your gluten-free certification in the New York Examiner.
- Two decks of Celiebo Gluten-Free Dining Cards in languages of your choice (12 languages to choose from).
And most importantly…
- Be ahead of the curve on this dining demographic and have peace of mind that you can serve your gluten-free patrons safely!
The Case for Gluten-Free!
- One of the fastest growing food demographics 1
- The #3 food trend for 2010 2
- Over $1.3B in 2009 with a projection of upwards of $1.7B in 2010 3
- Defined consumer needs with limited availability for dining out 4
- 6-8% of consumers are in need of gluten-free dining options 5
- Celiac Disease: 2% of population OR 3 million Americans.
There is no cure for celiac disease and these individuals require a
completely gluten-free diet every day of their lives.
- Wheat Allergies & Gluten Intolerance: 1-2% of population
- Autism, ADHD, Fibromyalgia, IBS, Crohn’s Disease, among others: 1-2% of population
- Overall healthier lifestyle being gluten-free: 2-4
- Gluten-Free consumers are exceptionally loyal, and often times ask to choose the restaurant when dining out with friends, family, and business associates. 6
- Restaurants that are offering a gluten-free menu have experienced 3 out of 4 of their new covers coming specifically for the gluten-free offerings.
- P.F. Chang’s China Bistro, who developed their gluten-free menu in 2005, has seen the following: 7
- Gluten-Free sales are up over 130 percent with the new gluten-free menu offerings
- USA Today 8
- Published two separate insert publications (12-15 page supplements inserted in the USA Today newspaper) highlighting celiac disease.
The first was published in November of 2009, and the second in May of 2010.
- USA Today is the nations number one news publication and has approximately 8 million daily readers. 9
Choosing to spotlight celiac disease and the gluten-free community not once, but twice,
has drawn much-needed attention to this underserved community.
- Sales in the gluten-free food & beverage industry experienced a compound Annual Growth Rate (CAGR) of 28% from 2004-200810 10
- 1 in 7 people, or 25 million Americans, will experience gluten intolerance in their lifetime 11
1 National Foundation For Celiac Awareness, . (2010). Gluten-free presentation. Proceedings of the NRA show 2010.
2 The Daily Beast, . (2010, January 21). 10 food trends for 2010. Retrieved from http://www.thedailybeast.com/blogs-and-stories/2010-01-21/10-food-trends-for-2010/.
3 National Foundation For Celiac Awareness, . (2010). Gluten-free presentation. Proceedings of the NRA show 2010.
4 Gluten Intolerance Group, . (2010). Gluten-free restaurant awareness program. Proceedings of the Gluten intolerance group annual education conference (pp. 1-2). Auburn.
5 National Foundation For Celiac Awareness, . (2010). Gluten-free presentation. Proceedings of the NRA show 2010.
6 Gluten Intolerance Group, . (2010). Gluten-free restaurant awareness program. Proceedings of the Gluten intolerance group annual education conference (pp. 1-2). Auburn.
7 National Foundation For Celiac Awareness, . (2010). Gluten-free presentation. Proceedings of the NRA show 2010.
8 Mediaplanet, . (2010, May). Celiac disease. USA Today, 1-15.
9 PR Newswire, . (2010, April). USA Today remains number one in total daily print circulation. Retrieved from http://www.prnewswire.com/news-releases/usa-today-remains-number-one-in-total-daily-print-circulation-92115574.html.
10 The gluten-free food and beverage market: trends and developments worldwide. (2009). Packaged Facts, a division of Market Research Group, 2. Retrieved from http://www.packagedfacts.com/Gluten-Free-Food-1935885/
11 Center for Celiac Disease in Maryland. (2009, November 3). An estimated 1 in 7 have gluten sensitivity: gluten intolerance more common than originally thought. Retrieved from http://www.suite101.com/content/an-estimated-1-in-7-have-gluten-sensitivity-a165454