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Food Industry News® April 2013

Page 27

Gluten Free in the Restaurant Industry Rises With an estimated 20 percent of the population going Gluten Free, the food service industry is looking to reach this untapped market. Offering a Gluten Free menu is not enough. Key elements of concern are cross contact and lack of knowledge from staff. The term “Gluten Free” refers to 2 Gluten proteins found in Wheat, Barley and Rye. Gluten is also added as a binding agent or filler in many foods such injected meats, gravies, stocks, condiments and flavored coffee. For people who have the most severe Gluten Intolerance, Celiac Disease, a half of crumb (20 parts per million) is all it takes to get them ill. So, how do restaurants safely serve their Gluten Free patrons? Having a dedicated prep space, fryer and oven are a few examples of how restaurants can eliminate the risk of cross contact. Restaurants are now looking into Gluten Free training and certification, including menu development, kitchen audit and staff training. When done properly, restaurants can only stand to gain from servicing this new emerging Gluten Free market. Chef Denise SanFilippo is a Gluten Free Chef living with Celiac Disease. She provides Gluten Free Training and Certification for the restaurant and food manufacturing industry.

I have seen many changes in FIN throughout the years and know that Jim’s hand was involved many times!!! –Allen DeNormandie

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Spotlight on Culinary Driven Gastro Pubs, Bars, Taverns & Nightclubs

Trademark Tavern

777 E. Butterfield Road, Lombard, IL 60148 Trademark Tavern is the culmination of a long-term collaboration between Matt Lewandowski and his godfather, George Cibula. Partners for over a decade in a commercial real estate venture, Matt and George often lamented the lack of welcoming, reasonably-priced, family-owned restaurants in the Chicago suburbs where they could host business lunches or entertain clients after work in a relaxing, friendly atmosphere. Tired of the predictable, sub-par, and often overpriced food and drink of chain establishments, the two men decided to launch their own ideal establishment. Having developed the concept for several downtown nightclubs and opened and operated various restaurants in the Chicago suburbs, Matt drew from his experience to envision the perfect restaurant. The result is Trademark Tavern, which provides a welcoming atmosphere that caters to area professionals looking for a unique spot to enjoy business lunches or after work drinks and dinner as well as sports fans seeking a fantastic venue for viewing their favorite events throughout the week. Trademark offers a comfortable lounge with HD televisions viewable for all guests, and the only tabletop beer taps in the area. Trademark offers sixty beers and a commitment to offering the finest whiskey and scotch selection in the Chicagoland area. Experience their comfortable, inviting environment and discover their unique menu of creative appetizers and entrées, full bar featuring a wide variety of domestic and imported beers, and ideal setting for business meals and events, evening and weekend sports viewing with friends, or simply a relaxing meal with family or friends.

Truth is the bitterest pill but the only one that ultimately works. –JC

Mr. Contis was an amazing entrepreneur. As I have told you numerous times, I have always enjoyed reading the Food Industry News and look forward to that to continue. –Kim DiFrancesco, Curley’s Foods

ATM Placements in Qualified Locations

Meirtran is a provider of more than 750 ATMs in northern Illinois, working with all brands of ATMs. In addition to stand alone units, we also sell and install wall mounted and drive-up ATMs. Make an ATM your next great profit center. Call Mike Boyd, President:


3/13/13 10:55 AM

Fin april 2013 web  

April 2013 Food Industry News

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