What Restaurants Need to Know about Gluten Free Customers
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Transcript of What Restaurants Need to Know about Gluten Free Customers
What Restaurants Need to Know What Restaurants Need to Know About Gluten Free Customers About Gluten Free Customers
Kim Koeller
Creator of Let’s Eat Out Series of
Award-Winning Books, eBooks & Applications
Copyright 2011 GlutenFree Passport® All Rights Reserved 2
Agenda
• Worldwide Market Drivers for Special Diets
• Celiac / Coeliac Prevalence in Western World
• Global Eating Out Trends
• Ingredient and Food Preparation Considerations
Copyright 2011 GlutenFree Passport® All Rights Reserved
Lack of Awareness
Lack of Awareness
• Increased Research• Expanded Testing• Healthcare Education
• Food Labeling• School Regulations• Healthier Alternatives• Restaurant Considerations• Special Diets Legislature
Business Business DriversDrivers
• Restaurant Offerings• Media Coverage• Market Opportunities• Increased Products• Social Responsibility• Increased Revenues
• Rising Prevalence• Enhanced Resources• Increased Expectations• Under-Served Segment• Quality of Life Impact
GovernmentGovernmentDriversDrivers
Consumer Consumer DriversDrivers
Health Health DriversDrivers
Worldwide Market Drivers for Special Diets
Exploding International Market Demand
Support of Special Diets
Globally
Source: Mintel 2006 and Packaged Facts 2006
Example of Demand: Double digit annual growth rate of
gluten & allergen-free food products globally
Copyright 2011 GlutenFree Passport® All Rights Reserved
Estimated Worldwide Individuals Managing Special Diets (In Millions)
1. Food Allergies 14 (1&2) 15 (3,4,5,6)
2. Food Intolerances 30 (7) 100 (8)
North America Asia/Europe
Total Potential 117 Million 196 Million
3. Celiac/Coeliac Disease 4 (9&10) 6 (11&12)
5. Autoimmune & Diabetes 47 (17) 45 (18)
4. Autism & Asthma 22 (13&14) 30 (15&16)
Growing Global Epidemic of Special Dietary Needs
1% of Global Population with Anaphylaxis (1,2,3,4,5,6)
15 – 25% with Intolerances in Europe, North America & Australia (7&8)
Allergy Prevalence
1% of Global Population with Celiac/Coeliac Disease (9,10,11,12)
1 in 133 of Celiacs in US (11)
Celiac Prevalence
Sources:1. The Food Allergy & Anaphylaxis Network 20072. Canadian Allergy, Asthma and Immunology Foundation 20063. The Anaphylaxis Campaign UK 20074. Food Allergy Italia 20055. Anaphylaxis Australia 20076. Allergy New Zealand 20077. The Food Allergy & Anaphylaxis Network 20068. Allergy Foundation UK 20079. National Institutes of Health 200710. University of Maryland; Archives of Internal Medicine 200311. Coeliac UK 200712. Coeliac Society of Australia 2007
Sources:13. Centers for Disease Control 200714. National Asthma Council 200615. Global Allergy & Asthma European Network (GALEN) 200616. Asthma Insight & Reality in Europe 200517. American Autoimmune Related Disease Association 200718. The Lancet 200419. Vegetarian Research Group 2007
Ever-Rising Global Population Managing Special
Diets = 300+ Million
Copyright 2011 GlutenFree Passport® All Rights Reserved 5
Celiac/Coeliac Prevalence in the Western World
USA1 in 133
Denmark1 in 130Canada
1 in 133
Brazil1 in 273
Sweden1 in 100
Ireland1 in 120
Finland1 in 60
Netherlands1 in 184
Germany1 in 500
Sources:1. Canadian Celiac Association 2007 2. University of Maryland Multi- Study 20033. School Nurse News 20034. Coeliac UK 20075. AOECS 20066. World Health Organization 20017. Swiss Medical Weekly 20028. Federacion de Asociaciones de Celiacos de Espana 2004
9. National Institutes of Health 2004
10. Coeliac Society of Australia 2006
Australia1 in 100
UK1 in 100
France1 in 300
• Most Misdiagnosed Disorder in Europe & US (11)
• Most Common Genetic Auto-Immune Condition
Algeria1 in 70
Spain1 in 200 Turkey
1 in 77
Israel1 in 157
Saudi Arabia
1 in 157Argentina1 in 167
India1 in 310
Iran1 in 104
Italy1 in 184
Switzerland1 in 132
Copyright 2011 GlutenFree Passport® All Rights Reserved
Positive Changing Landscape
Positive Changes for Gluten & Allergen-Free Quality of Life
• Gluten & Allergen-Free Menus
• Quality of Allergen-Free Products
• Culinary School Allergy Classes
• Allergen-Free Restaurant Initiatives
• Allergen-Free School Programs
• Allergy Friendly Restaurants
• New Eating & Travel Resources:
– Books & Pocket Guides
– Dining and Travel Clubs
– Allergen Free Chef Cards
• Increased Focus on Quality of Life
Impacts to Everyday Gluten & Allergen-Free Living
Source:(1) Understanding Gluten and Allergen-Free Experiences of Guests & Hospitality Worldwide Study - 2008 research with over 2500 consumer survey respondents from 35 countries sponsored by AllergyFree Passport® and GlutenFree Passport®
62% of Hospitality View Gluten and Allergen-Free Guests as Profitable Customers (1)
Copyright 2011 GlutenFree Passport® All Rights Reserved
7
Global Eating Out Trends of Special Diet Guests
Significant Opportunity for Guests &
Business
Guests Dining Out
Same/More Guests
Dining Out Less
Gluten & Allergen-Free Guests(N=2,536 )
• 52% of Hospitality Experiencing Rising Demand for Special Diets • Gluten & allergen-free guests indicate they eat out less due to:
• Lack of knowledgeable personnel• Safety of meals• Fear of gluten / allergic reaction
Dining Out Behaviors
Source:(1) Understanding Gluten and Allergen-Free Experiences of Guests & Hospitality Worldwide Study - 2008 research with over 2500 consumer survey respondents from 35 countries sponsored by AllergyFree Passport and GlutenFree Passport®
Copyright 2011 GlutenFree Passport® All Rights Reserved 8
Impact of Guest Experiences & Reactions
Positive Experiences
Repeat Guests Due to Experiences
Source:(1) Understanding Gluten and Allergen-Free Experiences of Guests & Hospitality Worldwide Study - 2008 research with over 2500 consumer survey respondents from 35 countries sponsored by AllergyFree Passport and GlutenFree Passport®
Negative Experiences
Over 70% of guests have had food reactions during the past year while eating out due to:
• Allergen included as ingredient or part of food preparation
• Lack of knowledgeable personnel
• Cross-contamination
Copyright 2011 GlutenFree Passport® All Rights Reserved 9
Collaborative Process between Guests & Restaurants
CommunicateNeeds
Understand GuestNeeds & DiscussMenu
OrderMeal
FacilitateUnderstand-ing of Order
EnsureOrderFulfillment
ReceiveOrder
DeliverMeal
ProvideFeedback
Follow-upAboutService
EducateSelf
AccessComfortLevel
IdentifyEatingOptions
ConductPre-Planning
GuestPerspective
EducateRestaurantProfessionals
Identify Ingredients & FoodPreparation to be Modifiedfor Special Diets
RestaurantPerspective
Planning Effort Interaction and Collaboration
Copyright 2011 GlutenFree Passport® All Rights Reserved
Grains, Flours & Ingredients Containing Gluten
Grains & Flours Containing Gluten include:
• Kamut, Spelt & Triticale – Wheat-Free NOT Gluten-Free
• Barley, Bulgur, Couscous, Durum & Einkorn
• Emmer, Farinba, Farro, Graham & Matzoh Meal
• Rye, Semolina, Wheat Germ & Wheat Starch
Ingredients Containing Gluten include:
• Malt, Malt Vinegar & Malt Syrup
• Soy Sauce, Packaged Bouillon & Artificial Mixes
• Breads, Pastas, Cereals, Cakes & Cookies
• Contaminated Oats and Oat Products
10
Copyright 2011 GlutenFree Passport® All Rights Reserved
Gluten-Free Foods & Grains
Naturally Gluten-Free Foods include:
• Red Meat, Turkey, Chicken, Fish & Shellfish
• Unprocessed Dairy Products
• Fruits & Vegetables
• Unprocessed Potatoes & Potato Products
Gluten-Free Grains & Flours include:
• Amaranth, Arrowroot, Beans, Black Gram & Buckwheat
• Chickpea, Corn, Garbanzo, Garfava, Lentil & Millet
• Nut Flours, Pea, Pinto, Potato, Quinoa & Rice
• Sorghum, Soy, Sweet Potato, Tapioca (Manioc) & Teff
11
Copyright 2011 GlutenFree Passport® All Rights Reserved 12
Ingredient & Food Preparation Considerations
Ensure No Gluten & Allergens in:• Sauces – as ingredient or thickener
• Flour Dusting – for texture
• Stocks and Broths – without packaged bouillon
• Marinades – as ingredient
• Garnishes & Side Dishes – as presentation
• Battering, Breads, Croutons, Pasta & Dumplings – as ingredients
Copyright 2011 GlutenFree Passport® All Rights Reserved 13
Source:(1) Understanding Gluten and Allergen-Free Experiences Worldwide Study - 2008 research with over 2,700 survey respondents from 35 countries sponsored by AllergyFree Passport ® and GlutenFree Passport®
Cross-Contamination Considerations
Removing an allergen from the plate does not correct the meal
A small amount of allergen is not acceptable
Fryer heat does not destroy allergens
Separate cooking utensils, surfaces,toasters & ovens are necessary
Boiled water used in food preparation can retain allergens
Hospitality Understanding of Cross-Contamination (1)
Hospitality & Food Service (N=176)
GO
AL
= 1
00
%
Necessary Areas for Improvement
6%
10%
16%
37%
64%
Agrees with Concern
Copyright 2011 GlutenFree Passport® All Rights Reserved 14
Serving Even More Gluten-Free Guests
Fine & Casual Dining Restaurants, Fast Food & Caterers
Cafeterias, Hospitals,
and Healthcare
Travel Providers &
Specialists (1)
Significant Gap Between
Consumers & Business
Key reflecting ‘very good’ or ‘good‘ understanding of diet:
(1) Reflects Airline Food Providers, Airports, Cruise Ships, Resorts, Spas & Travel Agents
Hospitality Industry’s Understanding of Special Diets
Gluten & Allergen-Free Guests (N=2,536 )
Hospitality & Food Service(N=176)
Over 70% of hospitality, food service and special diet guests identified expanded training for food service providers as the #1 priority for the next 1 – 2 years!
Source:(1) Understanding Gluten and Allergen-Free Experiences Worldwide Study - 2008 research with over 2,700 survey respondents from 35 countries sponsored by AllergyFree Passport ® and GlutenFree Passport®
Copyright 2011 GlutenFree Passport® All Rights Reserved
• Global health consulting firm delivering innovative solutions to gluten and allergen-free individuals & businesses since 2005
• Educating businesses and empowering consumers worldwide:
Authoritative speakers at hundreds of celiac, allergy & industry conferences
Internationally acclaimed experts recognized by 250-plus organizations & media outlets
Board Member of University of Chicago Celiac Disease Center
• Enriching Gluten & Allergen-Free Lifestyles
Thought leaders driving ground breaking market research
Authors of the 9 time award-winning book series
Developers of innovative iPhone / iPod touch / iPad apps
Creators of over 20 eBooks on Safe Eating and Travel
Driving Change Around the World
Copyright 2011 GlutenFree Passport® All Rights Reserved
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