Why should restaurants include gluten-free vegan dishes on their menus?
Offering foods that are suitable for special diets is not only good for your customers, but it’s also good for your restaurant. Your restaurant will now appeal to more diverse group of diners who may not have visited your place before because you didn’t have options for them.

You should also clearly label the dishes. Menu design is an important aspect of culinary education, as it can influence how customers perceive and order your dishes. The way you describe food in your menu can affect their expectations, satisfaction, and loyalty.

Celiac disease affects 1 in 100 people worldwide with the number of people affected doubling every 15 years.

There is also another thing called “gluten sensitivity” shares many symptoms with celiac disease. However, individuals with non-celiac gluten sensitivity have more extraintestinal or non-GI symptoms, such as headache, brain fog, joint pain, and numbness in the legs, arms or fingers. Symptoms typically appear hours or days after gluten has been consumed.

Sweden has one of the highest incidences of coeliac disease, with around 100,000 Swedes diagnosed as gluten intolerant, that means 1 to 2 per cent of the population are gluten intolerant, or have coeliac disease as it is also known according to Karolinska Instituet.

Gluten-free foods are generally more expensive and most chefs think that they should contain more fat and sugar to compensate for the difference in texture in the absence of gluten. This is just an indication of the chef’s lack of education in this matter or concerns on ingredient expenses.
A well designed dish can be both cost effective and tantalizing.

When you have ordered a gluten-free dish, sometimes the chef goes overboard in the interest of caution, and removes everything that could “possibly” contain anything remotely containing gluten. What you get is a tasteless shadow of the original dish, and resounding disappointment.

In our food design courses, we not only talk about the ingredients that contain gluten, but we teach chefs which ingredients work together and useful tips for creating unique gluten-free dishes.

Most old school restaurants see allergy friendly dishes as wasted space next to the animal based dishes.
It is all about habits and habits are not easy to change. They used to cook with animal food for ages and don’t have confidence that their gluten-free vegan options can stand as appealing options next to everything else, so they make one menu item meant to just cover as many specialty diets as possible.

While there are many delicious gluten-free vegan foods, this is mostly a red flag indicating that the menu item in question is terrible, because it means they have no confidence that anyone would want to eat it unless forced to by their dietary restrictions. If restaurants actually have experience on how to make good gluten-free vegan dishes, they would have more than one menu option.

We believe in the importance of education when it comes to modern and healthy food that meets today’s needs, which is why part of our work is dedicated to this.

Are you restaurant or hotel owner and need to educate your chefs on gluten-free vegan cuisine?
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