Specialty Coffee Retailer is a publication for owners, managers and employees of retail outlets that sell specialty coffee. Its scope includes best sales practices, supplies, business trends and anything else to assist the small coffee retailer.
Issue link: https://read.dmtmag.com/i/35520
Raspberry jam Linzer cookies are among the gluten-free goodies at New Cascadia Traditional. joint pain, mouth sores, muscle cramps, skin rash, stomach discomfort, and tingling in the legs and feet (neuropathy). Th e Celiac Sprue Association (CSA) reports, “Th e medically required gluten-free diet for life is the only known treatment for those diagnosed with celiac disease and/or dermatitis herpetiformis.” Mary Schluckebier, the group’s executive director, describes CSA’s mission as “Celiacs Helping Celiacs” by providing information on how to adopt a gluten-free lifestyle. In addition to working with people who have the disorder, CSA also counsels companies and organizations involved in research, production, processing and distribution of food products; foodservice providers; media; health professionals; and governmental regulatory agencies. Th e Gluten-Free Food Service Accreditation Program, administered by the Gluten Intolerance Group (GIG), outlines core standards and best practices for gluten-free food production and service, and provides on-site training programs for restaurants that sign up. Th e group’s Web site, www.gluten.net, declares, “Gluten- intolerant consumers fear dining out and want assurance that food establishments of all types understand the issues related to gluten-free food production.” Th ey want to feel safe when dining away from home. THE GREATEST CHALLENGES “Two of the biggest challenges for businesses looking to serve the gluten-free consumer are product selection and cross- contamination,” says K.C. Pomering, a Madera, Calif.-based celiac suff erer who operates G-Free Foodie, a consultancy off ering recipes and tips, as well as an extensive database of restaurants that off er gluten-free dining options. “You get one chance to make a fi rst impression, and that’s even more important in food and beverage service, where a customer’s bad experience can end up on every blog and website on the planet,” Pomering says. She advises coff eehouses initiating a gluten-free eff ort to fi rst check the ingredients of all syrups, mixes and other items used in their beverages. Even non-dairy creamer can pose a problem, and if the drinks aren’t safe, there’s no point in serving gluten-free biscotti. Pomering also urges specialty coff ee retailers to begin a gluten-free program modestly, with muffi ns, bagels, cookies and perhaps soups and chili from trusted gluten-free suppliers. Unless you know what you’re doing, this is no place to experiment with home cooking, she notes: “Cross-contamination is a serious issue for the gluten-free community, where just a few crumbs from a cutting board can make someone very sick.” “Gluten-free items cannot be next to regular items,” Tasha Multiply your profits with single serve from a single source. For coffee roasters looking to capitalize on single serve, Fres-co’s complete system approach equips you with everything you need to effectively compete in the market, including machines, printed laminated materials and service. The Freshest Ideas in Flexible Packaging™ www.fresco.com | 215.721.4600 Fill in 68 on Reader Service Form or visit www.OneRs.hotims.com/35095-68 26 | July 2011 • www.specialty-coffee.com S c a n t o w at c h t h e F r e s - c o ® 60PD Pod mac hine in action.