Why should you stock gluten free and lactose free foods?
Initial research shows that 3-5 star
hotels, caterers and restaurants have
to cater for at least one person a
day who is avoiding wheat/gluten or
lactose.
These customers are
influtential, high earners (ABC1s)
with corresponding high service
expectations. Marketing to them via
the inclusion of gluten and lactose free menu options makes sound business sense because if their dietary requirements are not catered for to the same standard as 'normal' customers, they will not return or recommend the venue to others.
Click here for more ways stocking wheat/gluten and lactose free increase food sales and repeat business.
There are two simple ways caterers are stimulating food sales and repeat business by stocking wheat/gluten and lactose free food. Please have a look at the testimonial section on the site to hear what our customers think.
The first way is to include a postive statement on menus and event booking forms such as:
'We offer a full wheat/gluten and lactose free service. If you have any special dietary needs, please speak to a member of staff and we will do our utmost to help you.'
The second way is to include 'Lifestyle' options on the menu which are aimed at the growing number of people, again in the high earning bracket, concerned with their wellbeing. Having a wheat free option as a lifestyle choice is very popular and stimulates dessert sales.
We can help you to develop allergen free menu options with advice on what the biggest allergens in the UK are and what ingredients to avoid and how to substitute for them effectively.
While to some chefs it's a welcome challenge to cater for wheat/gluten or lactose free customers, the sheer volume of them nowadays makes it convenient to have ready made options available, especially in the form of bread substitute products and cakes, which are extremely hard to do well and are greatly missed by those with these food allergies.
In many cases customer demand is not filtering back to chefs because
upon ordering, the waiting staff inform the customer that the venue
does not provide specific options for them, or will only provide them with a salad or fruit. This puts them off enquiring further or ordering a starter and a dessert.
