OFFERING GLUTEN-FREE MEALS ON RESTAURANT MENUS

Abstract

For many people, gluten is harmless, and a normal part of their everyday diet. A gluten-free diet excludes any product made with gluten, or for those with severe allergies, any product processed or cross-contaminated with items containing gluten. Some of the restaurant guests are diagnosed withceliac disease and can’t consume food that contains gluten. Hence, there is a visible need to implement gluten-free meals in the menus. The menu is the single most important sales and marketing tool available to a restaurant. A well-designed menu communicates much more than just a list of available food items. Offering gluten-free meals and labeling them in the menu is one way to attract and to keep satisfied many of the guests and tourists. Ohrid as a tourist destination should offer a variety of options for the tourists with specific diet needs and that is a good way to enrich the tourist offer.