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Making gluten-free items in house
Soups were the most common gluten-free menu option made in house. Twenty-two percent of operators make the majority of the gluten-free items they serve in house, according to The Big Picture research. For that 22%, soups were the most common gluten-free menu option made in house, while bread was the least likely.
May 13, 2013
1 Min Read
Twenty-two percent of operators make the majority of the gluten-free items they serve in house, according to The Big Picture research. For that 22%, soups were the most common gluten-free menu option made in house, while bread was the least likely. Colleges were significantly more likely than other segments to make gluten-free baked goods (other than breads) in house.
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