Cross-contamination is the biggest challenge with gluten-free menu items. Prepare them in small batches, in designated containers, and store them in a separate area, clearly labeled.
- 4 Ways to Boost Holiday Sales with Catering and Delivery
- KFC finally introduces chicken and waffles
- McDonald’s is testing made-to-order chicken
- On-demand breakfast drives all-day sales
- One fish, four dishes: How Alaskan pollock can streamline the menu