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Maximising Sales with Gluten Free Desserts

Market demand for gluten free continues to show strong growth with an estimated 30% of diners * now seeking Gluten Free options.  This gives casual dining restaurants and pubs a real challenge in meeting demand and maintaining a single menu.  “It is important to retain food quality and maximise sales of classic desserts” said John Hendy Managing Director at The Pastry Room.  “Until a few years ago the desserts menu offered very little for gluten intolerant diners mainly offering just fruit, ice creams and sorbets”, he added.

There are very few suppliers offering premium gluten free options such as The Pastry Room who are in partnership with Destiny Foods supplying pubs and casual dining chains. Their range includes Triple Chocolate Brownie, Sticky Toffee Pudding and Tart au Citron; delicious menu favourites that are as good or better than wheat.

One Surrey based pub group, Red Mist Leisure, has made the switch to gluten free, removing wheat from the kitchen.  Director Julian Clarke said “It has been of great benefit for us to be able to offer the growing segment of the market which are looking for gluten free options, a more substantial choice of dishes when they dine with us. No longer are gluten free customers limited to a lesser offering, but they are able to enjoy the same great tasting pub classics as everyone else.”

*The Pastry Room company estimates