New York, NY (PRWEB) February 28, 2011
New York-based Celiebo, LLC, an advocacy group dedicated to the celiac and gluten-intolerant community, today announced the launch of a new certification program that will establish restaurants as safe for gluten-restricted diners. Celiebo is seeking to create greater understanding and cooperation between restaurants and gluten-free patrons by detailing what is involved in order to safely prepare and serve gluten-free offerings and create an environment free of cross-contamination.
In order to receive the Celiebo Gluten-Free Restaurant Certification™ brand, the Celiebo education team works with the restaurant staff to instruct them on how to safely serve a gluten-free patron in every phase of the dining process—from menu architecture to food preparation and service. They will facilitate the training necessary in a concise, three-day program that allows all staff, including owners, managers, chefs and wait staff to learn gluten-free compliance.
To coincide with the launch of the program, renowned New York City-based Mexican eatery, Rosa Mexicano, has agreed to serve as the organization’s flagship restaurant.
“We are thrilled to partner with Celiebo in this endeavor. Gluten-free diners are a growing segment of the population and I have already received requests for gluten-free alternatives to our signature dishes. We knew the time was right to become more gluten compliant and actively sought out the expertise and resources of Celiebo to move us forward in this transition,” said David Suarez, Culinary Director of Rosa Mexicano.
In the near future, Celiebo plans to implement the certification program in notable Manhattan restaurants such as Nizza, Bistango and Sambuca. Two percent of the population (three million Americans) has celiac disease and even more have some form of gluten intolerance. Since there is no cure for celiac disease and these individuals require a completely gluten-free diet every day of their lives, there is enormous potential for industry growth to meet their demands. Consumers spent over $1.7 billion on gluten-free foods in 2010, with a projection of upwards of $2 billion dollars in 2011.
The Celiebo certification includes training programs, presentations and educational materials to be posted in kitchens detailing the specifics of gluten-free food preparation and ingredients to avoid. Certified establishments will also receive a window decal that states they are a Celiebo Certified Gluten-Free Restaurant™.
The certification program creates increased covers in restaurants by servicing the most underserved community in restaurant dining, which in turn, creates a higher level of customer retention and loyalty. It will also challenge chefs to reinvent their signature dishes as gluten-free, while helping them learn the importance of a dedicated space for gluten-free food preparation, and to what extent gluten-free items need to remain separate from their gluten-full counterparts.
Celiebo is an advocacy group for the celiac and gluten-intolerant community, which has been certifying restaurants as compliant with regulations that make them safe establishments for gluten-restricted diners since 2010. The Celiebo education team works with the restaurant staff to instruct them on how to safely serve a gluten-free patron in every phase of the dining process—from menu architecture to food preparation and service. For more information about Celiebo, visit http://www.celiebo.com.
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