A favorite restaurant marketing tactic has been to focus on one person in a group with a special diet. Restaurants have new opportunities in the area of gluten free. The percentage of people who have an intolerance to gluten — about one in 20 — is not high. Even so, businesses should still go the extra mile in accommodating people who follow gluten-free diets.
Customers who follow gluten-free diets “tend to be a passionate group,” - says Cynthia Kupper who is the executive director of Gluten Intolerance Group of North America.
