-Salvador Dali

The Power of Accommodating Diners with Dietary Restrictions. Keep Your Online Reviews Positive!

The Power of Accommodating Diners with Dietary Restrictions. Keep Your Online Reviews Positive!


Amy was a speaker last month at the Western Food Show in Downtown Los Angeles. She presented on two topics:

The Power of Accommodating Diners with Dietary Restrictions and “Launching Your New #Gluten-Free Product.”

Amy is one of the leading public relations professionals in the marketing industry, boasting an unsurpassed track record of delivering strategic, results-oriented campaigns for her clients.

Since 2002, Amy Levy Public Relations, Inc. has worked with clients ranging from leading restaurants and specialty food companies to gluten-free products and private-label manufacturers. Amy Levy PRhas built nationwide connections bringing creative ideas to life for a variety of companies seeking growth and expansion opportunities.

As you may know, most people can tolerate eating gluten. However, those with celiac disease or non-celiac gluten sensitivity (sometimes referred to as “gluten sensitivity” or “gluten intolerance”) suffer a variety of symptoms after consuming gluten.

Celiac disease (also referred to as celiac sprue, non-tropical sprue, and gluten-sensitive enteropathy) is a serious, genetic autoimmune disorder triggered by consuming gluten.

When a person with celiac disease eats gluten, the protein interferes with the absorption of nutrients from food by damaging a part of the small intestine called villi. Damaged villi make it nearly impossible for the body to absorb nutrients into the bloodstream, leading to malnourishment and a host of other problems including some cancers, thyroid disease, osteoporosis, infertility and the onset of other autoimmune diseases.

Non-Celiac gluten sensitivity has been coined to describe those individuals who cannot tolerate gluten and experience symptoms similar to those with #celiac disease yet lack the same antibodies and intestinal damage as seen in celiac disease.

What Restaurants Need to Know When Creating a Gluten-Free Menu

  • Review your menu.
  • Don’t be afraid to start small.
  • Review your ingredients
  • Dedicate kitchen space. Avoid cross contact at all costs.
  • Spread the word!

Marketing Strategies for the Gluten-Free Sector

  • Tools to Promote Gluten-Free Products
  • Reach out to several demographic groups and highlight your product’s ingredients.
  • Outreach to both consumers and the trade
  • Build your online presence
  • Reach out to influential natural food bloggers nationally.
  • Create a social media campaign to engage followers.
  • Advertise in gluten-free magazines
  • Exhibit at Trade Shows
  • Develop Relationships with New Stores