Learn how to safely serve gluten and wheat free customers with confidence and ease. You will understand preparation considerations such as hidden ingredients, food preparation techniques, & cross contamination as well as recent market research trends. Details about gluten and wheat free grains are also presented. Learn about the collaborative process between guests and restaurants. Become empowered to serve gluten and wheat free customers in your restaurant and food service establishment. As President and CEO of GlutenFree Passport®, Kim Koeller is an internationally recognized speaker, consultant and author of the 9-time award winning book and ebooks series Let’s Eat Out with Celiac / Coeliac and Food Allergies! GlutenFree Passport is also the creator of innovative iPhone, iPod touch and iPad applications – iEatOut Gluten & Allergen Free and iCanEat OnTheGo Gluten & Allergen Free purchased in over 60 countries worldwide. Kim and her team consult with businesses around the world to deliver innovative and safe gluten free solutions.

1. What Restaurants Need to KnowWhat Restaurants Need to Know
About Gluten Free CustomersAbout Gluten Free Customers
Kim Koeller
Creator of Let’s Eat Out Series of
Award-Winning Books, eBooks & Applications

2. Copyright 2011 GlutenFree Passport®
All Rights Reserved
2
Agenda
• Worldwide Market Drivers for Special Diets
• Celiac / Coeliac Prevalence in Western World
• Global Eating Out Trends
• Ingredient and Food Preparation Considerations

3. Copyright 2011 GlutenFree Passport®
All Rights Reserved
Lack of
Awareness
Lack of
Awareness
• Increased Research
• Expanded Testing
• Healthcare Education
• Food Labeling
• School Regulations
• Healthier Alternatives
• Restaurant Considerations
• Special Diets Legislature
BusinessBusiness
DriversDrivers
• Restaurant Offerings
• Media Coverage
• Market Opportunities
• Increased Products
• Social Responsibility
• Increased Revenues
• Rising Prevalence
• Enhanced Resources
• Increased Expectations
• Under-Served Segment
• Quality of Life Impact
GovernmentGovernment
DriversDrivers
ConsumerConsumer
DriversDrivers
HealthHealth
DriversDrivers
Worldwide Market Drivers for Special Diets
Exploding International Market Demand
Support of
Special Diets
Globally
Source: Mintel 2006 and Packaged Facts 2006
Example of Demand:
Double digit annual growth rate of
gluten & allergen-free food products globally

4. Copyright 2011 GlutenFree Passport®
All Rights Reserved
Estimated Worldwide Individuals Managing Special Diets (In Millions)
1. Food Allergies 14 (1&2) 15 (3,4,5,6)
2. Food Intolerances 30 (7) 100 (8)
North America Asia/Europe
Total Potential 117 Million 196 Million
3. Celiac/Coeliac Disease 4 (9&10) 6 (11&12)
5. Autoimmune & Diabetes 47 (17) 45 (18)
4. Autism & Asthma 22 (13&14) 30 (15&16)
Growing Global Epidemic of Special Dietary Needs
 1% of Global Population with
Anaphylaxis (1,2,3,4,5,6)
 15 – 25% with Intolerances in
Europe, North America &
Australia (7&8)
Allergy Prevalence
 1% of Global Population with
Celiac/Coeliac Disease (9,10,11,12)
 1 in 133 of Celiacs in US (11)
Celiac Prevalence
Sources:
1. The Food Allergy & Anaphylaxis Network 2007
2. Canadian Allergy, Asthma and Immunology Foundation 2006
3. The Anaphylaxis Campaign UK 2007
4. Food Allergy Italia 2005
5. Anaphylaxis Australia 2007
6. Allergy New Zealand 2007
7. The Food Allergy & Anaphylaxis Network 2006
8. Allergy Foundation UK 2007
9. National Institutes of Health 2007
10. University of Maryland; Archives of Internal Medicine 2003
11. Coeliac UK 2007
12. Coeliac Society of Australia 2007
Sources:
13. Centers for Disease Control 2007
14. National Asthma Council 2006
15. Global Allergy & Asthma European Network (GALEN) 2006
16. Asthma Insight & Reality in Europe 2005
17. American Autoimmune Related Disease Association 2007
18. The Lancet 2004
19. Vegetarian Research Group 2007
Ever-Rising
Global Population
Managing Special
Diets =
300+ Million

5. Copyright 2011 GlutenFree Passport®
All Rights Reserved
5
Celiac/Coeliac Prevalence in the Western World
USA
1 in 133
Denmark
1 in 130Canada
1 in 133
Brazil
1 in 273
Sweden
1 in 100
Ireland
1 in 120
Finland
1 in 60
Netherlands
1 in 184
Germany
1 in 500
Sources:
1. Canadian Celiac Association 2007
2. University of Maryland Multi- Study 2003
3. School Nurse News 2003
4. Coeliac UK 2007
5. AOECS 2006
6. World Health Organization 2001
7. Swiss Medical Weekly 2002
8. Federacion de Asociaciones de Celiacos de Espana 2004
9. National Institutes of Health 2004
10. Coeliac Society of Australia 2006
Australia
1 in 100
UK
1 in 100
France
1 in 300
• Most Misdiagnosed Disorder in Europe & US (11)
• Most Common Genetic Auto-Immune Condition
Algeria
1 in 70
Spain
1 in 200 Turkey
1 in 77
Israel
1 in 157
Saudi
Arabia
1 in 157Argentina
1 in 167
India
1 in 310
Iran
1 in 104
Italy
1 in 184
Switzerland
1 in 132

6. Copyright 2011 GlutenFree Passport®
All Rights Reserved
Positive Changing Landscape
Positive Changes for Gluten &
Allergen-Free Quality of Life
• Gluten & Allergen-Free Menus
• Quality of Allergen-Free Products
• Culinary School Allergy Classes
• Allergen-Free Restaurant Initiatives
• Allergen-Free School Programs
• Allergy Friendly Restaurants
• New Eating & Travel Resources:
– Books & Pocket Guides
– Dining and Travel Clubs
– Allergen Free Chef Cards
• Increased Focus on Quality of Life
Impacts to Everyday Gluten & Allergen-Free Living
Source:
(1) Understanding Gluten and Allergen-Free Experiences of Guests & Hospitality
Worldwide Study - 2008 research with over 2500 consumer survey respondents from
35 countries sponsored by AllergyFree Passport®
and GlutenFree Passport®
62% of Hospitality View Gluten and Allergen-Free Guests
as Profitable Customers (1)

7. Copyright 2011 GlutenFree Passport®
All Rights Reserved
7
Global Eating Out Trends of Special Diet Guests
Significant
Opportunity
for Guests &
Business
Guests
Dining Out
Same/More
Guests
Dining Out Less
Gluten & Allergen-Free Guests
(N=2,536 )
• 52% of Hospitality Experiencing Rising Demand for Special Diets
• Gluten & allergen-free guests indicate they eat out less due to:
• Lack of knowledgeable personnel
• Safety of meals
• Fear of gluten / allergic reaction
Dining Out Behaviors
Source:
(1) Understanding Gluten and
Allergen-Free Experiences of
Guests & Hospitality Worldwide
Study - 2008 research with over
2500 consumer survey
respondents from 35 countries
sponsored by AllergyFree
Passport and GlutenFree
Passport®

8. Copyright 2011 GlutenFree Passport®
All Rights Reserved
8
Impact of Guest Experiences & Reactions
Positive
Experiences
Repeat Guests Due to Experiences
Source:
(1) Understanding Gluten and Allergen-Free Experiences of Guests &
Hospitality Worldwide Study - 2008 research with over 2500 consumer
survey respondents from 35 countries sponsored by AllergyFree
Passport and GlutenFree Passport®
Negative
Experiences
Over 70% of guests have had
food reactions during the past
year while eating out due to:
• Allergen included as ingredient
or part of food preparation
• Lack of knowledgeable
personnel
• Cross-contamination

9. Copyright 2011 GlutenFree Passport®
All Rights Reserved
9
Collaborative Process between Guests & Restaurants
Communicate
Needs
Understand Guest
Needs & Discuss
Menu
Order
Meal
Facilitate
Understand-
ing of Order
Ensure
Order
Fulfillment
Receive
Order
Deliver
Meal
Provide
Feedback
Follow-up
About
Service
Educate
Self
Access
Comfort
Level
Identify
Eating
Options
Conduct
Pre-
Planning
Guest
Perspective
Educate
Restaurant
Professionals
Identify Ingredients & Food
Preparation to be Modified
for Special Diets
Restaurant
Perspective
Planning Effort Interaction and Collaboration

10. Copyright 2011 GlutenFree Passport®
All Rights Reserved
Grains, Flours & Ingredients Containing Gluten
Grains & Flours Containing Gluten include:
• Kamut, Spelt & Triticale – Wheat-Free NOT Gluten-Free
• Barley, Bulgur, Couscous, Durum & Einkorn
• Emmer, Farinba, Farro, Graham & Matzoh Meal
• Rye, Semolina, Wheat Germ & Wheat Starch
Ingredients Containing Gluten include:
• Malt, Malt Vinegar & Malt Syrup
• Soy Sauce, Packaged Bouillon & Artificial Mixes
• Breads, Pastas, Cereals, Cakes & Cookies
• Contaminated Oats and Oat Products
10

11. Copyright 2011 GlutenFree Passport®
All Rights Reserved
Gluten-Free Foods & Grains
Naturally Gluten-Free Foods include:
• Red Meat, Turkey, Chicken, Fish & Shellfish
• Unprocessed Dairy Products
• Fruits & Vegetables
• Unprocessed Potatoes & Potato Products
Gluten-Free Grains & Flours include:
• Amaranth, Arrowroot, Beans, Black Gram & Buckwheat
• Chickpea, Corn, Garbanzo, Garfava, Lentil & Millet
• Nut Flours, Pea, Pinto, Potato, Quinoa & Rice
• Sorghum, Soy, Sweet Potato, Tapioca (Manioc) & Teff
11

12. Copyright 2011 GlutenFree Passport®
All Rights Reserved
12
Ingredient & Food Preparation Considerations
Ensure No Gluten & Allergens in:
• Sauces – as ingredient or thickener
• Flour Dusting – for texture
• Stocks and Broths – without packaged
bouillon
• Marinades – as ingredient
• Garnishes & Side Dishes – as presentation
• Battering, Breads, Croutons, Pasta &
Dumplings – as ingredients

13. Copyright 2011 GlutenFree Passport®
All Rights Reserved
13
Source:
(1) Understanding Gluten and Allergen-Free Experiences Worldwide Study - 2008 research with over 2,700 survey
respondents from 35 countries sponsored by AllergyFree Passport ® and GlutenFree Passport®
Cross-Contamination Considerations
Removing an allergen from the plate does not
correct the meal
A small amount of allergen
is not acceptable
Fryer heat does not destroy allergens
Separate cooking utensils, surfaces,
toasters & ovens are necessary
Boiled water used in food preparation can retain
allergens
Hospitality Understanding of Cross-Contamination (1)
Hospitality & Food Service (N=176)
GOAL=100%
Necessary Areas for Improvement
6%
10%
16%
37%
64%
Agrees with Concern

14. Copyright 2011 GlutenFree Passport®
All Rights Reserved
14
Serving Even More Gluten-Free Guests
Fine & Casual Dining
Restaurants, Fast
Food & Caterers
Cafeterias,
Hospitals,
and
Healthcare
Travel
Providers &
Specialists (1)
Significant Gap
Between
Consumers &
Business
Key reflecting ‘very good’ or
‘good‘ understanding of diet:
(1) Reflects Airline Food
Providers, Airports, Cruise
Ships, Resorts, Spas & Travel
Agents
Hospitality Industry’s Understanding of Special Diets
Gluten & Allergen-Free
Guests (N=2,536 )
Hospitality & Food Service
(N=176)
Over 70% of hospitality, food service and special diet guests identified
expanded training for food service providers as the #1 priority for the
next 1 – 2 years!
Source:
(1) Understanding Gluten and Allergen-Free Experiences Worldwide Study - 2008 research with over 2,700 survey
respondents from 35 countries sponsored by AllergyFree Passport ® and GlutenFree Passport®

15. Copyright 2011 GlutenFree Passport®
All Rights Reserved
• Global health consulting firm delivering innovative solutions to
gluten and allergen-free individuals & businesses since 2005
• Educating businesses and empowering consumers worldwide:
 Authoritative speakers at hundreds of celiac, allergy & industry conferences
 Internationally acclaimed experts recognized by 250-plus organizations & media outlets
 Board Member of University of Chicago Celiac Disease Center
• Enriching Gluten & Allergen-Free Lifestyles
 Thought leaders driving ground breaking market research
 Authors of the 9 time award-winning book series
 Developers of innovative iPhone / iPod touch / iPad apps
 Creators of over 20 eBooks on Safe Eating and Travel
Driving Change Around the World

16. Copyright 2011 GlutenFree Passport®
All Rights Reserved
Learn about Let’s Eat Out! Series
&
iPhone / iPod Touch / iPad Apps
Visit us on the Apple Apps Store &
www.GlutenFreePassport.com
iEatOut Gluten & Allergen Free™ and
iCanEat OnTheGo Gluten & Allergen Free™