If you live in the midwest, you may be familiar with Pizza Ranch. They have locations in nine states, but more importantly, they have gluten-free pizza. Culinary Research and Development Director Nancy Jordahl answered some questions about the two-and-a-half year process of developing the new, gluten-free crust.
You can read the full Q&A here, and I think it’s a good reminder of just how many factors a restaurant has to consider before co-opting a gluten-free menu.
Some of the questions PizzaMarketplace asked:
- Was there any reluctance because of cost or effort?
- Why did it take two years to pick the right crust?
- How did the restaurants’ operations change once you added this to your menu?
- Overall, why was this menu addition good for business?
I think the answer to that last one is especially sharable. Jordahl says:
You have to think about everything from a guest perspective. Once we started testing it and looking at a bigger picture, we realized this could generate enough sales to execute. And we aren’t talking just about celiacs or those with gluten-free diets, but also their families and friends who they dine with. At the end of the day, we’re here to please our guests – all of them.
Hop over to the Q&A to read more about the ways Pizza Ranch is trying to minimize cross-contamination, the ways the celiac community was involved in the menu changes, and more.
Have you had Pizza Ranch’s gluten-free crust? How was it? Do you feel safe eating there?