I don’t regularly read PizzaMarketplace.com, but this Q&A caught my eye and I thought it was worth sharing.

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?