My husband and I are interesting in opening up a 100% gluten free pizza/full service menu restaurant in Southeast Michigan. Target open date is approximately 1-2 years but we are gathering as much information as we possibly can about Celiac disease and the people it affects. My husband and I do not have Celiac, but a very close friend of mine has a son who was diagnosed and it gave us the idea to create a place where people with Celiac could come and eat and enjoy themselves and order ANYTHING they want off the menu without having to worry about cross contamination.
We are in the early planning stages, but wanted to find out what types of things you would like to see in the restaurant? What types of menu items? What would be a concern for you eating out?
Any information or suggestions you could provide to help us out would be appreciated. My husband has a degree in Culinary Arts and is a wonderful cook, so any book recomendations or anything would be great. Due to a life changing event that has occured we are able to open up a restaurant (my husbands life long dream) and are really excited about it but realize this type of restaurant will present challenges to us, as there is so much information and we want to be sure we do everything right and have a place that people will feel comfortable coming to.... We have many great ideas and with the help of my friend are heading in the right direction, but every bit of input will help us.
Thanks for taking the time to read and respond to this and helping to make our dream of owning a gluten free restaurant become a reality!