philly baguette with cheese instead of just the philly baguette they do now,
So its a sandwich bar / fast-food outlet masquerading as a restaurant - is this why its in trouble, failing to meet expectations based on the description / title?Hi, I know someone who is in financial difficulties at present with their restaurant ... Vegetables, pasta, potatoes not an option, more fast food.
, just ideas on what you like yourself, you the customer, to eat at lunch.
If ONLY there were places that did gluten free sandwiches in the bigger areas like Dublin, Limerick, Cork- I think they'd be inundated. Probably wouldnt be enough demand in smaller towns. BUT they should make sure the bread is nice ( a lot of the ones you can buy to reheat are nasty) and target advertise.
Also you'd need to learn about the disease and make sure there was no cross contamination.
It would be great if they did, but I think the bread is the main problem for a coeliac sandwich. As you said a lot of these breads are nasty and have a very short useable date which might make them unprofitable for the vendor. The necessity to keep coeliac foodstuffs and all associated boards/utensils etc. well separated from the rest might also make for problems in this type of business unless serious staff training was given and the location permitted space to do this. The option of using domestic bread makers is there but I can't see too many going to that trouble for a limited market. My brother-in-law is both T1 diabetic and coeliac so imagine his restrctions on eating out. However there is one restaurant locally who have the menu properly annoted as to coeliac options and the owner/chef is very clued in to that and will vary items to ensure they suit the restricted diner. Definitely gets the business from the family at large as a result.
A friend of mine is similar to yout BIL, and somtimes whne we go out to eat it can be traumatic. One memorable time was asking a waiter if there was flour in the soup. The waiter answered "Yes I think so" and then my friend said, ok then I cant have it. And the waiter said, "Or maybe not, i dont think so actually"!! I mean surely waiters should be SOMEWHAT aware of the restrictions with flour and wheat!
That reaction was simply amazing. However it comes down to training, or lack thereof.
My brother-in-law is both T1 diabetic and coeliac so imagine his restrctions on eating out. .
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