AIC Eating Out Program Its history

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1 AIC Eating Out Program Its history

2 Eating Out program created 15 years ago almost venues all over Italy aim: to create a network of receptive eating out venues informed about coeliac disease able to offer a safe meal for coeliacs

3

4 Our program consists of: Training (Guidelines) Consultancy Monitoring Communication

5 Our Program consist of Staff Training: We organize courses on coeliac disease and on gluten-free diet complete with didactic material for participants. 2 parts: a theoretical part, during which the medical aspects of coeliac disease are explained, and participants learn about gf diet and about ingredients and procedures for the preparation of a product suitable for coeliacs. a practical part which illustrates the technological characteristics of the basic gluten-free products, such as flours and pasta. The course is usually subdivided into 2 modules of 3-4 hours each. The theoretical part is held by nutritionists, dieticians, food technologists or doctors, while the practical side is done by an expert cook/pizza chef/ice-cream maker. 5

6 Guidelines: Our Program consist of we have developed, in collaboration with the Italian Ministry of Health and with local Food Safety Agencies, guidelines on: -which ingredients use/not use -where and how to storage -where and how to prepare safely gf meals -how to serve a gf meal in order to guarantee safety 6

7 To join the program The venue manager/ the owner signs a contract / agreement with the AIC in which he/she commits to fulfil specific technical requirements 7

8 Consultancy: Our Program consist of a member of our team holds a series of meetings at the venue, where he or she helps the restaurant manager to organize his gluten-free offerings: to define the menu, to define areas where to store and prepare gluten-free meals, to define procedures and practices for the preparation and serving 8

9 Our Program consist of Inspection AIC conducts periodic inspections (every 6 or 12 months, depending on the type of venue) with a specific check list. 9

10 Our Program consist of Communication: venues are published in a paper Guide on our website: in an APP for smartphone where it is updated in real time. Each venue joining the program is given a sticker which it has to place on the window of its premises 10

11 Marketing Caterers express increasing interest in joining the AIC Eating Out Program, both thanks to: - the increasing number of diagnosed coeliacs and of people who are gluten-intolerant who ask for glutenfree service, - and for the people who come with coeliac customers: it is not common for a person to go to a restaurant alone: they bring family, friends, colleagues, and a restaurant that is able to provide a good gluten-free service increases its clientele. 11

12 Marketing For these reasons the AIC now does not need to do much recruiting activity or marketing at eating out venues, as are the managers of venues that ask us if they can join our network. 12

13 HOW DID IT STARTED? When we started (in 2000) the situation for coeliacs was very different from now 13

14 HOW DID IT STARTED? No restaurant/hotel wanted to offer meals for coeliacs: 1. They didn t know coeliac disease 2. They were scared to be charged if someone got sick 3. They thought it was expensive and difficult 14

15 HOW DID IT STARTED? It was a long path. We started with very few venues. Slowly, caterers understood this is an important tool to be more competitive: better image more customers (friends, relatives not only coeliac people) 15

16 HOW DID IT STARTED? Slowly, restauraters understood this is an important tool to be more competitive: better image more customers (friends, relatives not only coeliac people) and they could see it was not so «dangerous» or difficult!! 16

17 HOW DID IT STARTED? We started with volunteers, so the project had very few costs. It was totally for free for restaurateurs. But now 17

18 Now situation is very different. Almost everyone knows about coeliac disease (or believes to know..) It s a real business New opportunities, new diffulties. Let s see them together! 18

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