Should Cafes and Restaurants Charge More For Gluten Free Meals?

A California woman is suing an Arizona-based restaurant chain, P.F. Chang, over the extra charges it levies on gluten free meals. The suit against them contends that the extra $1 charged by P.F. Chang’s China Bistro Inc. for gluten free menu items infringes the Americans with Disabilities Act because most people who order a gluten free meal have a medical need to eat gluten free food due to celiac disease or gluten intolerance. The suit also says the additional charges are implemented even when the gluten free meal is by nature gluten-free ( e.g. meat and vegetables) and therefore incurs no cost.

The suit was initially filed in December 2014 in Santa Clara County Superior Court by Anna Marie Phillips. The suit has since been moved by the restaurant to the federal court in San Jose. As well as compensatory damages, the plaintiff is seeking class-action status, injunctive relief, restitution, civil penalties and punitive damages.

So the question "should cafes and restaurants charge more for gluten free meals" is open to debate and the decision made by the court could have far reaching ramifications.

My personal opinion coming from the point of view of a café owner who provided a gluten free menu, and as a mother of celiac daughter and now as a coach and mentor on the subject is yes they are fully within their right to do so because it certainly costs more to provide gluten free food, even if it is made from ingredients that are naturally gluten free.

For one thing, gluten free substitutes such as gluten free bread, gluten free cereals gluten free flours unquestionably cost more in the supermarkets. If this case succeeds, will these gluten free products also become subject to a class-action by celiac sufferers? Or are most celiac sufferers willing to pay that little bit more to get the range of products now available on the supermarket shelves which they know are safe to eat. Remember that most countries have laws regarding gluten free labeling which is an additional cost to production.

The other fact to take into consideration when a café or restaurant offers a gluten free menu is  that it is not just about serving food made from gluten free ingredients (including naturally gluten free products), It is more about the principals behind serving 100% gluten free food.

When preparing gluten free food it is imperative to prevent cross contamination and this is where the extra costs in production arises. Hospitality staff need to be taught how to prepare and serve the food so it remains 100% gluten free food. I think paying a little extra when you need 100% gluten free food is well worth it for the peace of mind it brings.  

The FDA's gluten-free rule also applies to pre-packaged foods sold in some retail and take away food service outlets The FDA also says that given the public health significance of gluten free label

ling, restaurants making a gluten free claim on their menus should be consistent with FDA's definition. Responsible cafes and restaurants take this legal obligation very seriously and this quality requirement costs to implement.

For more information on the how of 100% gluten free cooking contact me on coaching.glutenfreecooking@gmail.com or read my book aimed and cafes and restaurants : 

Gluten Free Guide for Cafés and Restaurants,  Safe Preparation and Serving of Gluten Free Foods

I would be interested also on hearing your views on the topic: Should Cafes and Restaurants Charge More For Gluten Free Meals?

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