Network Sponsors

Network Sponsors are restaurants, and bakerys that cook gluten free, professional educators, ingredients suppliers, and natural food stores who help promote the GFCN.  Some restaurants also have vegan menus.  I am currently working with all these sponsors to create an internet show on gluten free cooking called, "Eating Out Gluten Free".  The first one is an interview with John and Lynda Rafferty of Raffertys Restaurant and Pub located in North Conway NH.  Shown at the top of this page.  If anyone else would like to get involved please just send an email.   This is a free service for GFCN sponsors.  Such videos can be linked directly to sponsors' websites and facebook pages as a powerful marketing tool.  These videos will also be interspersed with interviews of professionals to help educate us all about the full spectrum of gluten sensitivity, intollerance, and allergies.  We hope you find all videos highly educational and entertaining.  The GFCN has also produced a tutorial DVD on Cooking Gluten Free.  Which is being made available through the sponsors at a very reasonable price.  The first one is called, "Sherry Pork Medallions".  Some of the pictures from it are shown at the bottom of this blog.  It is about 22 minutes in length.

Sponsors have also agreed to help promote the GFCN News.  Which is an online newsletter designed with the general public in mind.  It is available free by email.  Restaurants, GF bakeries, health food/natural food stores, and ingredients suppliers which are members of the network will all have a full color copy of the GFCN News on display.  This is an 'insiders eletter' that is available by email only.  Please know that your email will never be given out or sold to anyone else.  Not even to our sponsors.

Henry Grover Jr.
The Gluten Free Cooking Network
glutenfreecookingnetwork@gmail.com

For a free pdf copy of the GFCN News just send a request to the above email address.

How Pizza Restaurants Offer GF Pizza

This is a red letter report. When I talk to restaurant owners about offering GF pizza they always tell me that its not profitable.  It doesn't work.  That is simply not the truth.  I can site one store that sells 25 GF pizzas a week.  And they could easily quadruple that figure if they marketed correctly. 


The secret lies in buying the crust prewrapped from a GF bakery.  Make sure the wrap is air tight.  One bakery I know double wraps their crust.  Buy it fresh and then freeze immediately.  It will last for a full month when frozen.  Wrapping also eliminates the problem of cross contamination. A plain crust makes it possible to offer many different GF pizza varieties. It is only necessary to make sure that the toppings, sauce, and cheese are all GF.  Also, the pizza should be cooked on its own dedicated metal plate.  Then delivered to the table on this same plate.


Next, the restaurant can order enough pizzas a week ahead.  Then freeze them for the next several days.  Start with only a few pies.  Then increase gradually as the demand increases.  Also rotate into the next week.


At first your growth will be slow.  But if you market correctly by collecting emails, using social networking, and advertising on your outside sign that people can see as they drive by;...I guarantee you will attract a special group.  Which will give you notoriety, and grow your biz.  Further, you could always become a sponsor of the GFCN and take advantage of the totally free benefits offered. 



Henry Grover Jr.
The Gluten Free Cooking Network
glutenfreecookingnetwork@gmail.com

For a free pdf copy of the GFCN News just send a request to the above email address.