Author, speaker, chef and restaurateur Ryan Gromfin shares these 6 Restaurant Owner Mistakes are costing you the money, the freedom and the joy you deserve in your business and your life.

label-gluten-free 300So, is this whole Gluten-Free thing just a fad? Here is a link to a great article from the Washington Post, where they discuss how there is a growing number of people who have had it with Gluten-Free

The swelling ranks of Americans adopting gluten-free diets have given rise to another hot trend: people calling the whole thing a bunch of baloney. And then requesting that the baloney be sandwiched between two pieces of white bread. Served with a cookie for dessert.

Here is how one restrauteur draws a line in the sand..

Although many restaurants are catering to gluten-free diners, some are putting limits on how far they’ll go to accommodate them. Peter Pastan, owner of Etto, Obelisk and 2Amys, draws the line at gluten-free pizza. Not that people don’t ask for it. They do — almost nightly.

“It’s hard enough to make a good pizza,” Pastan says. So he has given his servers a standard response to the gluten-free inquiries: “They say: ‘You’re absolutely right. I totally understand what you’re saying, but my boss is crazy and there’s nothing I can do about it.’ ”

What about you? Are your patrons clamoring for Gluten-Free? We'd love to hear your 'Gluten' experiences!

In the meantime, check out this hilarious clip from ABC's Jimmy Kimmel Live, as he sent a camera crew out to a popular exercise spot in LA and asked people who are gluten-free a simple question: "What is gluten"