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The Bloody Big Drinks Summit
October 24, 2021, Online
The Bloody Big Drinks Summit
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How to Service the Gluten Free Community - Alcohol and Food
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About the talk

The latest statistic in Australia is that up to 25% over the population are avoiding gluten in their diets - that's 6 million potential customers for retailers and hospitality operators to focus on... and I'm one of them! Long gone are the days when gluten free' was a fad, or a diet, and now large food brands (eg Kellogg's, Smiths, Abbots, San Remo) are all
making products dedicated to the gluten free community.

Most hospitality venues around the country will have at least 30% of their menu dedicated to gluten free items, and many are going 100% gluten free. But what drinks do you provide for them,.and how do you let them know you have spent the time to curate a gluten free drinks list that matches the time .. you spend on your overall _drinks list - whether you're a restaurant, pub or bottle shop. Once gluten free customers know where they can get the products they want, and feel safe in choosing from the menu, then they are incredibly loyal (90+%· return rate) - and, very importantly, they heavily influence where to bring their friends for a night out. Richard will help you _think about how your business can target this large, and growing, market.

00:00 Intro

00:54 Introduction of speaker

02:06 A two Bays beer for every Customer

03:20 Potential of the gluten

03:34 Gluten-free market

06:10 Gluten-free consumer

09:45 Market opportunities

12:06 About prizes

13:45 Typical characteristics of the consumer

16:54 Hospitality Venus

24:14 Retailers – what can you do

29:12 Thanking

About speaker

Richard Jeffares
Founder and CEO at TWØBAYS Brewing Co

Richard is the owner of Two Bays Brewing Co, a dedicated gluten free brewery, and has Coeliac Disease - which means a lifetime avoiding gluten. As well as being passionate about having a beer to choose from for himself, Richard has a dream that every licensed venue and retailer in Australia offers a range of gluten free alcohol choices for this rapidly growing market, Prior to starting his brewery, Richard had an 'eclectic' career running many businesses, and this commercial experience means he is able-to look at the challenges for customers through a business lens - not just a product lens.

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