The words “vegan,” “plant based” and “dairy free” have become buzz words in the food industry, but they often come with misconceptions about what they are and are not. And furthermore, while many of you have become cognizant of serving your vegan customers, you may be leaving out some great customers- those who are gluten-free. Lucky for you, there’s a doctor in the house that knows all about it and is here to explain it all to you.

For Dr. Devin Miles, encouraging food trucks to be mindful of the ingredients in their meals they prepare for customers is not just professional but personal. As a person who has been gluten-free for 14 years, she shares the health and liability risks food trucks might pose if they do not understand how to care for gluten free customers as well as some great ideas for those looking to cater to the strong demand in the market

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Over the past 5 years, I’ve  learned a lot about what makes a good food truck stand out among the rest. I took 8 of those key concepts and created a book where I could have curbside conversations with each of you about them. This book  is not only digestible and not designed to overwhelm you, but also propels you into action. You can purchase Before You Launch A Food Truck TODAY at TheFoodTruckScholar.com/shop in paperback and ebook format as well as on Amazon.