How should I use Nima at my restaurant?

It's up to you! You may want to keep Nima on hand for certain situations or implement an ongoing testing process to ensure your customers aren't getting any unwanted ingredients.

A few ideas are:

• Test raw ingredients for potential contamination
• Test special sauces or gluten-free fixings post preparation
• Test various steps in your preparation process where contamination can occur
  • Do this testing throughout the day to check for degredation throughout the full day
• Test finished dishes
  • You could offer this as a service to gluten-free patrons who express concern about an element of a dish
• Test everything on your gluten free menu
  • Continue to test new items as they are added