Once you have a clear idea of what your customers want and need, you can design your menu accordingly. You can either create a separate gluten-free menu or clearly label the gluten-free items on your main menu. You can also use visual cues, such as icons, colors, or fonts, to highlight them and attract attention. You should also consider the placement, description, and pricing of your gluten-free items to optimize their appeal and profitability. For example, you can use descriptive words, such as fresh, homemade, or organic, to emphasize their quality and value. You can also use price anchoring, which is the technique of placing a higher-priced item next to a lower-priced one, to make the latter seem more affordable and desirable.