Verified gluten-free dining, dish by dish.
It means we phone-surveyed the restaurant and a member of its staff answered structured questions about gluten-free practices — dedicated fryer, separate prep, staff training, and which dishes the kitchen can make gluten-free. Every published answer shows the date of the call and the role of the person who answered (for example, kitchen manager vs. host).
It does not mean CrumbSafe inspected the kitchen or lab-tested any food. “Verified” always means restaurant-reported, on a recorded call, on a specific date.
Use it to find candidates and know which questions have already been answered — then confirm with your server when you order. Kitchens, menus, and staff change between our calls. CrumbSafe is not medical advice and never a guarantee that a dish is free of gluten.
By design. If the person we spoke to wasn't kitchen staff, or an answer was ambiguous on the call, we flag it rather than round it up to “safe.” A flagged answer is a prompt to ask the restaurant yourself, not a hidden guess.
We're launching first in Delray Beach and Boca Raton, Florida, and expanding from there. Join the waitlist on the home page to hear when we go live or reach your area.
One launch announcement email, plus your spot for early access. Reserving a founding-member rate costs nothing today and doesn't require a card — you decide at launch. You can unsubscribe or ask us to delete your email at any time.
We're testing a small set of founding rates before launch. Whatever rate you reserve is the rate you keep for your first year, and final public pricing will be announced at launch.
We re-survey restaurants in batches as we grow, and each answer always displays the date it was collected — so you can judge freshness yourself instead of trusting an undated claim. If an answer looks stale, treat it as a question to re-ask, not a fact.
That was CrumbSafe's survey assistant. It identifies itself at the start of the call, asks for consent, and asks a few minutes of questions about your gluten-free options and kitchen practices. We use the answers to send gluten-sensitive diners to restaurants that can serve them, and we're building direct order and reservation links so your listing can prove the traffic it brings you.
Nothing — a basic listing is free. We may offer optional paid placement and analytics later, but the verified listing itself stays free.
Email corey@slick-engineering.com from your business and tell us what to fix or that you'd like to be removed. We correct errors and honor removal requests promptly. If you'd rather not receive survey calls, say so and we won't call again.