Kindlers LLC opened its first fast-casual restaurant this month, at 14816 E. Sprague, bringing a certified gluten- and seed oil-free eatery to the city of Spokane Valley.

Construction of a 2,300-square-foot restaurant started in March, says Kindlers owner Conrad Manfred. The restaurant, which has the capacity to seat 40 people, also has a drive-thru and offers delivery through third-party services.

Manfred Construction LLC,  which does business as Kodiak General Contracting and is owned by Manfred, served as the general contractor of the project.

Up to 20 people will be hired to operate the business, which operates from 11 a.m. to 9 p.m., seven days a week, says Kindlers CEO Ken Batali. Looking ahead, the company plans to add breakfast and catering, which will require expanded hours from 7 a.m. to 9 p.m, he adds.

For Manfred, who has celiac disease, developing the concept was prompted by years of struggling to find restaurants where he could safely eat. 

“Having no place to eat wears on you,” Manfred says. “There’s a lot of other people with celiac or gluten sensitivities that are dealing with the same stuff.”

One of the company's largest challenges has been establishing a supply chain that meets the Kindlers’ certification requirements, Batali says. Kindlers must closely evaluate ingredients, manufacturers, distributors, and a list of potential replacement suppliers to maintain its gluten-free and seed oil-free standards.

Heather Nucifora, Kindlers' head chef and a registered dietitian nutritionist, developed the menu from scratch, including sauces and seasonings made in-house, Batali says.

“She didn’t start gluten-free and try to make it good,” Batali says. “She started with great and figured out how to make it gluten-free.”

Menu items include chicken adobo with homemade sesame chili crunch, slow-roasted Korean beef with vegetables, and teriyaki salmon, Batali says.

The Spokane Valley restaurant represents the first step in a larger expansion plan. Kindlers already has a second location under construction in the Millwood neighborhood and building permits are underway for a third location, Batali says.

“We’re hoping to have four locations open by the end of next year,” he says.