Re: Doesn't everyone, deep inside, really want to.....

[Guest guest]

> Secondly, those of us interested in exploring the idea further

could meet at

> someone's house or a good coffeeshop or cafe and BRAINSTORM. We

could

> also sample some of those recipes. Count me in.

I like this idea too. Great journeys begin with one step forward.

I mentioned the restaurant idea mainly b/c I can provide the

professional expertise, indirectly that is. But since there's more

to it than that, is anyone knowledgeable in running a restaurant?

Anyone have connections? It'd be nice to know what's already in

place so the wheel is not re-invented.

~Joe

[Guest guest]

Hi all future food entrepreneurs!

I probably have more capital than knowledge about running a food business,

and that's not saying much! When I first got into Occupational Health, my boss

lived next door to a couple who owned a German restaurant. They both

worked 16 hours a day and their relationship ended in divorce. I haven't

forgotten that lesson! It is a tough business, just like parenthood or

housework-it takes all of your attention and never stays done!

I did also meet Francoul (sp?) and he invited me to come and hang

out and cook in his restaurant- 's in Mpls. I haven't taken him up on it

yet as I am always hanging out cooking in my own kitchen. Hence the need

for a healthy food restaurant...to free people up for other (or the same as it

may be) pursuits.

I have always envisioned " my " food business as being sortof a cross between

a soup kitchen like on Seinfeld and the malt shop where Arthur and his pals

hang out after school. Don't get the idea that I watch alot of TV, or model my

life after it-that just came out...

Actually, I have lots of ideas for niches that need to be filled with healthy

food-

carry-out for busy professionals/parents (nothing too revolutionary, but ) in

all

phases of preparation including stock for sipping or making soup or just ideas

on what to make, an after-school snack hang out for kids, catering to

businesses, churches, schools and other places where people gather to eat

but can't/don't want to cook, a stop for picnic or travel foods, healthy fast

food

with a drive-up (nice for people with small children), or just a place where you

can come and satisfy your cravings or particular health needs. Of course,

always the educational component-lectures, cooking classes etc.

I have often wished for a place that I could go when I am really hungry but I

don't know what I want. I want to be able to say that I am craving seafood or

coconut or am " low on green " as I call it and they could suggest something or

whip something up just for me. I don't necessarily want to pay for atmosphere,

but for quality food- to get what I want/need instead of just " filling the

hole " .

Servers as nutritional consultants-that's what I want!

Kathy

> > Secondly, those of us interested in exploring the idea further

> could meet at

> > someone's house or a good coffeeshop or cafe and BRAINSTORM. We

> could

> > also sample some of those recipes. Count me in.

>

>

> I like this idea too. Great journeys begin with one step forward.

>

> I mentioned the restaurant idea mainly b/c I can provide the

> professional expertise, indirectly that is. But since there's more

> to it than that, is anyone knowledgeable in running a restaurant?

> Anyone have connections? It'd be nice to know what's already in

> place so the wheel is not re-invented.

> ~Joe

[Guest guest]

I have always dreamed of this myself. Most anytime I eat anywhere I always

feel I could of made it better myself. I am just too spoiled with all the

fresh produce (in the summer), chicken that tastes like chicken, beef (not

totally grassfed but close) and my own dairy products from our goats. It

just seems people should be ready for some real food tastes out there.

Shari

Doesn't everyone, deep inside, really want to.....

> open their own restaurant? I mean, next to owning a resort Up North of

> course.

>

> I truly don't believe lack of funding has a thing to do with holding one

back

> though. Entrepreneurship just takes either nerves of steel, or reckless

> foolishness. The latter caused me to open my own business back in 1980 and

> I did it with less-than-zero money. I was already tapped out on credit

cards,

> no credit line, no rich relatives. It was pure chutzpa and luck plus I had

> nothing to lose. It was really humble and always stayed within my means,

> probably because of how I started it. I owned it for 20 years and sold it

as a

> complete up-and-running business.

>

> In the business books by guru Hawkins ( " Growing a Business " ) it is

said

> that the #1 cause of business failure is TOO MUCH CAPITAL. People going

> in with dough, almost always waste it, overbuild and fail to set up the

> groundwork and networking for sustained growth. He says think of how a

> plant grows and model after that. Seed>tiny sprout>spreading roots. etc.

Any

> plant that grows too fast without proper support falls over and dies.

>

> We have friends both in the food business as well as some who have

> previously been in the food business, but really no one who has done what

> we are talking about, a NICHE MARKET of wonderfully healthy AND delicious

> foods. One of the best references would be the FARMER'S DINER in

> Vermont. Did anyone else here see the article in the NYT Magazine section

> on this place? My original copy is gone and I am tracking down the

article but

> I highly recommend it as a STARTING PLACE to investigate this possibility.

> He outlines some of the many frustrating problems one can have with

> acquiring enough local food to be viable.

>

> Secondly, those of us interested in exploring the idea further could meet

at

> someone's house or a good coffeeshop or cafe and BRAINSTORM. We could

> also sample some of those recipes. Count me in.

>

> Will

>

>

>

>

>

>

[Guest guest]

I have to run so I won't be able to read everyones ideas until later today

but just wanted to make a comment on the idea of a restaurant. I know

people who have been in this business and it is very life consuming and a

tough business. How about just a small store with a little deli. Carry

high enzyme foods like Kombucha and rootbeer(if any of us ever find a good

recipe), cultured veg., and any specialty items that any of us come with

along with a little eating area with foods such as soups, salads, smoothies,

or anything else we come up with to feed people on the go. I have been

towing with the idea of starting something like this for a long time and

especially since I have been laid off work. Have to go.

Re: Doesn't everyone, deep inside, really want to.....

> Hi all future food entrepreneurs!

>

> I probably have more capital than knowledge about running a food business,

> and that's not saying much! When I first got into Occupational Health, my

boss

> lived next door to a couple who owned a German restaurant. They both

> worked 16 hours a day and their relationship ended in divorce. I haven't

> forgotten that lesson! It is a tough business, just like parenthood or

> housework-it takes all of your attention and never stays done!

>

> I did also meet Francoul (sp?) and he invited me to come and hang

> out and cook in his restaurant- 's in Mpls. I haven't taken him up

on it

> yet as I am always hanging out cooking in my own kitchen. Hence the need

> for a healthy food restaurant...to free people up for other (or the same

as it

> may be) pursuits.

>

> I have always envisioned " my " food business as being sortof a cross

between

> a soup kitchen like on Seinfeld and the malt shop where Arthur and his

pals

> hang out after school. Don't get the idea that I watch alot of TV, or

model my

> life after it-that just came out...

>

> Actually, I have lots of ideas for niches that need to be filled with

healthy food-

> carry-out for busy professionals/parents (nothing too revolutionary, but )

in all

> phases of preparation including stock for sipping or making soup or just

ideas

> on what to make, an after-school snack hang out for kids, catering to

> businesses, churches, schools and other places where people gather to eat

> but can't/don't want to cook, a stop for picnic or travel foods, healthy

fast food

> with a drive-up (nice for people with small children), or just a place

where you

> can come and satisfy your cravings or particular health needs. Of course,

> always the educational component-lectures, cooking classes etc.

>

> I have often wished for a place that I could go when I am really hungry

but I

> don't know what I want. I want to be able to say that I am craving seafood

or

> coconut or am " low on green " as I call it and they could suggest something

or

> whip something up just for me. I don't necessarily want to pay for

atmosphere,

> but for quality food- to get what I want/need instead of just " filling the

hole " .

> Servers as nutritional consultants-that's what I want!

>

> Kathy

>

>

> > > Secondly, those of us interested in exploring the idea further

> > could meet at

> > > someone's house or a good coffeeshop or cafe and BRAINSTORM. We

> > could

> > > also sample some of those recipes. Count me in.

> >

> >

> > I like this idea too. Great journeys begin with one step forward.

> >

> > I mentioned the restaurant idea mainly b/c I can provide the

> > professional expertise, indirectly that is. But since there's more

> > to it than that, is anyone knowledgeable in running a restaurant?

> > Anyone have connections? It'd be nice to know what's already in

> > place so the wheel is not re-invented.

> > ~Joe

>

>

>

>

>