SUCCESS IN HEALTHY EATERIES

Vincent Gabriel

Description

Do you have a passion to eat and live healthy?

Are you a good manager of people? This business will likely require you to coordinate several helpers during busy periods.

Are you well-organized enough to prepare an array of foods and keep them ready for a client rush (i.e., lunch hour)?

If you do, health food eateries may be for you. The trend to eat healthy is strong and many are looking for fast and healthy food instead of unhealthy traditional fast food like burgers and pizzas.

Sujets

• Entrepreneuriat
• Business
• Economics
• Entrepreneurship
• Employabilité, métiers et formations

Informations

• Publié par: eBookIt.com
• Date de parution: 12 avril 2016
• Nombre de lectures: 0
• EAN13: 9781456626563
• Langue: English
• Poids de l'ouvrage: 2 Mo

Extrait

Success In Healthy Eateries
 
Vincent A. Gabriel
EBOOK EDITION
PUBLISHED BY VINCENT GABRIEL
COPYRIGHT VINCENT GABRIEL
Preface and Approach
This book was originally entitled Fruit and Vegetable Eateries (FVE) but on feedback it took the larger picture of Healthy Eateries.
Customers are more discerning. If they believe in vegetables and fruits as being the straight and narrow to disease-free health then they become vegetarians.
Customers who believe that seafood gives them the protein without the fat eat only seafood.
Customers who want spicy and healthy food eat Indian.
Customers who believe that roasting and grilling removes the oil and the grease go for the barbecue.
The Healthy Eateries are for the ‘moderate’ customer who avoids extremes.
I wish you well in your contribution for the best avenue to the healthy lifestyle.
It is my pleasure to be able to use my experience to serve you.
I wish you every success in your ambition to feed your community.
About the Author
Vincent A. Gabriel uses his books on the food business to spread a number of messages simply because the people in the food industry are the BEST people to implement the messages.
The most important message is to cook and prepare and sell healthy food that is defined as being:

less oily
less salty
less sweet
with no MSG

no gluten
no transfats
Food’s object is HEALTH.
Equally important is for food to be affordable. Everyone living in this planet has the right to have one proper meal every day of their lives.
Food is culture. Food is heritage. Food is history. Every community must do something to keep the food rituals. It may be a simple act of eating a traditional food but done it reminds all especially the young of who they are.
We must use Food to create Peace. This process starts with respect. We must respect the geographical origin of names of food that was so carefully cultivated by years, even decades, of effort.
We must respect other people’s intellectual property and the use of that asset.
Since food production is so POWERFUL we must use food to help the less fortunate. Teaching them how to produce and sell food is a basic way of achieving this purpose. I am happy that I have been able to use my books and my experience in serving you.
Table of Content
Healthy Eateries: Success!

1
Healthy Living on a Plate
2
Planning to Start
3
Formalities of Starting
4
Purchasing for the Healthy Eatery
5
Storage of Fruits and Consumables
6
Marketing the Healthy Eatery
7
E-promotion of the Healthy Eatery
UNIT 1
Healthy Living on a Plate
Synopsis
At the end of this unit you will know the trends that guide your customers in their food choices and how you can best supply their needs.
Introduction
Many people have reached the stage when they want to move beyond:

Less salt
Less oil
Less sugar
No transfats
No MSG
No gluten
and be able to put healthy living on a plate .
Beyond Vegetarian
Look at Table 1.1 which tries to explain what options are available for vegetarians and the Fruit Vegetable Eatery (FVE) takes off at the part of the table where people see fruits and raw vegetables as being part of healthy living.
The benefits are obvious only what is needed is for more eateries to offer them the choices that they want.
Introduction
In this unit we shall focus on:
•      Eat Locally
•      Eat Fresh
•      Eat to Detox
•      Eat Healthily
•      Curative effects of food
•      Accept that we must know what happens as food travels from the FARM to the TABLE
•      Make every food item from scratch
•      Eat only raw food
TABLE 1.1 summarises the customer expectations.

Focus
Customer Expectation
Eat Locally
Know the production facilities, its strengths and weakness. Aware of any untoward developments
Eat Fresh
Eat produce e.g. fruits and vegetables between three to five days of cutting and meat on the day of slaughter
Eat to Detox
Use food e.g. vegetables to remove the harmful chemicals used in food processing or in production or in environment
To Eat Healthily
Eat in moderation including the use of alcohol and rich food and at the same time keep away from excess e.g. salt, sugar, oil, transfats, gluten and MSG
Curative Effects of Food
Eat only what can be helpful to the body
FARM to TABLE
No factory processing of food. No added sugar, salt, oil, chemical, preservative or colouring or stabilizer
Make Everything from Scratch
Buy from reliable sources and then to clean, cook food in best way for consumption
Raw Food
Not cooked food as high heat destroys the health elements of the food
Eating vegetables by four different categories conveniently called The White The Green The Yellow/Orange The Red
White includes: Cabbage, cauliflower, Brussels sprouts, potato, radish, bean sprouts Green includes: Spinach, chye sim, kai lan, kiwi fruit, lettuce, pak choy, pear Yellow/Orange includes: Papaya, orange, rock melon, mango, pineapple, carrot, pumpkin, corn, banana Red includes: Tomato, strawberry, red pepper, red chillies, red apples, watermelon, beet root
Eat Locally
By being able to source for food locally the customer knows all about the farm and whether they use harmful chemicals to help the vegetables and fruits grow faster.
They also know if any accident or lapses in the food preparation process has occurred.
Example:
A dairy suffered a lapse in food safety when a safety value in a boiler broke and a leakage was discovered. Customers were alert. The food safety officials were alert and the dairy stopped work to repair the valve and clean the boilers.This closeness gives assurance to the consumer.
Example:
In the case of the Japanese nuclear disaster, many customers became alarmed, and rumours of unhealthy or unsafe food began to circulate. The Japanese, on the other hand, knew what the direct effects were as the problems were in their own backyard and they had the confidence to select what food and from which areas to buy their food.
Distance creates a food safety barrier and when there is a gap in communications, the gap is filled with rumours.
Customers eat locally to have the confidence of their own food source supply. They are aware of any unusual events that may affect the safety of the food they consume. They are aware from renowned experts that even as the production is regarded as ORGANIC, farmers in such practice do use some type of insecticides and some type of fungicides.
In fact more than twenty chemicals are approved and frequently used in the growing and processing of organic crops. These chemicals are acceptable under US and EEC rules for certifying such crops.
Eat Fresh
Another approach is to urge people to eat FRESH. This means:
•      Fresh vegetables
•      Fresh fruits
•      Freshly baked bread
•      Cook grains, like rice only minutes before consuming the hot steamy rice, rather than allowing the rice to sit cold
•      Cook food only minutes before eating
•      Avoid food that is frozen, pickles and preserves because salt and other preservatives are used
•      Make your own dressing for salads rather than commercially prepared items
•      Avoid dry, salted fish, squid, prawns, vegetables, dried fruits and nuts and ham, which is normally preserved in brine

Case Study 1.1
EAT FRESH
Customers are demanding that the food they consume is really fresh. Singapore is a good example of one country where all food is imported because the 620 sq.km of land cannot support an extensive farming hinterland.
However customers want fresh food so
•      A floating fish farm supplies some seafood
•      Individual eateries have restaurant gardens to grow chillies, lemongrass, ginger, rosemary, lime, mint, basil and dill
“Today much of our food is mass produced – beautiful to look at but pumped with nasty chemicals, colourings, flavourings and food substitutes on the inside.”

Copyright belongs to owners Copyright acknowledged Used for education only
Eat to Detox
Already the body is subject to much pollution and many harmful chemicals from the air, the fumes of motor vehicles on the road, the clean water we drink, which has added chlorine, the chemicals and metals we touch in our computers, our phones and everything else.
Hence there is a group that suggest that we ought to eat food that helps us to detox our bodies.
Detox is one way to help the body with the process of removing the harmful items that are slowly poisoning us.
The Chinese civilisation has looked on food as a form of cleansing. It holds that food not only helps growth but food actually detoxes the body.
People combine certain foods to achieve this result. A simple example is the soup made of the “old cucumber” with pieces of chicken (skin removed) or pork (fat removed).
Eat Healthily
To eat healthily means to achieve a balance between healthy inputs and the avoidance of dangerous foods.
The advocates of the “eat healthy” approach want to achieve a balance: Hence the food pyramid Case Study 1.1.
Beyond Potatoes, Wraps and Tacos
Many people enjoy a light healthy diet – one that features:
•      A balance of carbs, proteins, vitamins or in simple language a carbs (wrap, or a potato) chicken or fish and lots of fresh vegetables
•      Sometimes cheese is the protein of choice
The FVG menu includes these but goes beyond.

Fig 1.2 Plant-Based Food Guide Pyramid

Copyright of owners is acknowledged Used for education only
Dr Hever believes that fruits and vegetables should form the base of the pyramid (just above daily exercise and the drinking of water.)
The vegetable category provides fibre and antioxidants, and they are essential.
Fruits contribute vitamins.
The next category is the leafy vegetables, such as spinach, lettuce and cabbage which provide vitamins and minerals.
The whole grains are considered the mainstay of the plant-based diet. Brown rice, corn, millet and whole-grain pasta are in this category.
Legumes play