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    SUCCESS IN HEALTHY EATERIES: Guide to Starting a Health Food Business
    SUCCESS IN HEALTHY EATERIES: Guide to Starting a Health Food Business
    SUCCESS IN HEALTHY EATERIES: Guide to Starting a Health Food Business
    Ebook112 pages1 hour

    SUCCESS IN HEALTHY EATERIES: Guide to Starting a Health Food Business

    By Vincent Gabriel

    ()

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    About this ebook

    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.

    LanguageEnglish
    PublishereBookIt.com
    Release dateApr 26, 2016
    ISBN9781456626563
    SUCCESS IN HEALTHY EATERIES: Guide to Starting a Health Food Business

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      Book preview

      SUCCESS IN HEALTHY EATERIES - Vincent Gabriel

      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.

      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

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