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Weight Loss Forum / Low Carb / March 2004low-carb restaurant
What do you all think about a low-carb restaurant, opened by people (investors) like you and I? The menus have all the nutritional information on them. The menus include a vast array of meats, cheeses, creams, etc. No bread and no sugar can be found anywhere in the restaurant. Once a night, at the busiest time, the proprietor (or GM) grabs a microphone and welcomes everyone, encouraging them this is the right thing, and to celebrate in "our little secret," that the rest of the world mocks, that we truly *know* this works for good health and weight management. I don't believe there is any such restaurant. I mean the whole low-carb thing is catching on with prepackaged food (barf!), so why not from restaurants? We could be the first, and start a chain, and be wealthy beyond our wildest dreams. What should we name it? -- Steve in Phx > What do you all think about a low-carb restaurant, opened by people > (investors) like you and I? The menus have all the nutritional information [quoted text clipped - 4 lines] > little secret," that the rest of the world mocks, that we truly *know* this > works for good health and weight management. > I don't believe there is any such restaurant. I mean the whole low-carb > thing is catching on with prepackaged food (barf!), so why not from > restaurants? We could be the first, and start a chain, and be wealthy beyond > our wildest dreams. Usually, people go to restaurants for social purposes, with others, and most of the time one of the "others" would not want to be limited to low carb items only. Also, food business is competitive and you should have some experience in it prior to doing anything. There was a fat poster here a while ago who wanted to do the same thing, while at the same time battling her own weight loss etc. I told her that it was unrealistic, to which she replied that she was strong etc. She dropped out of the newsgroup wuite soon thereafter. i >Ignoramus11750 ignoramus11750@NOSPAM.11750.invalid writes: >> What do you all think about a low-carb restaurant, opened by people >> (investors) like you and I? The menus have all the nutritional information [quoted text clipped - 17 lines] >to low carb items only. Also, food business is competitive and you should >have some experience in it prior to doing anything. I agree with Iggy about why people go to restaurants. What might be useful, if anyone had the skills and interest to put it together, is a web site with information about low-carb options at existing restaurants. As a relative newbie, I'm still checking menus in my community. And I travel a lot, so it would be helpful to know that I could go online and find restaurant reviews by other low-carbers. But putting that together would require an enormous amount of work. Daria 166/148/140 sugar-free since 2/1/04 low-carb since 2/17/04 >Usually, people go to restaurants for social purposes, with others, >and most of the time one of the "others" would not want to be limited >to low carb items only. Oh, not us. We used to eat out three to five times a week. In fact, the HARDEST thing for me to get used to doing this has been the lack of eating out -- and the small selection of food I feel I can have when I do. DH and I used to love going for Thai, Indian, and any other restaurant that would have new and unusual tastes. Now, I'm always concerned that I don't know what "hidden" ingredients there are in the sauces. If we could find a restaurant with a wide variety of low carb foods (which tasted good, of course!), we'd probably eat there several times a week. Sheila Keep checking our favorite restaurants. More and more of them are offering low carb options. Not just the chain restaurants, even upper-end restaurants are doing it. > >Usually, people go to restaurants for social purposes, with others, > >and most of the time one of the "others" would not want to be limited [quoted text clipped - 10 lines] > > Sheila > Oh, not us. We used to eat out three to five times a week. In fact, > the HARDEST thing for me to get used to doing this has been the lack [quoted text clipped - 3 lines] > always concerned that I don't know what "hidden" ingredients there are > in the sauces. I think you're underestimating some of the cuisines you used to enjoy. I've eaten Thai and Indian since starting LC. The Atkins site has some good advice on making choices in ethnic restaurants: http://atkins.com/food/eating-out.html Cate I've been thinking in similar terms. But I was considering San Francisco's financial district for breakfast and lunch only. I would still allow bread and sugar in the house, but those would be things people would have to request, rather than the other way round.  Signature- Bear Grrrrrrrr : o) 297/267/210 Highest weight 353 http://home.earthlink.net/~polarbear50/index.html > What do you all think about a low-carb restaurant, opened by people > (investors) like you and I? The menus have all the nutritional information [quoted text clipped - 14 lines] > -- > Steve in Phx Sounds like a good idea to me. If you get it going, you can count on me as a customer. Just try to be near a subway station. Love the San Francisco/Bay Area and get there at least once or twice a year! Barbara >I've been thinking in similar terms. But I was considering San Francisco's >financial district for breakfast and lunch only. I would still allow bread >and sugar in the house, but those would be things people would have to >request, rather than the other way round. > What do you all think about a low-carb restaurant, opened by > people (investors) like you and I? The menus have all the [quoted text clipped - 13 lines] > > What should we name it? Frankly, I would opt for a restaurant that offered standard food with a good selection of lo-carb options. One way to cater to the lo-carb style would be to list the carb and fat content of the foods on the menu. This would appeal to a much wider clientel and still give you the lo-carb options needed while greatly improving your chances of running a successful business. BJ |
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