Guest guest Posted June 24, 2004 Report Share Posted June 24, 2004 What does the group think of this? I can understand their conflicting feelings, but I think, overall, it will probably be a good thing. Anything that gets more of the food out there and makes it more mainstream and accepted. I hope they do well. http://www.signonsandiego.com/uniontrib/20040618/news_1b18vegan.html (pic of Eatopia on site) Vegans' food chain Franchising emerges as new way to spread the meatless message By Jordan Robertson June 18, 2004 When Brad Wolff decided 2½ years ago to open a meatless and dairyless restaurant in Ocean Beach, he knew only that he wanted an intimate haven for local vegans. But his three partners – a small-business lawyer, a vegan caterer and a former Taco Bell franchise analyst – quickly convinced him that a franchise strategy was a better idea. " I do see a money potential in this, " said Wolff, a 48-year-old vegan chef and UCLA-trained food scientist. " But this isn't about money. It's about converting as many people as I can to vegetarianism and veganism. " Once considered taboo in the veggie restaurant industry, corporate- style business models are slowly gaining popularity as vegans seek to advance their message with franchised restaurants nationwide. The fledgling movement is centered in Southern California, with two San Diego companies vying to become the country's first vegan franchise chain. However, industry experts warn that the market for vegan food may not be big enough to support chain restaurants outside of college towns, beach communities and select big cities. " It's a very niche business, so they're going to have to be very, very selective in their locations, " said Ron Paul, president of Technomic, a Chicago restaurant consultant. " It's great that we have entrepreneurs trying all sorts of things, but this is not an easy one. " Vegans avoid all meat and dairy products, including fish and eggs. So don't look for cholesterol-loaded beef burgers or fatty milkshakes at these soy-loving fast-food joints. Instead, expect pizza slices topped with soy mozzarella, zero- cholesterol soy protein hamburger patties, organic fruit smoothies and eggless cheesecakes. In order to attract non-vegetarian customers while satisfying vegans' nutritional requirements, restaurant owners create menu items that mimic traditional meat dishes, with ingredients like tofu, tempeh (fermented soybeans) and seitan (a wheat gluten preparation). Fewer than 6 million American adults identify themselves as vegetarian – including 2 million to 3 million vegans – so veggie restaurants hoping to franchise must rely heavily on crossover patrons. " Your non-vegetarian friends and relatives have to want to go there – they really need to like the food – in order to make it, " said Charles Stahler, co-director of the Baltimore-based Vegetarian Resource Group. The jump in vegan restaurants looking to franchise represents a major shift in philosophy among owners that would have opposed a corporate- style model just a few years ago, he said. The concept has been tried by individual restaurants with less-than- stellar results in New York City, Chicago and Seattle, he said, where owners had a tough time recruiting managers with the same commitment level. But after major food corporations bought several large natural-food companies in recent years, products like soy milk and tofu hot dogs made their way to mainstream grocery stores. Stahler says that trend has inspired vegans around the country who want to get their message out. " The industry has greatly, greatly changed, and there's a lot of money in it now, " he said. " So it's become pretty difficult if you have a pure, vegan model because you have to raise money to expand, and I think people are realizing that. " The trend is most apparent in Southern California, which is leading the country with three would-be vegan chains. With four restaurants in the Los Angeles area, Native Foods has a big head start. Since 1994, it has expanded from its first restaurant in Palm Springs to other corporate-owned locations in Palm Desert, Westwood and Costa Mesa. The menu features such items as " Save the " Chicken Wings, made with fried, battered soy, and the Soy Amigo taco salad. Founder Tanya Petrovna, 44, says the concept is popular with high school and college students and health-conscious baby boomers. " The mission is to create a choice for people, let them know they can eat this way regularly, and by doing this we can make a difference for the planet, " she said. Hot on Petrovna's heels is Mr. Goodburger's, a San Diego-based company that opened a franchise in Missoula, Mont., last month. The soy-burger and oven-baked-fries joint, which opened a test location in Honolulu two years ago, plans to open a location in Los Angeles by September and another in San Diego by the end of the year. The restaurants avoid the vegan label to ensure they don't alienate meat-eating customers, said founder and president Anthony Spadaro. " We've created an experience that tastes great for everyone, " said Spadaro, a former Marine and sausage-maker. " You don't have to be a vegan or vegetarian to enjoy our restaurants. " Then there's Eatopia Express, the 400-square-foot Ocean Beach restaurant that opened two years ago. Eatopia's owners are in the final stages of preparing the official pitch to investors that should be ready by early next year, according to part owner Larry Sarner, a non-vegan Wharton MBA and licensed CPA. With a hand-painted sign and colorful veggies painted all over the storefront, Eatopia looks every bit the hippie haven that it is. On a recent dinnertime visit, a man with dreadlocks munched on a veggie wrap, a girl with a bleached-blond mohawk and Army boots ordered a soft-serve fudge sundae, and two female customers hugged everyone who entered, telling them they had " great energy. " But for all its " hippie sensibilities, " Eatopia has real plans on expanding, said Justice Fields, 44, another part owner who oversees operations. The former vegan caterer says he grapples daily with the morality inherent to a franchise business model, but nonetheless works hard to ensure that operations are streamlined enough to sell to investors. " The struggle is the day-to-day feeling of, what's more important here, that we make a profit or we serve as much vegan food as we possibly can, " he said. " Ultimately, you have to make a profit to stay in business, but you don't want to gouge people. " Fields acknowledged that the current location, which began turning a profit five months after opening, could have trouble expanding beyond a smoothie-loving beach community with heavy foot traffic. But Stahler, of the Vegetarian Resource Group, said he's optimistic that one of these chains will eventually take off. " My belief is that somebody will do it, " he said. " Many people have ideas of opening a chain. The idea's been floating around the industry for a while now. So somebody's going to do it. It's just hard to tell right now who that will be. " ---- Jordan Robertson is a Union-Tribune intern: (619) 293-2621 jordan.robertson Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 24, 2004 Report Share Posted June 24, 2004 Cool article, Virgil. Wouldn't that be great? Being able to go to a fast food joint that serves ethically grown and harvested foods instead of murderous meats and unhealthy grease. i would go there! i just think it would be nice to have the option for when you are on the road or really busy, or just want to treat yourself to night out of the kitchen. i hope they do well. ~ pt ~ One of the hardest things in life is having words in your heart that you can't utter. ~ James Earl Jones, actor (1931- ) ~~~*~~~*~~~*~~~*~~~*~~~*~~~~> , " Virgil " <cybergypsy1964> wrote: > What does the group think of this? I can understand their > conflicting feelings, but I think, overall, it will probably be a > good thing. Anything that gets more of the food out there and makes > it more mainstream and accepted. I hope they do well. > > http://www.signonsandiego.com/uniontrib/20040618/ news_1b18vegan.html > (pic of Eatopia on site) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 24, 2004 Report Share Posted June 24, 2004 I think this is a good idea for anyone who wants to try it, but I did want to point out a few things about cholesterol. The article mentions " cholesterol-loaded beef burgers " , but from what I have read, it is important to eat high-cholesterol foods every day. Some of you may remember I am on a lower-carb plan (Somersize), and I'm not trying to push meat or anything--I respect the vegetarian lifestyle and eat LOTS of veggies myself--but according to leading endocrinologist Dr. Diana Schwarzbein, if you don't eat foods with cholesterol, your body will overproduce it. She says you can eat eggs, beef, etc. every day. " Cholesterol from foods reacts very differently in the body than the cholesterol created in your body does. It is the cholesterol that is created from excessive carbohydrate intake and unused energy sources that is damaging to your body and can increse your risk of heart disease, " she says. Eating cholesterol actually helps prevent heart disease, she says, and beef has steric acid in it that helps lower cholesterol. Her book " The Schwarzbein Principle " is an eye opener and I highly recommend it. She also has other books that include vegetarian recipes if anyone wants to check them out. Just wanted to pass that bit of information along. Cindy , " Virgil " <cybergypsy1964> wrote: > What does the group think of this? I can understand their > conflicting feelings, but I think, overall, it will probably be a > good thing. Anything that gets more of the food out there and makes > it more mainstream and accepted. I hope they do well. > > http://www.signonsandiego.com/uniontrib/20040618/news_1b18vegan.html > (pic of Eatopia on site) > > Vegans' food chain > > Franchising emerges as new way to spread the meatless message > > By Jordan Robertson > June 18, 2004 > > When Brad Wolff decided 2½ years ago to open a meatless and dairyless > restaurant in Ocean Beach, he knew only that he wanted an intimate > haven for local vegans. > > But his three partners – a small-business lawyer, a vegan caterer and > a former Taco Bell franchise analyst – quickly convinced him that a > franchise strategy was a better idea. > > " I do see a money potential in this, " said Wolff, a 48-year-old vegan > chef and UCLA-trained food scientist. " But this isn't about money. > It's about converting as many people as I can to vegetarianism and > veganism. " > > Once considered taboo in the veggie restaurant industry, corporate- > style business models are slowly gaining popularity as vegans seek to > advance their message with franchised restaurants nationwide. > > The fledgling movement is centered in Southern California, with two > San Diego companies vying to become the country's first vegan > franchise chain. > > However, industry experts warn that the market for vegan food may not > be big enough to support chain restaurants outside of college towns, > beach communities and select big cities. > > " It's a very niche business, so they're going to have to be very, > very selective in their locations, " said Ron Paul, president of > Technomic, a Chicago restaurant consultant. " It's great that we have > entrepreneurs trying all sorts of things, but this is not an easy > one. " > > Vegans avoid all meat and dairy products, including fish and eggs. So > don't look for cholesterol-loaded beef burgers or fatty milkshakes at > these soy-loving fast-food joints. > > Instead, expect pizza slices topped with soy mozzarella, zero- > cholesterol soy protein hamburger patties, organic fruit smoothies > and eggless cheesecakes. > > In order to attract non-vegetarian customers while satisfying vegans' > nutritional requirements, restaurant owners create menu items that > mimic traditional meat dishes, with ingredients like tofu, tempeh > (fermented soybeans) and seitan (a wheat gluten preparation). > > Fewer than 6 million American adults identify themselves as > vegetarian – including 2 million to 3 million vegans – so veggie > restaurants hoping to franchise must rely heavily on crossover > patrons. > > " Your non-vegetarian friends and relatives have to want to go there – > they really need to like the food – in order to make it, " said > Charles Stahler, co-director of the Baltimore-based Vegetarian > Resource Group. > > The jump in vegan restaurants looking to franchise represents a major > shift in philosophy among owners that would have opposed a corporate- > style model just a few years ago, he said. > > The concept has been tried by individual restaurants with less- than- > stellar results in New York City, Chicago and Seattle, he said, where > owners had a tough time recruiting managers with the same commitment > level. > > But after major food corporations bought several large natural- food > companies in recent years, products like soy milk and tofu hot dogs > made their way to mainstream grocery stores. > > Stahler says that trend has inspired vegans around the country who > want to get their message out. > > " The industry has greatly, greatly changed, and there's a lot of > money in it now, " he said. " So it's become pretty difficult if you > have a pure, vegan model because you have to raise money to expand, > and I think people are realizing that. " > > The trend is most apparent in Southern California, which is leading > the country with three would-be vegan chains. > > With four restaurants in the Los Angeles area, Native Foods has a big > head start. Since 1994, it has expanded from its first restaurant in > Palm Springs to other corporate-owned locations in Palm Desert, > Westwood and Costa Mesa. The menu features such items as " Save the " > Chicken Wings, made with fried, battered soy, and the Soy Amigo taco > salad. > > Founder Tanya Petrovna, 44, says the concept is popular with high > school and college students and health-conscious baby boomers. > > " The mission is to create a choice for people, let them know they can > eat this way regularly, and by doing this we can make a difference > for the planet, " she said. > > Hot on Petrovna's heels is Mr. Goodburger's, a San Diego-based > company that opened a franchise in Missoula, Mont., last month. The > soy-burger and oven-baked-fries joint, which opened a test location > in Honolulu two years ago, plans to open a location in Los Angeles by > September and another in San Diego by the end of the year. > > The restaurants avoid the vegan label to ensure they don't alienate > meat-eating customers, said founder and president Anthony Spadaro. > > " We've created an experience that tastes great for everyone, " said > Spadaro, a former Marine and sausage-maker. " You don't have to be a > vegan or vegetarian to enjoy our restaurants. " > > Then there's Eatopia Express, the 400-square-foot Ocean Beach > restaurant that opened two years ago. > > Eatopia's owners are in the final stages of preparing the official > pitch to investors that should be ready by early next year, according > to part owner Larry Sarner, a non-vegan Wharton MBA and licensed CPA. > > With a hand-painted sign and colorful veggies painted all over the > storefront, Eatopia looks every bit the hippie haven that it is. > > On a recent dinnertime visit, a man with dreadlocks munched on a > veggie wrap, a girl with a bleached-blond mohawk and Army boots > ordered a soft-serve fudge sundae, and two female customers hugged > everyone who entered, telling them they had " great energy. " > > But for all its " hippie sensibilities, " Eatopia has real plans on > expanding, said Justice Fields, 44, another part owner who oversees > operations. > > The former vegan caterer says he grapples daily with the morality > inherent to a franchise business model, but nonetheless works hard to > ensure that operations are streamlined enough to sell to investors. > > " The struggle is the day-to-day feeling of, what's more important > here, that we make a profit or we serve as much vegan food as we > possibly can, " he said. " Ultimately, you have to make a profit to > stay in business, but you don't want to gouge people. " > > Fields acknowledged that the current location, which began turning a > profit five months after opening, could have trouble expanding beyond > a smoothie-loving beach community with heavy foot traffic. > > But Stahler, of the Vegetarian Resource Group, said he's optimistic > that one of these chains will eventually take off. > > " My belief is that somebody will do it, " he said. " Many people have > ideas of opening a chain. The idea's been floating around the > industry for a while now. So somebody's going to do it. It's just > hard to tell right now who that will be. " > > > > - --- > Jordan Robertson is a Union-Tribune intern: (619) 293-2621 > jordan.robertson@u... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 24, 2004 Report Share Posted June 24, 2004 OHHHHHH! I can only hope something like this will end up in the midwest or down in Texas! This would be an amazing thing and I would support them all I can, by eating there all I can if they come close. I thought the article was a little vague about the plans for the franchise and where they are hoping to expand. I will keep my fingers crossed it isn't only on the West Coast! (Missoula, Mt. was a strange choice though...) A vegan fast food style chain would be great... I can only dream of the days it will overtake McDeath! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 24, 2004 Report Share Posted June 24, 2004 I’d have to see some pretty substantial, verifiable, peer-reviewed research to believe this. My family has a history of heart disease and stroke, and high cholesterol. That’s why I stopped eating meat (there’s no cholesterol in the plant kingdom). Since cutting meat out of my diet my “bad” cholesterol has dropped significantly (it was never really high) and I’ve also managed to raise my “good” cholesterol (mainly through increased exercise). Vegans don’t have cholesterol in their diets, since they don’t eat animal products, and my understanding is that they have lower incidence of heart disease and cholesterol related problems. According to my doctor, your liver will produce all the cholesterol you need, so there’s no need to have it in your diet as well. (My doctor doesn’t eat meat, and only occasionally eats fish) The additional cholesterol in a heavily animal-based diet is dangerous. Afaik, eating carbohydrates doesn’t impact your cholesterol levels. I’m obviously not going to go out and buy this book (wouldn’t want my hard-earned $$ going to support something like this), but I’d be very interested in reading about the “science” behind these theories. It really doesn’t jive at all with what I know. -- Sherri " Power corrupts ... but absolute power is really neat. " - Dick Cheney, Secretary of Defense of the most powerful army on the planet , " Cindy " <cindybin2001> wrote: > I think this is a good idea for anyone who wants to try it, but I > did want to point out a few things about cholesterol. The article > mentions " cholesterol-loaded beef burgers " , but from what I have > read, it is important to eat high-cholesterol foods every day. Some > of you may remember I am on a lower-carb plan (Somersize), and I'm > not trying to push meat or anything--I respect the vegetarian > lifestyle and eat LOTS of veggies myself--but according to leading > endocrinologist Dr. Diana Schwarzbein, if you don't eat foods with > cholesterol, your body will overproduce it. She says you can eat > eggs, beef, etc. every day. > > " Cholesterol from foods reacts very differently in the body than the > cholesterol created in your body does. It is the cholesterol that is > created from excessive carbohydrate intake and unused energy sources > that is damaging to your body and can increse your risk of heart > disease, " she says. > > Eating cholesterol actually helps prevent heart disease, she says, > and beef has steric acid in it that helps lower cholesterol. > > Her book " The Schwarzbein Principle " is an eye opener and I highly > recommend it. She also has other books that include vegetarian > recipes if anyone wants to check them out. > > Just wanted to pass that bit of information along. > > Cindy --- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.710 / Virus Database: 466 - Release 6/23/2004 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 25, 2004 Report Share Posted June 25, 2004 I am proof positive that cholesterol is produced IN the body. I have been veggie for years and vegan for a while, and I still have very high cholesterol...genetics! Both grandpa's had multiple open hearts (and ate eggs, beef and pork ALL the time, as a matter of fact two hours after GP Hill woke up from his, he gave my uncle money to go to the greese pit fast food place across from the hospital and get him a double sourdough philly cheese steak!) and my GM Hill has had a stroke. Many cancer patients, heart patients, high blood pressure ect. so being a Vegan is a BIG plus for me. My original doctor argued with me that I couldn't have as high of cholesterol as I do, since I haven't eaten red meat since like...1995? 96? something...but I still was in the 220. I am now down to around 200 since going vegan (eggs and cheese are high in cholestoral too) but I was told by my supportive of vegans doctor that I wouldn't get much lower and since my Blood Pressure is actually low I should be ok. My whole life I rarely ate high fat meats, always lean beef on RARE occasions, even rearer to eat pork. Then I went veggie, so yeah, Cholestoral has nothing to do with what I eat, although eating it would make me worse. A lot worse. When my uncle died his cholestoral was the highest the hospital had ever seen. He ate red meat every day, eggs & bacon or sausage for breakfast, something for lunch and almost always steak or pork for dinner. Eating cholestoral does not allow your body to cease production. Sherri <sherria wrote: I’d have to see some pretty substantial, verifiable, peer-reviewed research to believe this. My family has a history of heart disease and stroke, and high cholesterol. That’s why I stopped eating meat (there’s no cholesterol in the plant kingdom). Since cutting meat out of my diet my “bad” cholesterol has dropped significantly (it was never really high) and I’ve also managed to raise my “good” cholesterol (mainly through increased exercise). Vegans don’t have cholesterol in their diets, since they don’t eat animal products, and my understanding is that they have lower incidence of heart disease and cholesterol related problems. According to my doctor, your liver will produce all the cholesterol you need, so there’s no need to have it in your diet as well. (My doctor doesn’t eat meat, and only occasionally eats fish) The additional cholesterol in a heavily animal-based diet is dangerous. Afaik, eating carbohydrates doesn’t impact your cholesterol levels. I’m obviously not going to go out and buy this book (wouldn’t want my hard-earned $$ going to support something like this), but I’d be very interested in reading about the “science” behind these theories. It really doesn’t jive at all with what I know. -- Sherri " Power corrupts ... but absolute power is really neat. " - Dick Cheney, Secretary of Defense of the most powerful army on the planet , " Cindy " wrote: > I think this is a good idea for anyone who wants to try it, but I > did want to point out a few things about cholesterol. The article > mentions " cholesterol-loaded beef burgers " , but from what I have > read, it is important to eat high-cholesterol foods every day. Some > of you may remember I am on a lower-carb plan (Somersize), and I'm > not trying to push meat or anything--I respect the vegetarian > lifestyle and eat LOTS of veggies myself--but according to leading > endocrinologist Dr. Diana Schwarzbein, if you don't eat foods with > cholesterol, your body will overproduce it. She says you can eat > eggs, beef, etc. every day. > > " Cholesterol from foods reacts very differently in the body than the > cholesterol created in your body does. It is the cholesterol that is > created from excessive carbohydrate intake and unused energy sources > that is damaging to your body and can increse your risk of heart > disease, " she says. > > Eating cholesterol actually helps prevent heart disease, she says, > and beef has steric acid in it that helps lower cholesterol. > > Her book " The Schwarzbein Principle " is an eye opener and I highly > recommend it. She also has other books that include vegetarian > recipes if anyone wants to check them out. > > Just wanted to pass that bit of information along. > > Cindy --- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.710 / Virus Database: 466 - Release 6/23/2004 Quote Link to comment Share on other sites More sharing options...
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