Low Key Health Conscious:
- Provide fresh measured meals dealing with calorie counts that number from 150-250 cal meals.
- Protein (i.e. Chicken, Beef, Pork, Fish) would be cooked fresh
- Similar to Salad Places where you follow a line and point at what you want, where they get to immediately total the calories for you.
- Provide Gluten Free and Vegan options.

:This one should be decent for health conscious cities. Fresh vegetables should have a decent shelf life, and the protein can easily be cooked.
:Limited sauces, but most of them would be vinaigrette based.

I am an RN so I would check blood sugars and do weights and counseling too.

I thought it would be interesting for those who don't have time, but want to keep to their diets.

I worked for a clinic and we did counseling for diabetes type II and one of the biggest obstacles to health was meal planning and execution.

Thing is, I think it would be low start up cost.
Because you portion it, the price would actually cost quite a bit more than the materials... Stating that the value is in the preparation and calculation.

Also, one can provide specials dependent on what can be bought cheap from local farms and markets.

Thought it would be awesome.

I'd name it the "Caloric Intake".

Old house with good natural light. Mismatched wooden tables and chairs and a big stone fire place.

Mismatched dishes and flatware. Fresh flowers in a big bunch at the entrance but not on the tables.

Cloth table cloths and napkins.

We grow most of our own organic herbs and vegetables in the backyard and greenhouse.

Let me know when you open it. I'll be there.

lord, this former restaurant manager (and currently bartender) can completely agree with that!



have to add....

not only on time - but sober.

but on time AND sober? That's hard.

One of my favorite jobs as a teenager was waiter at a pizza joint. It wasn't like being a real waiter - lol - just write down what they want and bring them the pizza. And collect phone numbers from the young ladies who showed an interest.

We had kegs and after hours the manager would unlock the Ms. Pacman machine and we'd drink, smoke and play video games into the wee hours.

Which is why we were always late. Come in after sleeping it off (whenever that might be) or show up still drunk.

Salads, soups and sandwiches, early hours, vegetarian friendly.

Brick overs and an in-the-ground pit. Pork, beef, chicken. Olive and almond woods with hickory used sparingly. Mostly pick-up orders and contracts with fine restaurants desiring to sell my world famous delicacies; my loyal fans demand it. Of course, there would be a few tables scattered around the grounds for people willing to rough it. Baskets of white bread and bowls of sauce at arms reach, and an endless supply of macaroni and cheese and killer potato-macaroni salad. Oh, yeah, green salads and vegetables for the health conscious.

No menu, special of the day only, but the food would would be damn good.

Killer soups, salads and sammiches.
Decor is folksy, like a farm kitchen. Totally green energy. Garden in the back with chickens.

It's always been a huge favorite of mine and their menu is much like you describe. I haven't been there in awhile, since I'm in NY, but it looks like they're now concentrating on catering.

http://www.greenlightcafe.com/

in California. I'm from Maryland, but have lived in California most of my life. I have yet to meet anyone who doesn't like Maryland style crabs here when I prepare them.

Whiskey and toast.

You would pay a cover at the door and be given a glass.

The seating is like picnic tables. At the end of each table is a toaster and a jug of whiskey. On the table is a basket of bread.

There are two employees; one to take the money and hand out the glasses, and one to refill the baskets of bread and jugs of whiskey.

There is no music.

The entire place is lit by one bare lightbulb.

You're welcome.

This one has it all going on ~~~>> http://www.loreleicabanabar.com/events.htm

Imitation is the most sincere form if flattery [img][/img]
If I could duplicate this one . . . I would, no doubt about it.