What to serve in a Raw Food Cafe/Restaurant

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Permalink Reply by SproutingSeed on May 11, 2008 at 5:35pm

Hi Chris! Awesome adventure! Alot of a decision of what is commercially viable or not has alot to do with location and demographics. What level of health consciousness exists in that community? Is your business going to be able to survive through the support of raw foodists and adventurous vegetarians, or are you going to be able to draw enough business from the curious everyday consumer? I am not sure how it is in Europe, but in the States - something like not offering coffee, but instead offering herbal teas is becoming hugely popular to the average consumer as the new "in" thing, especially to people becoming more and more concerned with health - and herbal teas, elixirs and tonics are wide accepted by even the strictest raw foodists. And places like Pure Food in NYC serve alcohol with much success, by adding a twist of what may be a healthier way of consuming alcohol, like organic, sulfite free wines.

Most importantly, do what's means the most to you. If it doesn't fit into your view of YOUR raw food restaurant to serve coffee and alcohol, then simply don't do it because you think it is more commercially viable. The most successful businesses are ones that have 100% of the proprietors heart in it. Yet, at the same time, we as business owners are trying to build sustainable businesses, and there is nothing sustainable about going out of business. These decisions are extremely tough.

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Permalink Reply by Chris Burt on May 11, 2008 at 5:46pm

Hi Ian,

Thanks for the excellent advice.

Regards

Chris

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Permalink Reply by Matt on May 12, 2008 at 2:06pm

It matters on what you're trying for. Are you trying for a high-end restaurant, a deli or somewhere in between? Is the area that you're in very health conscious or is it in an area lacking in dietary health awareness?

Your target market is also going to make a big difference. College students aren't going to buy a $30 meal, but they'd be all over the $4-6 raw sandwiches with some of the less expensive stuff. Your Masters degree, health-conscious upper management/high-end technical professional persons are going to be all over the $30-60 meal thing though.

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Permalink Reply by Chris Burt on May 12, 2008 at 5:24pm

Hi Matt,

We don't have Raw Food Restaurants here in the UK so it is new concept to most people here but we aim to educate people. I will be in Florida for 6 weeks in the summer so I hope to visit a few Raw Food Restaurants while I am there. Do you think we could cater for the 'student Market' and the higher end market and the markets in between.

Regards

Chris

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Permalink Reply by Matt on May 19, 2008 at 7:43pm

I think that you might end up with a slightly schizophrenic restaurant if you did, but it could definitely work.

I'm thinking of a 'luncheon menu' that has small fruit/veggie salads, some raw 'bread' (cracker) sandwiches, jicama 'rice' veggie (or real) sushi... then have your evening menu that would have the full service, high-end menu. You can have both the high end and casual for lunch while still keeping your dinner menu mostly high-end.

As far as the alcohol and coffee... the great thing about raw is that you can be high raw, low raw and everywhere in between. You can even make that part of your menu - how 'raw' something is. 0% for coffee and hot tea, scaling all the way up to 100% for the sprouted foods. Just as with your typical raw foodist's diet, you can really be anywhere between 50 and 100% and be doing great compared to the standard western diet.

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Permalink Reply by Funky Raw Rob on May 31, 2008 at 1:25pm

Raw resturants are just coming on to the scene in the UK, there are now 5 places to eat raw in London - see http://www.rawrob.com/2008/05/16/eating-out-raw-in-london/

And if you haven't already been, check out http://www.red-sugar.co.uk/ in Edinburgh, a raw superfoods cafe.

If you do open a resturant, let me know and I will publicise it in the Funky Raw magazine and on my websites.

Rob

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Permalink Reply by Sharon on June 18, 2008 at 4:08pm

Hi Chris,

If you send me your email address, I'd like to invite you to a community project I've been working on for over a year to open a veggie/vegan/raw restaurant and community space. You can read many discussions about menu. It was decided that given our local population, coffee and alcohol will be part of the fare--as well as cooked food. Many places need to offer cooked food because there is just not the clientele to support all raw (unless you're in California, New York or Chicago or a few other places).

best,
Sharon

PS anyone else who wants to be invited----would love to have more raw voices in this community. I've mobilized a lot of people in my area, but there is a desire to have a National and especially INTERNATIONAL prescence. The restaurant will be located in the capital of the USA and it's important to honor many nationalities and offer a wide variety of dishes.

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Permalink Reply by Rev. Charles Snyder III on November 21, 2008 at 9:22am

Hello Sharon,

My name is Charles. About 3 months ago after getting fed up with my medical treatment, I decided to go raw. It has helped my health and well being in a multitude of ways. I was taking 120mg of Oxycontin a day and over a pack of ciggarettes a day, and xanax in the evening. I had my doubts when beginning, however, time has been the real incator pointing towards a more vibrant experience in life. Anyway, your offer to add those who inquire, to your community project, would be greatly appreciated on my part. My e-mail is flintccc@gmail.com

Peace, Love, and Blessings,

Rev. Charles

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Permalink Reply by David of Bristol on August 26, 2008 at 3:00am

This is my dream too. I'm just thinking of the scale of the project - ie. whether I'm thinking full-blown restaurant or raw cafe. The latter could of course work within a smaller space and easier to start (you could scale-up the tried-and-tested juice bar concept by serving food too). I'd also like enough space to put on events, poetry slams, music, talks, etc. - so many UK cafes offer no added value.

I'd market it as a healthy eating/superfoods/organic cafe - that happens to be raw - as these terms are already familiar to the UK scene, while raw food less so. I'd probably go for a bog standard coffee line-up for commercial reasons but offer alternative milks.

Barriers are the unwinding of the debt bubble, which means it would be worth delaying the launch and the fact that councils sometimes prefer to have loads of empty shop fronts that grant for A3 licences (yes, zillions of samey cafes is wrong but surely better than empty units?).

Plus, while I'd be okay with the style, marketing, organisation and publicity side, I'd like to work with someone with a shared vision who's worked in the cafe/catering business and a great raw culinarian. Need to network!

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Permalink Reply by Robt Williams on September 20, 2008 at 12:05pm

Don't use Nama Shoyu!

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Permalink Reply by AwesomeUniverse!!! on November 21, 2008 at 10:05am

Yeah My new boss said the other raw chef he had used braggs and yeast in everything. I only use it very occasionally so it isn't something I think should be a staple. I do think you need to make tasty things and highly salted condiments would appeal to people in transition.

I think it would be better to have them in small bottles on the table

Chris- Are you still pursuing this?.

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Permalink Reply by Chris Burt on November 21, 2008 at 11:11am

Hi RawTastic,

We decided the current economic climate was not to the best time to start an experimental venture.We also needed to spend more time on our existing businesses because of the climate, which could get worse. So we are going to continue learning and waiting until we think the time is right.

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