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This 1 page Document was uploaded by an elite notetaker on Sunday December 20, 2015. The Document belongs to a course at a university taught by a professor in Fall. Since its upload, it has received 7 views.
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Date Created: 12/20/15
Black Bean Chips - Salsa De Verde Is Big Business When we sit down to dinner at our house, there's just something about the conversation. Recently my son-in-law came up with the brilliant idea of opening a restaurant. He's an Army cook, so that wasn't a big stretch for him, but the concept was flying right over my head, until he shared that he wanted me to help run it. Ping... I'm awake now. What? Me run a restaurant? Okay, it's not a huge leap, I did it before. But seriously? Now? Okay... Breathe. What's on the menu? My recent ventures into glutton free eating raised a giant red flag and the world stopped turning, then he said, "We could do a specialized menu for people who have stopped eating junk food. Limited portions, good food with real flavor but glutton free?" Bea Kuntz suggested a sustainable restaurant on Sit and Sip, her Facebook group where foodies discuss... Um, food. Bea is the gardeness at sage hill calgary , a fresh produce and herb garden in middle Tennessee. The thought definitely struck a chord with me. I love Bea's teas. They're an amazing addition to our diets and we all sip them eagerly in the mornings, as the fog lifts and life becomes busy again. Sustainable menus in a restaurant that specializes in glutton free recipes. This could be a real deal. How about it? What do you think? The next words out of his mouth sent me reeling for paper and pen, I had to take notes. Not only did the menu for our restaurant begin to take shape, but the process of putting it all together morphed into a planning session. While we chattered, he pulled out a bowl of fresh Salsa de Verde and we nibbled on glutton free black bean chips and salsa as we discussed the options of building a restaurant based on healthy food in healthy portions - reasonably priced, healthy portions, even. These concepts came out pretty fast: • Create a sustainable menu that appeals to most age groups • Provide healthy, attractive children's options on plastic dinnerware • Design a light, bright, appealing logo that says "food" in healthy proportions • Flavor has to be a BIG part of the package • Increase personal awareness of diet, nutrients and sustainable food sources • Magnify healthy options while keeping traditional flavor opportunities • Make sure it's not only healthy but tastes great too! The easy methods of starting a business were pretty much ironed out in that first discussion. The hard parts will be ironed out over the next several months as he's deployed and returns to live his dream via a family restaurant where he'll be manning the chef's table with his mother-in-law. How fun! Starting up businesses is what I do best
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