So, I start my blog with the best intent, and to change the world starting with me. I have a lot going on, things on my mind and a mission from who knows where. So, I gave up meat and dairy six years ago, literally overnight. It started with two documentaries that had a major impact on my life, The Beautiful Truth and Hungry for Change. I had an Epiphany.
At 55 years old, (almost six years ago) having always eaten the Standard American Diet (SAD) I would go to a plant-based diet. What would change was everything. My daily routine, diet of course, the restaurant I owned for 23 years, my body, my mind, my family, my outlook on life, my career, my health, exercise, you get the idea, I could go on.
When we change what we eat, making huge improvements in nutrition the brain gets stimulated. I lost thirty pounds, got a plethora of energy, (my wife noticed immediately) and started training for a marathon. I ran the Flying Pig in Cincinnati in 2014, a very hilly and challenging course. I was able to beat the four-hour mark and was amazed but soar after. When you run a marathon your first thought is I will never do this again. Then you remember the energy of the people lining the street from the beginning to the end, the music from DJ’s to live bands, the banners and signs, the cheering and comradery, and within a few minutes you think, I can’t wait to do this again.
Watching the Beautiful Truth (mentioned in a previous post) my biggest impression was in 1928 Dr. Max Gerson cured cancer. I wondered how can this be? But the film went on to explain in very plain language how deficiency and toxicity are at the core of the problem. My recommendation is the reader watch either the Beautiful Truth or Dying to Have Know (which might be better) on YouTube.
What I am going to do in this blog is talk about what’s on my mind in general, the book I have written Later Gator hopefully to be published in a few months, my training to be an Integrated Nutrition Health coach and Allyn’s 21, which are changes we are making at Allyn’s to make it even better. I will give out recipes and other information that I think everyone will enjoy. Hope you follow along. Allyn
Fast Food and Big Food
I have spent the last 28 years trying to make Allyn’s a better restaurant day by day. I have analyzed the details of everything from food and décor to budget. My belief is that you need to change the ambience of the restaurant every five or six years and at the same time keep the place in tip top shape. I have seen restaurants of past keep the same theme and slowly loose market share to the newer more relevant concepts. I emphasis newer because any day in Cincinnati there is a new restaurant emerging. I was talking to a patron a few days ago and he asked me how business was. I told him very good. He made the same point, every time a new restaurant opens everyone tries it out and that must have an impact on other venues. It does have an impact. The pie is only so big, and restaurants are all vying for their piece.
Keeping your restaurant fresh and new keeps patrons interested and coming back. It’s also an ongoing investment. Aside from replacing expensive kitchen equipment, fixing HVAC, refrigeration, (I have over a dozen refrigeration units), faucets, sinks, toilets, grease traps, washers, dryers, doors, windows, tables, chairs, roofs, gutters, etc.…. you also must put aside renovation dollars to keep the image fresh. I analyze the budget as well to keep tabs on prime costs, food, beverage, and labor. We have a third-party inventory the bar every two weeks to maintain a good beverage cost percentage. We watch portioning in the kitchen for consistency and cost. But I never try to buy cheaper ingredients to lower my food cost, never!
Another patron and I were talking about food and health. He is a lean person and told me that he doesn’t drink soft drinks or sugary beverages and doesn’t eat at fast food restaurants. Since he is in the remodeling business I found that unique. He said he was amazed at how crowded the fast food joints were at lunch time. There is always a line in the drive through.
The unfortunate truth is our nation is addicted to inexpensive, non-nourishing food, that tastes great but makes us sick. And when the price of tomatoes goes up the first thing fast food does is remove the tomato from your processed burger. Processed meat on a refined white flour roll, with white fried potatoes and 192 grams of sugar or 48 teaspoons in a 64 oz beverage. Not a prescription for good health. It’s all about the tomato in my opinion. If it costs so much for a corporation to keep a tomato on a burger in times when tomatoes are costly, what the heck. Your customers are numbers to you not patrons. The same goes for larger full-service restaurants with several locations. If produce goes up in price and you must skimp on a cherry tomato, cucumber or for god’s sake a few pieces of avocado, screw you.
Why do our major food companies and fast food restaurants always try to make products cheaper? Shareholders, that’s why. They want a good return on their investment. Ingredients play the major role and the cheaper, the better. That’s good for the investors but not the customer. High fructose corn syrup is a good example and our processed food are loaded with it. It was very difficult for me to find a ketchup for the restaurant that didn’t have HFC in it, but I did. I would think that the big food companies would have our health as their main concern and try to improve what they sell to us in that regard. Wishful thinking at least for now. That brings me back to Allyn’s and being an Integrated Nutrition Health Coach. Perhaps some of the big food companies need a more healthful approach to their mission statements. Next time we will talk about
Allyn’s 21. That is our newest concept for the restaurant that I am trying to make better day by day.
At Allyn's Cafe, we're about so much more than cajun food! Dive into the stories and our journey to going vegan, providing local sourced ingredients, nutritional advice, a sustainable future, writing a book and more with Allyn Raifstanger.
Integrated Health Coach
After several years of studying health and diets, Allyn embarked on a yearlong coarse at the Institute of Integrative Nutrition out of New York State. This course is accredited by the New York State Board of Education.