Planning raw restaurant

[Andrew Gubb]

I'm planning to make my own raw restaurant here in Barcelona. It would be the first of its sort in Spain.

Does anyone have any idea how a business like this works? I want to hear as many viewpoints as possible before I make my first steps. Obviously, the first thing I need to work out is if it's really going to work in Barcelona (are they just not ready yet?). I think it will, but I need to study it a lot.

Added to this is the challenge of making raw recipes which people really enjoy but which are 80/10/10 compatible. I don't mind making small concessions such as dehydrating and using seaweed - the sort of concessions an 811er would make on an odd day when they feel like eating differently - but I really don't want to make fat based meals. I'm looking into the possibility of using sprout based meals. Sprouting wheat for example and making raw pasta with it. I admit it's not as optimal as fruit but it's something that anyone, even non 881ers could like and feel full on.

I'm looking to capture both raw fooders, potential or partial raw fooders, vegetarians and just people who want to eat differently for the day.

So I'm looking for suggestions - and also, I'm looking for anyone who would be interested in investing in us, or working with us! It's a long term project and I can't say exactly when it'll start, but if you're looking for adventure in a new place it could be a great opportunity. Get in touch with me via PM for more.

[runner88]

Sounds incredibly interesting! I dont really have any advice or suggestions for you as this is something that is completely new to my but I just want to wish you the best of luck!

If you decide to go ahead with your restaurant then make sure you post the address up on the forums so that next time I am in Barca I can come try some tasty tasty raw food for myself!

[Kishka]

Lovely Andrew! Fabulous idea! I went raw in 2008, and recently have been less raw, sort of taking a bit of time-out. Raw food prep day-in and day-out can be draining after a while.

I know a couple who started a raw restaurant (greenwavecafe.org) in early '09 here in south florida and they are going strong, doing VERY well. Of course it's not Barcelona, but its pretty inspirational considering the economic climate of the U.S. right now. They market themselves as vegan, moreso than raw although they serve 100% raw prepared food. The one item on the menu that is not raw is vegan soups.

I'm always up for adventure and recently have been thinking about living/working abroad some time in the next few years. I'll send you a PM!

[ginkgo]

If it were near me, I would eat there all the time. It would be good to find some regulars. There is a vegan cafe (buffet style) near me and this old guy eats there 3 times a day.

There is an Egyption method of cracking raw wheat and soaking it to make something called kush.

A woman improved on that method but keeps her method secret since she has an all raw restarant. People love her improvement of kush.

[missbhaven]

Have you any food or restaurant experience?
If no, I would sign up for a professional raw food cooking class first. I would then apply to work at a vegetarian restaurant in the mean time. That way you can get the feel of what it's like in the kitchen and what roles you may feel best comfortable working.
If not you can always hire a professional chef to design your menu and provide you with the recipes to get established, though this may cost you a pretty penny. Since they would be training your staff till their departure.

I would also consider the style of establishment you'd like and it's hours of operation and potential menu. We have both a raw cafe and restaurant in my city.
Also, both offer premade items for sale. The restaurant has a line of snack products and some desserts in the health food stores. The cafe is in a huge market place and offers catering to those in the downtown core.

The link to the restaurant
The link to the cafe



But I also love the suggestion of the juice bar, personally I love the fresh fruit bubble tea stands over here. They saved me when I had those sweet jones coming on... "1 mango slush! No sugar; only water, mango and ice please." One of my favorite vegetarian restaurants here has one with all the fancy boosters.
Here's a link to that restaurant also

I'm not a hard core raw foodsist or vegetarian but I've enjoyed meals at both restaurants (haven't been to the cafe yet) when I have had the urge not to eat meat or for something different.



Also I noticed that the cafe I listed has a 30 day raw food challenge, they prepare 2 meals a day for you for the month at a discount price.


Tell me that doesn't give you ideas.

[garentee]

One way you could start out is by doing a raw foods cart in the street.. It will cost quite a bit less to operate and you can go to your customers. Make sure you have some money in your pocket before you start... ideally 2 years of expenses.

[Andrew Gubb]

Originally Posted by missbhaven

Have you any food or restaurant experience?
If no, I would sign up for a professional raw food cooking class first. I would then apply to work at a vegetarian restaurant in the mean time. That way you can get the feel of what it's like in the kitchen and what roles you may feel best comfortable working.
If not you can always hire a professional chef to design your menu and provide you with the recipes to get established, though this may cost you a pretty penny. Since they would be training your staff till their departure.

I would also consider the style of establishment you'd like and it's hours of operation and potential menu. We have both a raw cafe and restaurant in my city.
Also, both offer premade items for sale. The restaurant has a line of snack products and some desserts in the health food stores. The cafe is in a huge market place and offers catering to those in the downtown core.

The link to the restaurant
The link to the cafe



But I also love the suggestion of the juice bar, personally I love the fresh fruit bubble tea stands over here. They saved me when I had those sweet jones coming on... "1 mango slush! No sugar; only water, mango and ice please." One of my favorite vegetarian restaurants here has one with all the fancy boosters.
Here's a link to that restaurant also

I'm not a hard core raw foodsist or vegetarian but I've enjoyed meals at both restaurants (haven't been to the cafe yet) when I have had the urge not to eat meat or for something different.



Also I noticed that the cafe I listed has a 30 day raw food challenge, they prepare 2 meals a day for you for the month at a discount price.


Tell me that doesn't give you ideas.

Yeah some cool ideas there.

I do have food and restaurant experience, I am thinking of looking for a raw restaurant to work at for a while though. I worked a few months in a vegan restaurant and did a vegan catering service a while back. Me and my friend Christian are always inventing amazing recipes.

And yes, we were thinking of offering premade items I want to create some great seitan and vegan cheeses, minimum. The great thing about these is that they tend to have quite a large profit margin so it could make the difference for our restaurant to stay afloat/prosper.

[Andrew Gubb]

Originally Posted by garentee

One way you could start out is by doing a raw foods cart in the street.. It will cost quite a bit less to operate and you can go to your customers. Make sure you have some money in your pocket before you start... ideally 2 years of expenses.

Had that idea too, not sure if it's the way I want to go though... I feel I want to make a wave with my restaurant, have everyone know it's the first of its sort in town... "the second raw food place in barcelona" doesn't have that same kick.

Btw, that figure, two years of expenses? Where did you get it from?

I have the arbitrary goal of 30,000€ to start up my restaurant though I think I may need more.

[Lakshyayidhi Lakshmihi]

Raw Food - CASA PARAWDISO - that restaurant is vegetarian with a vegan menu in addition, in Eivissa. It might be a good idea to do a field trip and check it out.

Also check out Ecoforest Education for Sustainability, in Malaga, Spain. They provide raw food at their resort, so you could get pointers on large scale food prep for raw vegans, and maybe recipe ideas/shortcuts.

A few friends I know are starting a food co-op but they spent a year traveling to different co-ops to learn from others.

Good luck

[Andrew Gubb]

Thanks Lak.

[Andrew Gubb]

Originally Posted by ginkgo

If it were near me, I would eat there all the time. It would be good to find some regulars. There is a vegan cafe (buffet style) near me and this old guy eats there 3 times a day.

There is an Egyption method of cracking raw wheat and soaking it to make something called kush.

A woman improved on that method but keeps her method secret since she has an all raw restarant. People love her improvement of kush.

Sounds very good! I gotta check this out. I've also been looking at sprouted grain stuff, I base my diet off fruit but it seems like a good healthy raw thing to put on the menu.

[Andrew Gubb]

Originally Posted by runner88

Sounds incredibly interesting! I dont really have any advice or suggestions for you as this is something that is completely new to my but I just want to wish you the best of luck!

If you decide to go ahead with your restaurant then make sure you post the address up on the forums so that next time I am in Barca I can come try some tasty tasty raw food for myself!

Thanks! I'll be sure to let you know about it!

[spacecadetglow]

I would suggest branching out from just the 811 diet. You'll get more business that way. Even if you don't personally want to eat oils... think of all the delicious salads and salad dressings you could make... maybe have your friend take over that part? I just think you'd be able to get more variety and business if you expanded the menu a bit. Mmmm, making me hungry. Keep us posted, cool idea!

[missbhaven]

Originally Posted by Andrew Gubb

Had that idea too, not sure if it's the way I want to go though... I feel I want to make a wave with my restaurant, have everyone know it's the first of its sort in town... "the second raw food place in barcelona" doesn't have that same kick.

Btw, that figure, two years of expenses? Where did you get it from?

I have the arbitrary goal of 30,000€ to start up my restaurant though I think I may need more.

If you have a small place with a big enough kitchen space the cart could be an outlet to promote your name and offer express items in busy places when you are slow. So if your restaurant focuses on dinners, your cart could focus on breakfasts (which is one of my tougher ones with a raw diets, I'ma toast and eggs type of girl) and express lunchs. Your restaurant could be in a nice low rent area while your cart could be in the high rent downtown business core, which could alllow to access to larger part of your demographic.
Also I know with carts and foodstands, most have to pass some regulations which state all food must be prepped and precooked in a kitchen (exception seems to be those things that can be deep fried, fries trucks for a example). So, for most people the time to prepare the variety of foods for a raw diet is the issue, and now you've made it just as easily accessible as other fast foods.

[moonrambler]

What I'd like to see is a small sample menu that would fit 80/10/10 and still attract plenty of people who don't normally eat this way.

Ginkgo mentioned a vegan cafe buffet style; there used to be one around here too and it was spectacular. They got loads of business even though this is not the most hip region for eating styles.

[garentee]

Originally Posted by Andrew Gubb

Had that idea too, not sure if it's the way I want to go though... I feel I want to make a wave with my restaurant, have everyone know it's the first of its sort in town... "the second raw food place in barcelona" doesn't have that same kick.

Btw, that figure, two years of expenses? Where did you get it from?

I have the arbitrary goal of 30,000€ to start up my restaurant though I think I may need more.

The reasoning behind my suggestion is to get your name out by doing festivals and the like for a lower overhead cost.. It is doing market analysis while doing your menu planning. Open air farmers markets are a great first step (at least here in the states). There is a big big difference between being the first and being the best...
The idea behind having two years expense in your pocket is so that should unexpected costs and lagging sales be a problem you can weather the storm.... This comes from my experiences of doing the opposite of what I have suggested. Food service as you know can be a low profit margin enterprise.. what with weather and market fluctuations and the use of perishable products...What ever you do though I am sure it will work out fine.

[Andrew Gubb]

Originally Posted by spacecadetglow

I would suggest branching out from just the 811 diet. You'll get more business that way. Even if you don't personally want to eat oils... think of all the delicious salads and salad dressings you could make... maybe have your friend take over that part? I just think you'd be able to get more variety and business if you expanded the menu a bit. Mmmm, making me hungry. Keep us posted, cool idea!

Well, I'm ok with putting some oils on things perhaps. Even an 811er can have a high fat day once a week, for example. But I don't want to do the sort of meal which is based on fats.

I can manage it. Hey, I can even throw some cooked food into the mix if need be.

[Lakshyayidhi Lakshmihi]

Think about partnering with a local organic grower so that you can have fresh seasonal veggies. A lot of the locally owned restaurants where I live have relationships with local organic farms, and the food co-op has a kitchen where they do demonstrations and have dinners.

Also, to start, catering can be a good way to get word of mouth advertising without a high overhead.

[Andrew Gubb]

Originally Posted by Lakshyayidhi Lakshmihi

Think about partnering with a local organic grower so that you can have fresh seasonal veggies. A lot of the locally owned restaurants where I live have relationships with local organic farms, and the food co-op has a kitchen where they do demonstrations and have dinners.

Also, to start, catering can be a good way to get word of mouth advertising without a high overhead.

Good solid ideas Lak, thanks.

[Andrew Gubb]

Been thinking deeply about this subject for the last few days. Somehow this is all becoming so much more real. I have come up with so many ideas about how to do everything, and how to go about preparing for the big mission.

This is so much fun! I love how engaging life has become for me recently.

Being an entrepreneur is so good, seriously. I don't work to live, I create to move towards exciting goals.

I've been asking myself how to earn the money I need for the business. I think I'll move from the English classes I'm doing (self directed) to group classes to be able to earn the extra money I need. I've told the Universe I want to earn 2500€ a month, doing the "just right" amount of work: enough to stimulate me and give me an outlet for my creative energy, but not so much as to stress me or cut into my time for eating, exercising and making love. We will see how this desire manifests, though I can definitely see group english classes working. I want to get my psychic training with Erin too and do readings through my site.

Saving 1500€ a month I could start the restaurant in 3 years, which is the sort of time frame I want given my level of patience

I'm also seriously considering investing in stocks with the money I earn and have it grow as I wait to start the business. I'm not sure if there's some reason I can't do this, as I'm a noob to investing, but I've bought an investing book and I'm going to explore this path of wealth building.

I'm excited, everything seems so... real! Like what I've desired all my life, creative freedom and financial freedom, it's suddenly within reach, and I realise it never had to be so hard after all.

I *so* love being free. Become entrepreneurs everyone, seriously.

Andrew

[Holiday]

Hey Andrew- do you know Darlene Navarre? She's got plenty of raw food restaurant experience (although not owning) and might be an excellent resource... She's everyone's friend on facebook :-)