Joanna Cosgrove07.01.08
Healthy Fast Food, With a Conscience
It’s no oxymoron. Health Food Hut is the real deal and it’s coming to a town near you.
By
Joanna Cosgrove
Online Editor
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During those three years, he researched a variety of diets and so-called miracle cures to correct the alarming course his body was on. He finally decided to try eating and living as holistically as possible. “I started on organic foods, pH miracle living, lean wild meats, and started an aerobics program,” he said. “The more I studied and learned using myself as the test subject, the more I improved.”
The weight started falling off, more than 100 pounds to date. He admits he still has weight yet to lose, but his blood pressure has normalized, as has his resting pulse, and astoundingly, his doctors have confirmed that his diabetes and heart disease are gone. He’s certain his lifestyle change was the key. He fastidiously kept track of his blood pressure, sugar and pulse levels before and after each meal to see if food was the primary culprit. To his surprise, it was. “Go to your favorite fast food place and have your normal meal,” he said. “Then go home and check your vitals. Today’s fast food kills.”
He said those three scary years compelled him to think more broadly about how fast food-induced obesity is adversely affecting the American consumer. He pondered why “fast food” couldn’t be healthy too. Surely there was room for an as-convenient, yet healthier alternative. Thus the idea for Health Food Hut was born.
The driving premise of the chain is “organic and creative healthy fast foods.” “Obesity and related disease is killing everyone,” Mr. Sleighter said. “I am using the same suppliers, same foods and everything that I learned in the restaurant concept. America will never slow down, so healthy organic wholesome food must speed up. The big problem in America is time. If fast healthy food is available, America will come.”
Health Food Hut’s food isn’t the only point of difference. Every aspect of the chain is rooted in total health, humanitarian stewardship and environmental consciousness. For instance, not only are the foods organic, but they are sourced only from US-based suppliers. “So many of our largest food stores import their products from other countries,” commented Mr. Sleighter. “Our own farmers, fishermen and ranchers are often overlooked and undersold by cheaper products, [even though they] have worked very hard to maintain food supplies that are safe, nutritious and, most importantly, organic and all-natural.”
Mr. Sleighter added that less than 10% of his product line will be imported. In rare instances when the chain is unable to source a particular item locally, they will only buy from American importers who strictly regulate their products and practice fair trade. “If this is not possible, our brochures and menus will clearly state ‘Not available at this time.’ We will not make product substitutions for any other reason,” he said. “Our products will always be 100% American-made, caught and/or grown when possible. In the case we have to use an imported product, our customers will always know the contents, origin and nutritional value of our products.”
Tantalizing Menu
Health Food Hut’s menu will feature an array of organic, cruelty-free and all-natural burgers, wild Alaskan seafood, a “raw bar,” a smoothie bar and dedicated vegetarian items. Non-vegetarian foods are comprised of very lean meats, like 100% venison and bison hot dogs. There will also be fresh baked organic breads, as well as fresh organic desserts, all served in a “comfortable family atmosphere.”
To ensure the nutritional soundness of its menu, the company recruited Dr. Robert Young, founder of pH Miracle and creator of Innerlight Supergreens, as a menu and nutritional consultant. Dr. Young’s pH Miracle Water and his pH Water System will be featured in all of the restaurants.
The menus, which will prominently feature nutritional labels and information, will also include weekly “surprises.” “Our own research department will always be testing new recipes and looking for new suppliers and items such as our Nitro-Breakfast Packet which is packed with nutrients, our range-free Power Burgers, our Sweet Potato Fries and much more,” said Mr. Sleighter. “Our menu will not be seasonally motivated. We have negotiated with many suppliers around the U.S. to have a consistent year-round menu. By utilizing organic fruit and vegetable pulps, lean meats available year-round and a very organized system of fresh organic fruits and vegetables, our menu will be consistent. The menu will only change when we observe local food trends and cultures in other countries.”
The company also has failsafe plans in place to make sure its menu doesn’t stray from foods that offer nothing less than peak nutritional value. “I plan to employ many different raw food and organic chef consultants in our test kitchen to insure the healthiest offerings available,” Mr. Sleighter said, adding that the company would also support organic watchdog groups like Cornucopia and the Organic Authority.
One of the most fascinating aspects of Health Food Hut’s menu is the common fast food staples that are noticeably absent. There are no fried and processed foods, only foods that are baked, steamed or grilled. There is no high fructose corn syrup, only organic cane, honey or agavé sweeteners. There are no heavy, fat-laden sauces only vegetable- and fruit-based sauces and dressings. And vegan foods are prepared and cooked in their own area that is nowhere near meats.
“We have worked hard to find little known farms and ranches where things are still done the old way. [There are] no hormones, antibiotics, steroids or other induced pollutants,” said Mr. Sleighter. “We will also strive to help our children and our business customers by installing organic vending machines full of healthy snacks, fruits and vegetables.”
There is also no Dollar Menu. “When Grandpa used to say that you get what you paid for, he was right,” commented Mr. Sleighter. “Dollar menus are scary. ‘Obesity and certain death for a buck’ is what it should say.” Likewise there won’t be any “cheap toy giveaways,” geared to entice children.
When asked how his restaurants would rationalize the added cost of organic foods to the average American consumer, Mr. Sleighter explained that it was a topic the company had worked hard to overcome. “Over four years of supplier negotiations and research have gone into the concept,” he said. “Our suppliers are committed to supplying us direct and toward our mission. By reducing portion size, waste and distribution costs, our costs are comparable.”
And despite the obvious challenges associated with trying to sell the idea of healthy food to a Happy Meal and Super Size Me kind of consumer, Mr. Sleighter believes wholeheartedly that food safety and quality will change the way Americans buy their food. “Our chicken nuggets versus the competition are like filet mignon compared to chopped steak. Our Organic Quarter Pounders are grass fed and plump up instead of shrinking,” he said. “My vision is to see the poor eating at the Health Food Hut for better health, once a week or more, and dining less at the dollar dungeon.”
Each Health Food Hut location will offer organic and healthy foods education, nutritional help and local health club memberships in an effort to promote “lifestyle changes in a friendly setting.”
Working for the Greater Good
Not all of the chain’s good-natured endeavors are limited to the inside of its restaurants. The company is committed to improving the community surrounding its restaurants. With a nod to the proverb, “Give a man a fish; you have fed him for today. Teach a man to fish; and you have fed him for a lifetime,” the company’s Project Organics program works with local homeless shelters to employ and teach homeless people the tenets of growing and maintaining an organic vegetable garden, as well as the basic principles of eating well. “I don’t want the restaurant to be for the wealthy only,” said Mr. Sleighter. “We’re helping the homeless support themselves. In communities where we start up we will work with homeless organizations to grow local organic vegetables that are sold to restaurants. That way, the homeless have jobs that help transition them back into the community while learning to eat healthy at the same time.”
Additionally, he said, the company’s real estate acquisitions will help communities by making use of existing restaurants and retaining jobs that are being threatened by larger fast food giants.
Mr. Sleighter’s novel concept for a niche restaurant chain franchise is nearing its debut. The company has contracted with Birmingham, AL-based 1 Odd Duck, which has been charged with building 182 green, technology-driven, fast food buildings. The first three venues are scheduled to open in Florida neighborhoods—which is within relative proximity to the company’s Daytona Beach, FL headquarters—by January 2009, with the goal of “working fast” to cover the rest of America.
The buildings will be outfitted with features, such as advanced technology produce washers and dryers capable of removing up to 98% of contaminants; a health supplement area; space devoted to bulk meat and seafood sales; and areas conducive to weekly nutritional classes that promote a healthier lifestyle and hold children’s books that teach good eating habits and “keep them occupied.” The casual dining area for “those who are not in a hurry,” will be equipped with large-screen TVs to keep diners abreast of “important events.” Each restaurant will also have drive-thru windows.
Without a doubt, Health Food Hut’s high aspirations are a tall order, but that doesn’t deter Jim Sleighter. “America is demanding healthier foods,” he concluded. “We intend to supply that demand.”
