hu kitchen ppt
TRANSCRIPT
the story name: Hu Kitchen (human kitchen)�motto: get back to human.�
�opened in september 2012, Hu Kitchen was created as a spot to serve “food for humans,” by going back to healthy, whole, organic foods.�
�the idea “get back to human” is the basis of �
Hu Kitchen’s goal:��
“to change the way modern human beings eat;� to create a food brand that doesn’t compromise quality
and that never, ever lies to people” �
location + hours
located on �14th street & fifth avenue,�
just one block west of �union square park.�
�open seven days a week�
m-f: 7 - 10�sat: 8 - 10 �sun: 9 - 9 �[email protected]�www.hukitchen.com�
�
78 fifth avenue�new york�
212 . 510 . 8919 �
the space previously �
“east west books”�*an eastern/yoga,
alternative bookstore�*around for 20 years �
�* two - story space�
* food ordering counters �
* ready-made items in display cases �
* bar serving alcohol, �including organic wine
& beer�* seating for 60 on
second floor�
the team owners:�
jordan brown �+�
jessica karp��
chef:�craig rispoli �
not originally restauranteurs:�jessica worked in finance �
jordan worked in real estate�
photo courtesy of nytimes.com��
the food
Hu Kitchen boasts a vast array of healthy, “clean,” and organic foods:��
* fresh juices �* smoothies �
* organic coffee & teas �* wide variety of breakfast, � lunch, and dinner options �* signature “mashbar” for �
creating personalized meals �* prepared-foods bar with large selection �
the food * all gluten-free�
* large selection of vegetarian �and vegan foods �
* cooked with sea salt, pepper, �and olive or coconut oil �
* NO processed salts or canola oil �* absolutely no foods that come in �
contact with GMOs ��
* quality of food trumps locality:�hu kitchen’s promise to customers is to provide the healthiest/cleanest
choice, whether or not that item is produced and purchased locally.��
sustainability Hu Kitchen prides itself on providing customers with the most natural,
healthiest, and clean ingredients/foods possible...��
fulfilling that mission often means:�* sustainable practices often cut�
(local foods, energy efficiency, �recyclable building material)�
�they do, however:�
* package/present food in recyclable material �* provide receptacles for proper recycling�
* provide organic options as often as possible�* purchase in-season foods �
* purchase from local vendors (i.e. union square green market)�when it meets their personal quality standards.�
�
sustainability
more practices that increase their sustainability:��
* purchase and use of non-toxic/biodegradable cleaning supplies �* use re-usable dishes/utensils whenever possible�
* don’t use salt/pepper packets, but opt for grinders/shakers �* try to eliminate paper use by making menu available online, and using �
e-versions of files whenever possible�* encourage public transportation, �
and all delivery runs are made on bicycles ���
community + social media presence
* collaborates and shares ideas with �like-minded people and organizations �
* work with an advisory council �(local trainers, health coaches, �bloggers/journalists, doctors) �
�* active collaborator with local gyms �
* work together to promote healthy lifestyles � * participate in charitable events �
focusing on the removal of �toxins from foods and clothing.�
�* rotisserie pineapple named �
“most healthful snack of the year”�by local NY Daily News �
��
community + social media presence
* very active on social media platforms �
like facebook and twitter��
* connect with current and prospective customers �
through witty, yet eye-opening, messages about mainstream
foods displayed on a sandwich board outside the restaurant.�