Restaurant Goes Low-Carb

You didn't mention where this restaurant is, but it must be Charlotte-based as it was in their newspaper. This is exciting to those of us who are trying to follow a low-carb diet. This is also a great example of someone being an innovator and being rewarded for it. Could this be a way to give new life to other restaurant groups? Or is it too small a niche?

Art Williams, Retail Marketing Consultant/Analyst, Independent

Another curious legacy for Dr. Atkins. You can't make this stuff up. Of course, Americans eat too many refined sugars and starches. And the high-protein, low-carb diet is all the rage among type-"A" New Yorkers this year. But low-carb breads and buns sound like an oxymoron to me.

At least Mr. Goldstein has the good sense not to load the cholesterol into his ersatz French Toast recipe. On the other hand, challah is nothing more than white bread with a little egg in the dough - add some cinnamon sugar and you have a carb load of the first order. Does this really fit the menu concept?

So maybe this is a good idea in search of executional excellence. I'm thinking of opening my own super-trendy restaurant for the obsessive, white-food-averse dieter - I'll call it, "Ketosis".

James Tenser, Principal, VSN Strategies

This is just another commercial "hula hoop" to fascinate a public that wants to indulge itself with Goodies Without Guilt. Eventually this fad will lose its twirl, just as the hula hoop did. The real skinny: this isn't the healthy way to get and stay skinny.

Gene Hoffman, President/CEO, Corporate Strategies International

I think this idea is worth pursuing. I am a fan of the Atkins diet, having lost a considerable amount of post-menopausal weight on it. But, even more important is the fact that millions of Americans suffer from diabetes. A low carb approach is a good idea for them. I would like to see low carb offerings at mainstream restaurants, especially low sugar desserts. The cafeteria chain in my area, whose audience is primarily older people, does not even offer a sugar-free jello. How hard would that be?

Anonymous

There's a song in the musical, Gypsy, called something like "You Gotta Have a Gimmick". Sounds to me like this guy is a big fan. But then, there's another saying - here today, gone tomorrow. So what's he got planned next? French toast will always be popular but promoting it as part of a low carb diet is just summer silliness. Next month he'll probably load it up with all sorts of toppings and call it something different altogether.

Bernice Hurst, Contributing Editor, RetailWire

Great idea to offer as an alternative on the menu. Maybe even have a dozen items, and promote it like crazy. But I personally wouldn't dare invest my own cash in a restaurant with this as the entire focus. I do think low carb is here to stay, though, with a good following. Bigger than, say, vegetarian, for sure.

Warren Thayer, Editor & Managing Partner, Frozen & Dairy Buyer

Low-carb menus are likely to become a lot more popular in foodservice. This will happen first as a result of the Atkin's diet, and then as more people come to understand and act on growing scientific evidence regarding the need for Americans to reduce our dietary dependence on simple carbohydrates.

Understanding and then implementing a marketing and merchandising plan to effectively address the health and wellness concern of U.S. shoppers remains a huge competitive opportunity for food retailers.

Anonymous

I applaud the idea, but worry about the execution. It depends what else is on the menu that wasn't mentioned. The key thing about Atkins is to limit carbs - not to exclude them completely (except the first 2 weeks). If a restaurant came up with meals like we're now eating at home, that would be great. And we're not eating french toast or lowfat muffins (though I do sneak in the occasional biscotti or chocolate candy -- and my stomach knows it!) Yes, Atkins rules, and it shouldn't be compromised too much.

Anonymous