Restaurant Goes Low-Carb

Jun 02, 2003
George Anderson

By George Anderson

Andrew Goldstein owner of the Good Ol’ Days restaurant wanted to lose weight so he went on a low-carb diet. Six inches smaller around the waist later, Mr. Goldstein decided to put his restaurant on a low-carb diet, as well, according to the Charlotte Business Journal.

The result according to Mr. Goldstein is business “is up 20% to 40% each day.”

Good Ol’ Days’ menu selections include “fried chicken, spaghetti and meatballs, pancakes and French toast, things not typically allowed hard-core dieters.” The restaurant’s bagels and buns contain only two grams of carbohydrates and sugar per serving.

Moderator’s Comment: Are low-carb menus the next big
thing in foodservice?

Mr. Goldstein says his French toast made with challah
and egg substitute has been a huge hit with customers. “I have added 40% to
my business just because of the French toast alone.” [George
Anderson – Moderator

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