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We Want To Open A Gf Cafe & Grocery Store

mrsfish-94

By mrsfish-94
in Gluten-Free Restaurants

Recommended Posts

mrsfish-94 Apprentice
mrsfish-94
Posted

My husband and I have decided to open a gluten-free Cafe & Grocery store. Does anyone have advice or suggestions. I guess I am really asking this of those who own a gluten-free business. But ANY advice would be helpful.

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Guest gfinnebraska
Guest gfinnebraska
Posted

My only thought is that I wish you lived here in my town!! :D

Where are you located if you don't mind me asking... thanks!

Guest nini
Guest nini
Posted

I wish you lived in my town too!!!!

rmmadden Contributor
rmmadden
Posted

Come to my town, too (I smell a franchise opportunity brewing.......)

Cleveland Bob B)

celiac3270 Collaborator
celiac3270
Posted

Don't own a business of any kind, but I'll still give you my two cents:

  • Emphasize what careful attention you pay to ingredients and cross-contamination. If you have no gluten allowed in the store or something, people will feel really comfortable going there.
  • Advertise...make sure people know about it. Risotteria (in Manhttan, see Open Original Shared Link ) became well known because they were part of the GFRAP ( Open Original Shared Link ) and because the customers came away satisfied and told others. Make sure people know so that when they go to ______ (your location) they remember you.
  • It doesn't have to be only gluten-free and advertising only as gluten-free might not be as beneficial. Advertise being casein-free or peanut-free or whatever... and make it a health thing: nobody should be eating wheat anyway, cause we can't fully digest it, so that's a plus that you can use.
  • Make sure advertisements hit your target consumer (i.e. advertise in Living Without or Gluten Free Living since you'll find many celiacs)
  • Website...a major selling point

And come to NYC! :D

stef-the-kicking-cuty Enthusiast
stef-the-kicking-cuty
Posted

What I always loved is what we called a chocolate-banana. I don't know, if you have this here in the states. It's a banana cut in a half length-wise and placed on a thin piece of bisquit that's about the same length. Sometimes there's whipcream and/or jelly between the bisquit and the banana. And then there's hot chocolate poured over the entire thing. When the chocolate is cooled of, it gets stiff and then it's decorated with a brownish sugar-cream (like a zig-zag pattern over the chocolate). Hmmm! You will find this in almost every cafe or bakery in germany. I miss it!

jknnej Collaborator
jknnej
Posted

If it was me I would do what others are saying and try to offer specialty things that other companies don't!

Maybe even make some of your own recipes if possible to sell in your store...

I wish I could open a gluten-free store!

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mrsfish-94 Apprentice
mrsfish-94
Posted
  • Author

I want to make fresh baked breads and goodies, for sure. And I have been checking out bread slicers and ovens. I have some really great recipes that I have made at home and thought....this is so good!

I have considered making it an "allergy free" like place. My daughter is allergic to peanuts and my son egg. So most of the things I make at home are egg and peanut free. And Yes, Casein Free would surely be on the list. In our area, there are several schools for Autisic Children. From what I am told...one of them is among the best in the state.

I would like to serve pizza and am still working on a good recipe for the crust. Anyone know of a great CF Cheese?

Oh and to answer where I live...it is in Northern California (Modesto) If this takes off I would consider helping others start one. I really am surprised that there isn't a franchise already! Thanks for all the imput!

stef-the-kicking-cuty Enthusiast
stef-the-kicking-cuty
Posted
...it is in Northern California (Modesto)

Uh! That's so far from us. Maybe I'll come to visit, when I'm in California for a competition. To start a cafe like that sounds like a good idea. It might be worth checking out in our area.

flagbabyds Collaborator
flagbabyds
Posted

I live in Stanford! YAY I love you soooooo much, I will be visiting you often even though it is kinda far... I still will!

momof2 Explorer
momof2
Posted

YAHOO! I live in Roseville, but my mom goes to Modesto all the time on business! I wish you luck, and am glad you are thinking about opening this kind of business!

Guest barbara3675
Guest barbara3675
Posted

My health food store is encouraging me to have a gluten-free menu at my tavern and restaurant which has a full menu. Although I think it would be a good idea, I am afraid of cross-contamination due to the volume of our business at times. I eat gluten-free and know there are several items on our menu that can be served gluten-free, also we have a cook that would be sensitive to the issue. However, I just am afraid that if I glutened someone inadvertenly, I would feel so terrible. I would appreciate any advice on this matter. We would try very hard to make all meals gluten-free........here is what we have that could be on that menu: BBQ ribs (we use only Sweet Baby Rays sauce), salmon, baked cod, buffalo burgers (I'd have to serve them on grilled gluten-free bread, I guess, which is how I eat them and they are great) stir fry veggies on rice with or without chicken breast, steaks, chicken breast dinner. Gosh, until I got to listing the stuff, I didn't even realize how many items would be fitting for such a menu. I am going to really think about this. Maybe it would draw in a whole new line of customers and that would be O.K. with me!!!!!!

Barbara

Guest gfinnebraska
Guest gfinnebraska
Posted

Okay Barbara ~ all that sounds great too!! WHERE are YOU located??!!?? I have a feeling no one wants to open a gluten-free place in Nebraska of all places!! Ha! ;)

mrsfish-94 Apprentice
mrsfish-94
Posted
  • Author

My husband and I want to do this right so...we are getting a business plan together and working on how much it is going to take to get this open. Wow! There is so much involved.

I think that most Celiac's know that there is always the possiblity of contamination, especially if they are going to a restaurant that serves items that have gluten. I also feel that most Celiac's are happy to know that someone at the restaurant has it and can understand why they get ill. And are prepairing their meal.(granted...know wants to have it or wants someone else to either.) But, it makes going to a restaurant more pleasent and that really makes the difference. People who can eat gluten...really have no understanding of how bad eating gluten makes them feel. And that is ok...except when they are making your meal.

We are so thrilled about starting this restaurant. I hope this really helps others as I know it will help us. We wanted to go out for breakfast on Mother's day, and I told my hubby...NO WAY! I don't want to be sitting at a Denny's with others eating pancakes and waffles (my daughter's favorite) And tell her she can't have them. That is why we started this adventure. I want somewhere for our kids and families to go.

Thanks for all the imput.

  • 2 weeks later...
gf4life Enthusiast
gf4life
Posted

Modesto is only a two hour drive (one way) for me, and I would certainly drive that far to eat/shop at a place that was totally gluten-free! I would just have to figure it into my monthly shopping trips... :D

Let me know when you get going.

God bless,

Mariann

Guest gliX
Guest gliX
Posted

i'm in northern virginia =( but you could open an online store too = )

mrsfish-94 Apprentice
mrsfish-94
Posted
  • Author

That thought had crossed my mind. I don't know if I could compete with all the other online stores. And I would be selling the same items. But I am looking in to it!!!! :)

hsd1203 Newbie
hsd1203
Posted

find a really great way to advertise... I ran into 2 other celiacs at a healthfood store the other day and neither one of them knew about a gluten-free bakery in the city they happened to be shopping in!

also, this same place seemed like it used to be all celiacs and the labelled everything really well. now they have new employees that aren't and dont bother to label all the ingredients of the things they make. oh, and now they make non-gluten-free sandwiches for lunch. and that makes me nervous, so I dont eat there as much as I would like because I'm worried about cross contamination issues. sad.

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    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
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    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
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      High DGP-A with normal IGA

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      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
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