New organic fast food restaurant with green building design

Organic Fast food restaurant partners with green builders

2008-05-21T09:43:00.000-07:00

Health Food Hut Announces Agreement with 1 Smart Duck®

Press Release - May 17, 2008

Contact: Public Relations

imasters@tampabay.rr.com

Health Food Hut, Inc. a Florida based company (www.healthfoodhut.com) announced today that the company has executed an agreement with 1 Smart Duck® Management Group, the Birmingham, AL based holding company of 1 Odd Duck® (www.1oddduck.com) to build 182 1 Odd Duck® iBuildings across the United States over the next ten years. The sister company of 1 Smart Duck® is ROI (www.roix3.com), a 20 year old International Consulting and Design firm within the restaurant industry.

"The iBuildings will be specifically customized to be built, owned, and operated by Health Food Hut and their franchisees while 1 Smart Duck® will handle the design, construction, and building management functions," stated Howard Cannon, CEO of 1 Smart Duck®.

"We are excited about a GREEN fast food restaurant building, using the latest in technology and media combined with the world's healthiest fast food menu and an overall concept that promotes healthy living, fitness, and environmental stewardship. The result... America 's answer to the expanding waistline and a sustainable model to educate our children on a healthier life that still has the prerequisite of being lots of fun", stated Sleighter.

E-mail Inquiries regarding:

· Franchising & Employment to imasters@tampabay.rr.com

· Real Estate Procurement & Vendors to imasters@tampabay.rr.com

· Investor Relations to imasters@tampabay.rr.com

About 1 Smart Duck® Management Group:

Oddly Smart Planet Positive® (www.oddlysmart.com) and 1 Odd Duck® (www.1oddduck.com) are divisions of 1 Smart Duck® Management Group, LLC, a branding and licensing company doing business in the media, entertainment, and hospitality sectors. The company founder has authored numerous books and magazines including The Complete Idiot's Guide© brand of books found in bookstores in 76 countries around the globe and is the CEO of ROI Inc. (www.roix3.com); a twenty year old International consulting and design firm.

About Health Food Hut:

The Health Food Hut is a new niche market franchise restaurant starting out located in key selected neighborhoods in Florida, and will work fast to cover all of America. The Health Food Hut's emphasis will be on organic and creative healthy foods. We will support our American Ranchers, Farmers and Fishermen from coast-to-coast and up to Alaska! Welcome to a New Health Revolution! Fast Food and Delivery Redefined. We offer Healthy / Fast / Natural / Organic at affordable prices.

James M Sleighter
Health Food Hut Inc
1024 North Atlantic Ave
Daytona Beach, Florida 32117
http://www.healthfoodhut.com
imasters@tampabay.rr.com
(352) 201-2536
Your health is your biggest asset......

Healthy fast food. Is it possible?

2008-05-12T08:08:00.000-07:00

Comments From retailwire.com

Fast Organic Food
By George Anderson
Fast food is taking on a decidedly healthier and pricier persona with the growing number of cafes and restaurants popping up around the country that are serving sandwiches, salads and others foods with organic ingredients.
"We're eating more organic food than ever before, and it's growing," Harry Balzer, vice president of the NPD Group, told the San Diego Union-Tribune. "In the food business, you don't have many things that are growing."
Eateries, according to Mr. Balzer, are looking to cash in on the $14 billion and growing organic food market. Until now, most of that business has been done at retail but operators are finding that consumers are willing to pay the price to have organic dishes served to them.
According to Mintel International, there has been a 363 percent increase in the number of organic items on restaurant menus over the past two years.
Restaurants with names including Lean & Green, Organic to Go, Lettüs Organic Café and O'Naturals are looking to offer consumers an organic alternative to standard fast food fare.
Conventional fast feeders and quick service restaurant (QSR) operators are also looking at the organic opportunity. Panera Bread and Chipotle Mexican Grill are two that have introduced organic menu items to their patrons.
Organic to Go founder Jason Brown told the Union-Tribune that price remains a major factor in consumer purchasing decisions. That's why his company sources from large farms owned by manufacturers such as Con-Agra and Dean Foods.
"If you don't do it on a large scale, it's difficult to make the price point fair," he said. "An office worker who needs a ham and cheese sandwich has a budget, and it needs to be in the $6 or $7 range."
Discussion Questions: Do you see a market opportunity for a company to do in foodservice what Whole Foods has done at retail? What do you see as the challenges to success for fast organic food operators? Do you see the major fast food or quick service chains making a full-scale push into organics?
Eating organic has become easier with the advent of healthful fast food - San Diego Union-Tribune

An important question is whether the "organic revolution" will stick. Is it a fad or a long-term eating decision? Some QSRs will offer organics, test price points and see how consumers respond. Others will stick with healthier fare and maintain lower price points. The same could be said for foodservice companies. Max Goldberg, Founding Partner, The Radical Clarity Group
The market opportunity for a company to do in foodservice what Whole Foods has done at retail is still untapped, and the opportunity is simply waiting for the right company and the right brand to put it together and pull it off--just the right way. Fast food is a reality in our busy, fast-moving culture even for consumers that are required, or desire, to eat healthy--fast. David Biernbaum, Senior Marketing and Business Development Consultant, David Biernbaum Associates
As a trend becomes apparent, it is an irresistible force. I'm sure that many will try to "get on trend."
I imagine that there are different segments of consumers with respect to the hegemony that organic and health and wellness have in directing their choices. Hardcore folks will not set foot into a McD anytime soon (but over time, maybe). Those who have a more "compensatory" approach will go to more mainstream restaurants and appreciate/take advantage of new offers on the menu board. Joel Rubinson, Chief Research Officer, The Advertising Research Foundation (ARF)
Organic foods are not a fad, but they might remain a niche category. But healthy eating continues to grow and including organic foods into as a sub-category of healthy eating seems to make sense. With that in mind, there will be a continued interest in growing the healthy eating category, both in food service as well as in fast-casual chains.
The other great opportunity that this offers is the fact that healthy eating options tend to be less price-sensitive, and can result in higher margins for the business. Joel Warady, Principal, Joel Warady Group
I see this as a great opportunity. Just look at how well the hot food bars are doing in Whole Foods. The line at lunch time is pretty deep at the store I go to. I've seen conventional supermarkets install an organic salad bar.
Some of the newer, more upscale fast food restaurants seem to be hinting they want to move in that direction. It might be easier just to put the word "organic" on the menu in a few spots and see how well it is received. David Livingston, Principal, DJL Research
Back in the mid '80s, there was a fast food chain called D'Lites that touted their menu as being more healthy than other fast food...they had whole-grain buns on their burgers and offered grilled chicken, rather than fried, and had salads, etc. (Herschel Walker was involved--either as an investor or, at least, he owned our local franchise.) Whether they were really more healthful, who knows? As starving college students, we ate there quite often, and probably thought it was very "mature" to eat at such a healthful establishment!
Regardless, it tanked. But maybe it was just an idea that was ahead of its time. Today, I'd love more healthful alternatives in fast food, on those days when I only have a few minutes to run out and drive-thru. I think it's an idea whose time has come...again. 'Beth_Sr._Account'
In the fast food arena, cost and convenience are so important that only a small trickle of organic will start finding its way in. Maybe salads, dairy products, or kids items to start.
Casual restaurants have an opportunity to offer more of the whole grains, organics, and fit life style menu options. I think you have to have all 3 to make an impact on buying decisions in casual restaurants.
Upscale restaurants have an opportunity to build a theme around organics. The cost is not an issue and their customers tend to be up on trends.
Overall, it depends on the scientific community touting organics as truly beneficial to its customers. Information and agendas can become biased, so good luck answering this question. 'YOURBOYS'
Simply put, it's the opportunity of a lifetime.
This should be discussed not only in terms of "organic" food...it's really all about "healthy" food, especially if Whole Foods is going to be the emulator in the conversation. Organic is not the only option, and perhaps not the most mainstream.
Since we work on restaurants every day, it's our opinion that the real "catch" to growing a healthier foodservice model is speed of service. The American consumer is wired for speed and will not tolerate or pay for too much extra time built into the process of getting lunch (as an example). And, as we all know, speed of service drives through-put, and through-put drives profits so, it's a triple edged sword. But...solve that and you'll be the first on the block with "healthy fast food"...then you're talking about something huge. Lee Peterson, Vice President, Creative Services, WD Partners
Several independent outfits are already out there. Given the fact that organic food is typically more expensive than regular food, I would expect only metropolitan or affluent areas to be able to support an 'organic restaurant chain'. Given the high cost of real estate in such areas it might be a high risk-reward ratio venture. It might be safer to establish a franchise that offers existing outfits the opportunity to carry a brand name banner that has the combined resources to advertise and market efficiently. Joy V. Joseph, Director, Business & Consumer Insights, Information Resources Inc.
This is already being done in the Northwest--Burgerville has been sourcing locally for everything on the menu with great success for years, and many people who were originally on the organic bandwagon have now moved on to the buy local movement.
What's the sense of organic if it has a huge carbon foot print from traveling thousands of miles to get onto your table? 'erkel'
Organic fast food that contains a lot of fat, salt or sugar, albeit organic fat, salt and sugar is not necessarily more healthy. And if people eat a lot of it because they think that organic equates to healthy, that isn't going to do them a whole lot of good either.
Conversely, eating fresh food that is unadulterated with chemicals and is not tooooo highly processed can be healthy even if the ingredients aren't organic.
The flagship Wholefoods in London has some very enticing prepared food to eat in or take away, as does Fortnum & Mason and Waitrose's new food hall in Oxford St. Only some of the products and ingredients are organic but the fact that they are produced on-site, from fresh ingredients and in relatively small quantities gives me, at least, a degree of confidence that they are healthier than packaged alternatives even if they are organic.
My conclusion? Yes, there is an opportunity to do organic fast food well but there is also an opportunity to do it badly. Bernice Hurst, Managing Director, Fine Food Network
I'd love to see Starbucks go a little bit further in the healthy and/or organic fast food direction. I say further, because some locations I've been to sell prepacked sandwiches and snacks now, and they're much tastier and healthier than fast food. 'babsbendix'
Let's not forget Subway with its slogan "Chose Well" and spokesperson/pitchman Jared, who lost so much weight. Here's a franchise that has grown rapidly by combining health benefits with speed. They emphasize fresh vegetables in their toppings, customized items assembled by their sandwich artists so the customer controls the healthfulness of their meal (hold the mayo, hold the cheese). They also provide detailed calories counts comparing their foods with McDonald's and other fast food restaurants. Art Turock, Sales Growth Strategist, Art Turock & Associates
Is it about the buck or is it about healthy? Personally, I haven't seen a standard definition of organic, let alone healthy. People can be sold anything trendy but will it become a question of credibility? Those in it for the long term might ask that question. Those looking to ride the wave need not.
Now, about that $7 ham sandwich--does it come with a starched linen napkin? It may be growing, but its still somewhat a niche or limited share. To reach the average office worker you're going to need to do much better than a $7 sandwich. But then again, I never imagined paying $1.86 for a plain cup of coffee and worrying about whether or not it was coming from fair trade. 'Scanner'
Do you remember DeLights? There was a concept that jumped onto the low calorie bandwagon in the QSR Hamburger category. Loaded their stores up with "more healthy" everything--even served light beer!
They did very well for a time until they got noticed by McDonald's, Burger King and Wendy's. The consumer base just wasn't there. Not enough population walking the walk to support all three.
Tons of water under the bridge since then. Many of DeLight's products moved to Wendy's, McDonald's and/or Burger King.
I think that a Whole Foods concept in the QSR segment would never get off the ground because competition from the big three would eat them alive before they could get off the ground. The very best product development/R&D in the world is at McDonald's. It's hard to imagine anyone getting a significant jump on them. Ed Dennis, president, Dennis Enterprises
A chain local to me, Burgerville, has had tremendous success with positioning itself as being a fast food but using local partners. While they don't have a lot in the way of organic on the menu, the push is to reduce the footprint of the restaurant by buying from local/sustainable suppliers.
The NW is fortunate to produce over 300 kinds of produce/food items, but even then, finding enough product in the pipe to remain consistent is a challenge. Burgerville has had to take it one or two products at a time and it's been a slow road for their 39 units. So to find enough supply in the chain for a restaurant to be along the lines of Whole Foods and be offered regionally or across the country is going to be challenging. Much of the organic food out there isn't in food-service size packs...it's pretty micro. And then product consistency in some of those larger packs isn't always there.
That said, it's a growing niche and if someone can put a concept out there, they will likely do well with it. Julie Parrish, Web Publisher, Coupon Girls, LLC
If McDonald's can sell decent coffee, then McDonalds's can sell organic food. It's only a matter of time. When they see the competitive threat, they'll adapt. McDonald's only improved the coffee because they saw the profits at Starbucks and Dunkin' Donuts. Organic's biggest obstacle: coffee has the best gross margin imaginable, but most organics can't meet that dream. Mark Lilien, Consultant, Retail Technology Group
If Wal-Mart can offer organic foods, why can't McDonald's or others offer organic fast foods? It makes sense to experiment with some organic offerings in foodservice and evaluate the consumer response. Quick, convenient, healthful, and organic. Sounds like a winner to me. Odonna Mathews, President, Odonna Mathews Consulting
After concluding four years of research, which included numerous surveys on MySpace, Facebook, and face to face interviews, I have found that the biggest obstacle to organic and healthy fast food is mistrust by the American people.
In today's economy, only two segments of the industry are doing well. Those who offer the dollar menu which, as Grandpa used to say and still holds true, "You get what you pay for." No educated person could ever believe there are health benefits from the dollar menu.
The other is the organic and healthy foods segment. Organic to Go and Pacific Northwest are both up over 40% in the first quarter of 2008. More and more, organic and healthy fast food restaurants are opening daily. And over 80% are doing well. But are they really healthy for you?
The problem is the American people are becoming more educated and concerned with their purchasing decisions, and their health. Some of the best planned concepts that have been launched with good intentions, have now sacrificed themselves to corporate greed and a less healthy menu. America is looking for healthy fast food. Our society can not and will not slow down.
I have worked over four years on developing a concept with enough suppliers to insure product availability, without sacrificing quality and value.
The key to healthy fast food and helping to save our planet's resources are within our reach. But, they must involve a green fast food restaurant design coupled with real healthy food. An environment which will help teach green practices and good healthy eating. The obesity epidemic is killing America and action must soon be taken.But the correct blueprint has yet to be launched. I hope to launch this year as the time has come.
Organic or not, unhealthy food is unhealthy food. A concept must serve menu items that are good for you. A fat laden brownie or double hamburger is bad for you regardless of the chemical content or organic nature. The need for a test kitchen and dedicated professionals is imperative to success. Healthy foods must taste good to appeal to America.
Whether it is my concept or someone else, I hope that action is taken soon. America is running out of time to regain their health. The solution is available. James Sleighter, President, Health Food Hut Inc

Choose organic

2008-01-14T14:13:00.000-08:00

Declining Nutritional Value of Produce Due to High Yield Selective Seed Breeding

Written by Vicki Godal

Research study shows only heirloom organic breeds nutritionally complete.
One look at a big, red tomato and one can almost taste its’ juicy freshness...unless, that tomato was part of a group of 43 fruit and vegetable crops analyzed by Dr. Donald Davis, research associate at the Biochemical Institute at the University of Texas, Austin. For two decades, Davis and two colleagues Melvin Epp, and Hugh Riordan analyzed nutritional data taken from selectively bred high yield conventionally grown produce. In 2005, their study titled “Changes in USDA Food Composition Data for 43 Garden Crops, 1950 to 1999” showed the results.

According to Davis, “We tracked 50 years in U.S. Department of Agriculture food composition data for 13 nutrients in 43 garden crops, vegetables, strawberries and three melons. Low and high yield varieties were grown and analyzed side by side eliminating key uncertainties that apply to historical data. The data was then analyzed. “
The following information is taken from that paper with editorial changes made to increase its understanding for readers. What the researchers found were declines in average concentrations of six nutrients. The subtraction sign representing the negative symbol, indicates decline. The results of 20 years showed declines in: protein of – 6%, calcium: –16%, phosphorus: – 9%, iron: –15%, riboflavin: – 38%, and vitamin C: – 20%.
In the article, Davis cited direct evidence of genetic trade-offs between yield and mineral concentration in broccoli, between calcium and magnesium, and for wheat, in iron between zinc, copper, selenium, phosphorus, and sulfur. Correlation coefficients between yield and nutrient concentrations were negative for 14 hard red winter wheats. For 27 commercial broccoli hybrids, correlation coefficients between yield and calcium and magnesium ranged from - 0.46 to -0.69.
“There seems little doubt that sizable genetic trade-offs exist, but we do not yet know their breadth,” Davis stated in his conclusions.
An explanation of exactly what happens in genetically engineered dilution effects may be helpful. Over many years of using yield potential as the dominant criterion in developing improved varieties, while average yields have risen, plant root systems have not been able to keep pace in drawing more needed micronutrients from the soil. When breeders selectively breed for one resource, using a selected trait like yield, fewer resources remain for other plant functions as the study explains.
“There may be trade-offs between the number of seeds and their size or between yield and growth rate and pest resistance. In tomatoes, there are trade-offs between yield which is the harvest weight and the dry weight, or between yield or fruit size and vitamin C, and between lycopene which gives tomatoes their the primary color and beta-carotene which is the precursor to vitamin A.”
This information on nutritional decline and selective breeding is nothing new to agricultural researchers and scientists. Science journals began publishing writings on nutritional decline over 20 years ago. A 1981 review in “Advances in Agronomy” discussed the widely cited “dilution effect,” in which yield-enhancing methods like fertilization and irrigation may decrease nutrient concentrations, an environmental dilution effect. Recently, evidence has emerged that genetically based increases in yield may have the same result, a genetic dilution effect. An explanation of exactly what happens in genetically engineered dilution effects may be helpful. Over many years of using yield potential as the dominant criterion in developing improved varieties, while average yields have risen, plant root systems have not been able to keep pace in drawing more needed micronutrients from the soil. When breeders selectively breed for one resource, using a selected trait like yield, fewer resources remain for other plant functions as the study explains.
Either way, modern crops that grow larger and faster are not necessarily able to acquire nutrients at the same, faster rate, whether by synthesis or from the soil.
In view of all of this, Davis merely contends, “We should not assume that plant composition remains constant as we increase yield.”
Farming’s bottom line is based on per acre crop yield per harvest. The dry weight of a crop which is the size of a crop, determines its profitability. The yield per acre can increase or decrease based on a variety of factors ranging from weather to pests to soil corrosion or erosion.
When during the 60s’ and 70s’, major changes in environmental and genetic growing methods came into wide use resulting in higher crop yields, it was seen as an economic boon to farmers especially grain farmers. These methods included fertilization, better irrigation, pest and weed control, increased variety and selective seed breeding. Greatly increased yields of wheat, rice, and maize followed. Little did anyone know that by breeding increased yield, nutritional quality would be compromised. This unintended nutritional side effect was the basis for Davis’ study, “Tradeoffs in Agriculture and Nutrition” in March 2005 in “Food Technology”.
Chief scientist and sustainable agriculture expert for The Organic Center, Charles Benbrook had this to say about nutritional declines. “Plant breeders could maintain and even increase the nutrient content of most crops. But this goal usually takes a back seat to economic issues,” Benbrook said. “Large growers want size and fast growth so they can harvest early. These factors feed into sacrifices in nutritional quality.”
Benbrook says farming’s dependence upon chemical nitrogen fertilizers means we’re getting less for our money.
“Numerous studies have demonstrated that high levels of nitrogen stimulate quick growth and increase crop yields because the fruits and vegetables take up more water. In effect, this means consumers pay more for produce diluted with water. High nitrogen levels make plants grow fast and bulk up with carbohydrates and water. While the fruits these plants produce may be big, they suffer in nutritional quality.
“You can’t buy soil quality in a bag any more than you can buy good nutrition in a pill. Unless we understand much more fully what the critical balances are (in natural plants) it’s very difficult to import them to the farm in a bag or a bottle.” Benbrook said.
The Organic Consumers Association (OCA) is a non profit that works for fair trade, food safety, organic farming and sustainability. Featured on their website is a Mother Earth News article from 2004. The article documented nutritional declines in meats, poultry, dairy products, fruits and vegetables. The OCA contacted the U.S. Secretary of Agriculture for the official explanation. The secretary was asked if nutritional declines were linked to preventable factors.
The USDA’s Agricultural Research Service Director responded on behalf of the Secretary confirming that the nutritional decline findings were true in many, but not all cases. The Director went on to list variables that might be related to these apparent declines but offered no indication that the USDA would be studying the issue further. Recently the same reporters contacted the USDA again to find out any new developments on the matter. The USDA office referred them to their previous response and had no further comment on the subject. Both email and telephone contacts to the USDA were made for this article. No response had been received.
Benbrook has been quoted saying the USDA has a “tacit policy to avoid discussions of differences in food quality and safety that may be a function of how food is grown and processed,” Benbrook said. “The Department (USDA) made a political decision when they finalized the national organic rule. They declared that organic food was not nutritionally superior or safer than conventional food, even though there is solid evidence suggesting otherwise. Organic production systems which use slow-release forms of nitrogen produce foods that usually yield denser concentrations of nutrients and deliver consumers a better nutritional bargain per calorie consumed.”
The nutritional decline findings alone give reason to eat organic fruits and vegetables and eat more of them. In fact, for nearly all nutrients, organic fruits and vegetables remain our most nutrient-dense foods. When asked the best way for people to buy high quality fruits and vegetables, Davis said, “If the evidence holds up, the only sure remedy available will be going back to older, lower yielding varieties. A few specialty farmers are doing this already, for reasons of flavor, color and novelty, for example "heirloom" varieties. One thing that might help, when selecting vegetables and fruits at the store, choose the smallest specimens, because they may have smaller dilution effects. I do this, when the pricing is per pound. Wine makers say that the smallest grapes make the best wines.”
For a family eating fruits and vegetables, how much more do they need to eat to fulfill USDA nutrition needs?
“The median declines we found from data published in 1950 to 1999 ranged from 6% to 38%, with an average around 15%. So 15% more vegetables and fruits would theoretically make up the difference, with very little increase in calories. But to reach 5 to 9 servings per day, most Americans would need to make much larger increases,” Davis said.
This information makes the updated food pyramid not so much current as reflective of the need for an increase in fruits and vegetables in order to get the same nutritional benefits. Davis was asked his views concerning the USDA food pyramid.
“It's good in many ways. I question the idea, however, that grains, even whole grains, are the best foundation for everyone.” Davis said. “ Another big problem, but not with the pyramid itself, is that Americans on average don't even come close to the recommendations to limit added sugars, added fats and oils, and white flour and white rice.”
”Which brings up another point,” Davis emphasized. “For those who are concerned about nutrient losses in foods, and Americans should be concerned, the biggest problem and the most room for improvement is not with our current food crops. It is with what we do to with the major portion of them, calorie-wise after harvest. An amazing two-thirds (2/3) of American calories, on average come from depleted, man-made sources such as purified sugars, added fats and oils, white flour, white rice, and distilled liquor,” Davis said. “All of these items have suffered much deeper and broader nutrient losses than the nutrient declines we and others report in vegetables and fruits.”
“The remedy is available now to everyone, with no change in agricultural methods: Eat more whole foods, with the nutrients they had when they grew, and much less of these badly depleted, non-whole foods that never existed in nature. This is a very old message that most Americans don't readily welcome or don't think is important,” Davis said.Davis was asked how he would reorganize the current system of corporate farming to make it nutritionally better for consumers. Davis was clear.
“I think the way for this to happen is for aware consumers to be willing to pay more for foods that are grown in ways that they prefer. These preferences can involve higher levels of nutrients and phytochemicals where they can be documented. Fruits and vegetables with more flavor and greater maturity, especially fruits. Fruits and vegetables from local sources grown using lower levels of pesticides and herbicides.”
That conclusion certainly jives with the Organic Authority’s fruit and vegetable of choice, as always and in one word, organic.

Healthy Fast Food Organic and Healthy Restaurant concept

2007-12-17T09:15:00.000-08:00

Grand Openings in Early 2008 . Get ready for the best in Healthy Fast Food !

Coming soon to a location near you ..

The New Health Food Hut Restaurant ... The Healthy Fast food Alternative...... America is demanding healthier foods. We intend to supply that demand !

We will feature organic and all natural Burgers and Hotdogs, Raw Bar , Smoothie Bar, Wild Alaskan Seafood,Wild American Shrimp,and much , much more. Drive through, sit down, take out, home delivery , internet sales , and a built in retail area with health food store.All in one.We will be America's Healthy Fast Food Franchise.Second to none.....

The Health Food Hut is a new niche market franchise restaurant starting out located in key selected neighborhoods in Florida, and will work fast to cover all of America. The Health Food Hut's emphasis will be on organic and creative healthy foods. We support our American Ranchers, Farmers and Fishermen from coast-to-coast and up to Alaska! Welcome to a New Health Revolution! Fast Food and Delivery Redefined. We offer Healthy / Fast / Natural / Organic at affordable prices.

Making a Difference...
As Americans, we can make a difference...

So many of our largest food stores import their products from other countries. Our own farmers, fishermen and ranchers are often overlooked and undersold by cheaper products that are obtained and achieved through the suffering of others. Our traditional American ranchers, farmers, and fishermen have worked very hard to maintain food supplies that are safe, nutritious and, most importantly, all natural. The Health Food Hut will only support U.S. products and the people that have worked generations to preserve our way of life. In rare instances, If we can not get a particular item locally, we will only buy from American importers who strictly regulate their products. 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. 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.

Our intention is not to put down other countries, as they do not all promote harsh, unhealthy and unsafe conditions and labor methods. It's just time for us to return to American traditions and old family values and support our farmers, fishermen and ranchers.
Things Just Come To Us Naturally...