Feeding Customers in Vein
"It" is a nutrition theory of aligning food intake along one's blood type. For example, a type "A" would be best advised to ingest more vegetables and fish; a "B" should dine more on lighter meats like lamb and turkey and egg dishes like frittatas and omelets.
"I opened with exactly one client ... I now have over 50," Michael said about his business at Body Sculptors.
Clients started asking if he would not just create diets to follow, but actually provide the food as well. A dream was born.
"I drove all over, looking for a place," he recalled.
When the Mr. Chu Vegetarian restaurant closed, a Realtor suggested the location. When doing a walkthrough, Michael couldn't believe his eyes.
"I was so excited, but I tried to contain myself in front of the Realtor," he laughed.
The space was great, and the basics were in place, including a kitchen. It was basically across the street from his training business, to boot.
Over the summer, he partitioned the front to create a new dining room, installed some diet consulting offices, and upgraded the kitchen equipment. Then, he decorated the whole place in a light, subtle Asian theme. Finally, a new colorful sign went up outside–"Did you see it?"
It's Friday night, and Organic 4 Life is serving a steady stream of customers. It's a mix of types (pun intended), an older couple, a younger couple.
I get seated in one of the booths and check out the overall menu. It's actually four double-sided pages, each identified by letters ordinarily used for identification in a blood bank: A, AB, B and O.
Each page contains breakfast, lunch and dinner items (all are available anytime, right now) listed by name and a letter/number system (sautéed tofu = "AB-20").