Nuno Silvestre
Rohnert Park, CA (USA)
Role(s):
Founder/Owner/Principal
1-20
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Startup
Location:
Rohnert Park
Industry:
Food Service/Restaurant
Year Founded:
2011
Number Employees:
1-10 people
Business Stage:
Creation/Idea
Entity Type:
Not Incorporated
Description:
HEALTHY GRILL USA is a single project for the first Healthy Grill restaurant chain. The only Grill restaurants that will able to provide grill food exempt from any carcinogens.
In the XXI century more and more people are aware of the importance of healthy eating. Every year each family spends extra money on buying “organic products” in order to reduce the chances of cancerous diseases and improve their health.
Although the restaurant industry is very competitive, the lifestyle changes created by modern living continue to fuel its steady growth. Today, people are having some difficulties in managing their time, resources, and ability to cook for themselves. Trends are very important and our project will be well positioned for the current interest in healthier foods. This project will fill a gap on the food service industry and the only existing solution to ban carcinogens from the grilled / barbecued food.
Grilling is often presented as a healthy alternative to cooking with oil, because grilled foods can be lower in saturated fat, if fat is allowed to drip out after it liquefies. Although other problems occur that are forgotten or ignored.
Grilling according to the standard and regular methods is a major cause of cancer diseases in the world. Studies have shown that cooking beef, pork, poultry, fish, etc… by the traditional grilling methods at high temperatures lead to the formation of two different types of carcinogens described as benzopyrenes. Some of these are 400 times worse than smoking cigarettes.
Another aspect about the Healthy Grill USA project is that only clean energy sources are used. This with the involvement into the Recycling Food Waste program make us an environmentally friendly project as well.
The developed techniques and concepts resulting in extremely low-cost food production. The production costs, including labor costs of this project is up to 30% less than any traditional barbecue restaurant, which makes it even more attractive if we are talking about the concept of expansion by franchising.
The project was first developed in Brazil during the first decade of this century and is now ready to be released.
An executive summary can be found through the project website (itself the Executive Summario) and all information that supports the development of the concept of healthy grilled through the blog.
Website: (URL removed)
Blog: (URL removed)
This is a a single project in the World with a unique potential in the food service market.
To contact the project founder and principal, please send an email to (URL removed)