Foodchain brings fresh idea to Montreal: raw vegetables as fast food - most unhealthy dishes at u.s chain restaurants

Looks efficient.
The food is fast and fresh.
The concept is original and the crowds have begun to decline since the opening of Monday, May 15.
Chef involved-Charles-
Antoine Clart, Cheryl Johnson, and Jeffrey Finkelstein are both big names, and designer Zegon Peron is one of the hottest designers in the city.
Are we talking about another small restaurant, a bar, taco resto or wood-burning-oven-
There is no way of pizza shop style.
The restaurant in question was described by its owner as a fast restaurantfood concept.
But we are only a few miles away from burger fries and roast chicken.
I was on the menu with shredded, ground, chopped and chopped vegetables into salads, none of which even contained a leaf of lettuce. Intriguing.
Located in the heart of McGill College Avenue.
Near Catherine Carter Street
The first food chain has been in the planning stage for the past year and a half.
The main players are Crete and Johnson.
Chef/partner of Perronand Jean-
Foodsaine (general manager, Food Chain ).
The concept was originally conceived by Kerret and Sean and is very simple: Industry-
The powerful food processors are placed on the counter, and each processor is specifically responsible for specific salad combinations.
There are eight in total: carrots-endive, apple-beet, cabbage-
Mushroom radish
Cucumber cauliflowerpickle, fennel-daikon, celery-
Starter sandwich-green pear.
Slice the vegetables with different blades to best appreciate the texture and taste of the vegetables. Mix-
Ins includes herbs, specific seasonings (half the choice is vegan), and a cup of crunchy elements like sunflower seeds, nuts (no peanuts), buckwheat, and more.
There is no animal protein in all salads and no replacement is allowed.
Priced between $9 and $11, two services can be easily offered.
Salad aside, finkestein invented the croissants they call "magic bread --
Finkelstein insists that style flaky rolls reinforced with caramel onions, cheese, herbs and spices, and three vegetarian cakes ("They are not muffins or cupcakes. The fast-
The concept of a food restaurant has attracted chefs for quite some time.
Two years ago, David Chang, a New York chef at the Momofuku empire, launched a chicken sandwich chain restaurant called Fuku.
In Los Angeles, star chef Daniel Paterson and Roy Cui are the brains behind the LocoL chain that sells hamburgers and fried chicken, and now there are three places and a food truck in California.
The most successful high school
Restaurant owner entering the fast food restaurant-
Food game is Danny Meyer, his Shake Shack restaurant includes more than 100 locations in the United StatesS.
In the International
However, Crest
Bringing the table (or better yet, the take-out counter) makes a big difference.
"People always tell me what they see here and there," Crete said at the soft opening ceremony of the food chain last week, "but I'm not interested in what other chefs do.
I made a burger while working at the beer shop!
When I wrote the menu for Majestique, there was also a hot dog.
Today, everyone is reinventing the mushroom burger.
But we must adapt to the future.
"How would Crist describe his new concept," he said. "I think it's a bit like the Asian market . "
I don't want to eat any meat, mainly because the meat is fragile and has a short shelf life.
I want to use vegetables, but the vegetables we ordered for the restaurant are the same.
Quality is very important to me;
I will never make garbage.
All dishes are standardized. tested.
Our goal is to be a business, but still a human being.
"For Saine with a marketing background, the initial push was the lack of local chain restaurants specializing in healthy food.
"It surprised me," he said. "in 2017 it was difficult to get the right meal for $10.
We started with the concept of dumplings and salads, but gave it up because we were not such people.
I am a vegetarian now and eat a lot of vegetables so it is more suitable.
This group of people from Charles, Cheryl, zeburen and Jeffrey are a dream team, and then you have all the service teams in Montreal square, and these years of experience have helped you as well.
Their goal is to be saved. the-
Saine said, "there is no social mission behind this, we just want to feed people with better food --quality food.
"As for the salad itself, KRET says they are made very quickly and are served with vegetables every year --round.
11 recipes were tested and 8 made the final cut.
A few like mushrooms.
Broccoli salad with feta, parsley and citrus sauce will be familiar to customers in Montreal square.
There is no plan yet to buy more dishes at the food chain, but if an item is not sold, Kerret can change it.
When I suggested eating hot dishes like soup in the winter, KRET shook his head and said, "My plan is to have no gas stove, no oven, no food pit.
Our idea is to be able to easily turn the space that used to be a shoe shop into a restaurant.
No chef needed.
We hired young people with no cooking background.
"In this concept, the design of food chains plays an important role.
Everything was open, airy and spotless.
Most of the space is occupied by food preparation areas equipped with large counters --
Strength (cost: $4,000 a bottle ).
There is a display cabinet near the front ordering station with finkestan's cake in it.
"Our goal is to design a feeder," Perron said with a smile . ".
"It's not about creating an alternative experience, it's about feeding as many people as possible as quickly and healthily as possible.
There is a big gap in the market and we want to spread the quality concept without being picky or elitist.
"The room is framed with plywood, with a focus on large mirrors, a variety of conventional lamps and shiny blue-green walls.
The rest of the space is equipped with a row of tables and counters, which can be found in-site.
Passers-by can watch the salad-
Take action on the streetside, floor-to-
Ceiling windows in the kitchen.
"What I'm most happy about is transparency," Perron said.
No Grease here.
No ventilation system
It's clean food and customers can watch all the steps here.
There's nothing we can hide, and that's what we want to build in the design.
The first restaurant was used as a prototype.
Our goal is to be able to reproduce this in future restaurants.
"So, will we see a food chain in every food court, airport and ski resort?
They are not in a hurry to expand the concept, says Saine.
"We want to see how this can be solved first.
We're trying all kinds of things.
There are only 12 items on our menu, including a T-shirt.
We are using a different app so that the staff can do the shift and only pay by bank card or credit card. No cash.
How modern.