Why New Orleans food isn’t awesome anymore.

Groceries are dying?

At some point, word of mouth spoke loudly about where to eat. A voice yelling the names of these institutions of dining suggestions that drove an industry into a comfort zone.

With volume (of guests…not sound) the property owners were able to raise rent. This forced restaurant owners to cut cost. Labor cost was the first to go. I’ve seen quality cooks treated like shit just to help free up wiggle room in the budget for management to get raises.

A restaurant owner friend of mine answered the question that I ask all of my business owner friends,

If you could do it again, would you?

Most of them say “Hell NO”

He responded with a lengthy diatribe explaining why Smoothie King is the best business mode ever. bananas, ice, powder, cups, blenders, straws, and low wages due to minimal skill level. Brilliant.

Following the K. I. S. S. method:

Keep

It

Simple

Stupid

The restaurant industry found a way to serve its food and pay for Smoothie King simplicity in employee expectations.

Answering the need for lower wages…commissary food.

I’ve seen production facilities that look like Walter White’s fly infested lab. Pipes that run the entire length of the sterol cathedral of dead food.

Vats of gumbo that are stirred by machines are crammed with chemical cocktails of stabilizers, preservative, and chemical flavor enhancers. Many restaurants buy from these factories and the “food” is distributed in frozen plastic bags!

When I left the grocery industry it had much to do with the fact that some of my former employers used plenty of commissary food in their Prepared Food’s Departments.

I’m not here to complain. I’m here to help change.

We have ties to farms, farmers markets, coffee shops, mass production of fresh individual packaged healthy meals, restaurants, catering facilities and stadiums.

I want to take a step back and brag about once grocery chain. Local spot in downtown New Orleans

They’re growing food on the roof at Rouses.

Looking for cooks, wait staff, bar tenders, catering cooks/managers, and farmers, former Good Egg team members, and General Managers in the Slidell, Harahan, Abita Springs, Uptown, and Downtown New Orleans areas.

New and old restaurants plus a health food processing BEAST are all hiring. If you join any of these locations you’ll be able to transfer from location to location once you’ve been in the fold for a few productive months.

Multi unit management will be available down the line. Anyone with that experience should find my Twitter account and contact me. Be resourceful. Get creative. Make me laugh and you’ve got a better shot.

We are growing faster than our loudest critics and fondest supporters could have guessed.

Join the team and be a part of where we are headed. Attitude and dedication is more important than your résumé, as we are doing things differently.

One company in the mix would like you to eat food that has been approved by the American Cancer Society to help…well I can’t say heal or prevent cancer…I guess I can say, the team at Your Nutrition Delivered doesn’t cause cancer.

If things go as planned, we will happily team up with a smoothie company that is developing a drink that is proven to…well…FDA won’t let us say it cures diabetes but I think we can suggest that it lessens prediabetes with a combination of one Berry and one type of warm coffee extract and another secret yet healthy food a better explanation of their hard aim to improve your life and health can and SHOULD be found at…NuMe Health