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Organic restaurant looks to expand; O zone a no-zone for unhealthy diet
Dubbed a "fast-food alternative," or "quick-service casual" no other restaurant in the country operates with the same concept, offering an almost complete organic food menu and utilizing only environmentally-friendly supplies and materials in their packaging and site location. Located at 1426 Fanshawe Park Rd., W., right at the corner of Hyde Park Road, O zone Organics is celebrating its one-year anniversary all week long (from Sept. 27 to Oct. 4, noon-2 p.m.). The restaurant was launched by three London entrepreneurs – Dr. Scott Kay, Walt Spivak and Robert de Lange – out of a social responsibility. "They didn't have to do this. They felt they were responsible to do this – that it was their social responsibility," explained Stu Brown, director of franchise development for O zone Organics. He said the three partners came up with the concept after tasting organic dining in cities such as New York, and the thought of a completely organic restaurant was one they believed filled a need and a desire among the dining public. With the exception of Coca Cola products, the entire menu, from burgers and fries, salads and wraps, to ice cream and root beer, is completely organic, Stu said. All the beef and chicken is antibiotic and hormone free, raised in a humane environment and fed only organic feed; dairy products come from cows raised on organic feed, never administered steroids, antibiotics or hormones; organic produce is grown in soil never sprayed with synthetic pesticides or fertilizers; and the french fries, including the very popular sweet potato french fries, are made from 100 per cent organic potatoes and cooked in trans fat free oil. To celebrate the one-year anniversary, O zone Organics has launched its new rotisserie chicken, which again, is completely organic. "Sometimes the secret ingredient in food is what's not in it," Stu said. Not only does the menu provide a healthy alternative, but the operations and many of the materials used at the restaurant are environmentally friendly. O zone focuses on helping people go green for the environment by using reusable baskets and trays for dining in, and biodegradable/compostable disposable packaging for takeout. The plates and utensils are made from cornstarch and cups are made from sugarcane that will break down in as little as 45 to 60 days. The restaurant looks to improve indoor air quality by using non-toxic eco-friendly cleansers and improves outdoor air quality through the exclusion of a drive-thru service. In addition the interior decor utilizes non-toxic paint and flooring, tables made from bamboo and Kieri board, and staff uniforms made from recycled pop bottles. Stu said the feedback from the public over the last year has been very positive as O zone has made strides to destroy the myth that organic food doesn't taste good. He said there have been three types of clientele over the past year: those who have a strong knowledge of organic products; those who are interested in wellness and may or may not be knowledgeable about organics; and the curious. But after giving O zone a try, overwhelmingly the people who have come into the restaurant have expressed a wish that an O zone location would open up in their neighbourhood. This feedback is the main inspiration to expand the business into a franchise operation, and while more London locations could be considered, the company plans on focusing on the Greater Toronto Area (GTA). "We plan to have 150 locations across the country. The maximum it's going to take is 10 years, but we could do it in as little as five," Stu said, adding that includes traditional store-front sites and non-traditional sites such as hospitals, universities and colleges. "We're not attached to ego here so we're open to anything," he said. While business has been fairly good in London, John Brown, a consultant with J & AB Consulting, hired to help O zone with its franchise expansion, said the GTA would be a better place for this type of operation. "If we located between Spadina and Bathurst in Toronto we'd probably quadruple the sales," John said, adding the London location would remain the hub of the operation, used for research and development and employee training. The time for this type of healthy and environmentally-friendly food service is ripe, Stu said, making the franchise expansion the next logical step. John agrees. "When you look at the top-five hamburger chains in Canada, they're doing more than $4 billion a year." The projected 150 franchise locations are about five per cent of the units presently operated by the top-five hamburger chains. "We're not looking to be an unreasonable player in this game but we do feel that there is more than five per cent available." The numbers are based on the Nilson Report, Stu noted, looking at the actual growth of the organic industry in Canada. "We're low-balling for sure," he said. John said as franchisepreneurs, O zone Organics will buck a recent negative trend he's seen in other franchise operations in recent years. "Franchising is all about hope. So what you have to do in franchising is paint a picture that a person can look at themselves, within that opportunity, and see hope. Our job is to fulfill that hope. Their job is to see the hope, take the risk and invest the money. Franchisepreneurs in Canada, he continued, seem to have lost that perspective. They take care of themselves leaving the franchisee out on a limb. "They've forgotten that their obligation is to ensure that that hope happens – in other words, success." He said the hope lies within the uniqueness of the O zone Organics concept, and while he concedes its an uphill battle, with organic and environmentally-conscious supply costs higher then regular restaurant-industry standards, which is passed on to the consumer, the societal trend toward healthy living on both a personal and environmental level is chipping away at that aspect of the uphill battle. Demand will reduce operating and supply costs which in turn will reduce pricing at the consumer level, creating a very competitive playing field for organic food-service companies. "The days of the small organic farmer are gone," John said. "Organics is big business." Stu said they recently attended a trade show in Toronto which included 150 vendors. For O zone, while menu prices are slightly higher than your run-of-the-mill fast food operation, Stu said the prices are comparable to a Harvey's or a Swiss Chalet. As far as suppliers go, Stu said much of O zone Organics supplies are produced in Ontario, and many are located in London and the surrounding area. "O zone's menu utilizes products, purchased locally whenever possible. The food has shown to not only be more nutritious but also tastes better. We utilize local suppliers as much as possible to benefit the area economy and lessen our carbon footprint," he said. For example, the organic meat is produced at Fieldgate Organics, located in Zurich and Ingersol, and organic ice cream is supplied by Mapleton Farms in Moorefield, just south of Mount Forest. Health value aside, Stu said, "people still want to have a good meal." Quality, and consistency in that quality are "priority-one" at O zone Organics, he said. For more information about O zone Organics visit online (see link). For more information concerning franchise opportunities, contact Stu Brown at 519-494-6973 or e-mail (see link). E-MAIL: O zone Organics - Stu Brown WEB: O zone Organics |
| Great concept but try the food. It turned me off from ever returning. |
| By: Bill on 10/01/2008 |
| I looooovvveee the food here. Finally, a fast meal I can feel good about eating. I just wish it was closer to where I live/work. Then I would visit at least once a week for sure. |
| By: Kera on 10/01/2008 |
| This is the most exciting concept and to have it start in Canada is even better! |
| By: Stu Brrown on 10/02/2008 |
| The burgers are great, especially with the sweet potato fries. |
| By: Jason on 10/03/2008 |
| Great food! When I need something quick for the kids, I'd feel much better having my kids eat at O Zone over McDonalds anyday! And the kids love the chicken nuggets and sweet potato fries :) |
| By: Shana on 10/03/2008 |
| I've been there -- fries were good... place was clean, staff were helpful. The burger I had tasted kinda gross. Menu had very few items and even for organic food I found the items overpriced. Personally, I won't eat there again. |
| By: Jacko on 10/03/2008 |
| Going to bring my daughter and give it try! |
| By: dennis on 10/03/2008 |
| The Veggie burgers are probably the best in the city, and the wraps are better then places that specialize in wraps. Fries are cooked in non beef product, non trans fat, organic oil, which is also probably one of a kind in the city. I recommend this place to any veg head, health or environmental conscious person I know. Yes, you pay a little bit more then you would at a McDonalds or comparable fast food joint, but the quality and freshness of the items is above and beyond what those large scale chains offer. Not to mention the food is grown or raised locally, meaning that your burger isn't being shipped in from South America or Asia like many of the other fast food spots. It is a must try restaurant. Pay the extra couple of dollars and enjoy food that is not only good for you, but tastes good and is a local product. |
| By: Joe on 10/03/2008 |
| Such an exciting concept. Corporate Social Responsibility should be on everyone's mind. This is the kind of business that changes the world. Awesome. |
| By: tina on 10/06/2008 |
| The food here is amazing and the price is more than reasonable for organic products. Try the new rotisserie chicken, which is moist and full of flavour. The hamburgers are the best burgers I have eaten in London and I love the sweet potato fries. The ice cream is super creamy and a real treat. For the few people who say they didn't like the food, I encourage them to try again. New businesses sometimes experience growing pains and shouldn't be written off based on one experience. I hope Londoners will move past their drive-thru mentality and support this type of unique local business! |
| By: Barbara on 10/06/2008 |
| I like O-zone, the concept is great, offering healthy organic food (not just organic but also healthy - i.e. whole-grains, etc.) and using compostable non-toxic containers, it's convenient and way better than other fast-food joints, but since I eat organic food all the time, I just wish someone else would open a "real" organic restaurant or a cafe/bakery, serving fine food, not just fast-food! I was about to open a small organic cafe but decided not to and so I hope someone else will do it for me so I can have a break from cooking once in a while but still eat healthy organic food! All the best O-Zone! |
| By: G. on 10/08/2008 |
| So why not organic soft drinks? Do they have a contract with Coca cola that is exclusive thus preventing them from carrying other more healthy drink alternatives? |
| By: who what where on 10/08/2008 |
| Ozone Organics provided the survivors who walked the opening lap for Relay for Life in London with food and refreshments after the lap. They were a resounding hit! Thanks for the yummy food - I had a great spinach salad the other day! The frozen yogurt was a real treat. Great concept. All the best! |
| By: catherine on 10/09/2008 |
| Can't wait to go! Really looking forward to it. Burgers are like pizza, even a bad one can be good. Crystal |
| By: koolio on 10/31/2008 |
| There are a lot of preservatives and 'bad stuff' getting into organic food these days too. I'm going to assume that you're screening for that in the products you use and based on that, PLEASE come to Calgary! We've been waiting for someone like you for years! |
| By: Chris on 11/22/2008 |
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