In the fall of 2011 Jeffrey Pandolfino launched Green & Tonic in the Fairfield County, Connecticut market - a Revolutionary Plant Based Food Restaurant joins the Health and Nutrition Channel on eHealth Radio. “People are looking for a convenient way to weave high levels of nutrition into their lives at least two or three days a week,” says Jeffrey Pandolfino.
Listen to interview [audio player below] with hos...
In the fall of 2011 Jeffrey Pandolfino launched Green & Tonic in the Fairfield County, Connecticut market - a Revolutionary Plant Based Food Restaurant joins the Health and Nutrition Channel on eHealth Radio. “People are looking for a convenient way to weave high levels of nutrition into their lives at least two or three days a week,” says Jeffrey Pandolfino.
Listen to interview [audio player below] with host Eric Michaels & guest Jeffrey Pandolfino discuss the following:
- What is Green & Tonic?
- Why did you start Green & Tonic?
- What makes your concept unique?
- What has been the reaction been from your customers?
- Who are your customers?
- What are your plans to expand the Green & Tonic brand?
Aiming to satisfy the public’s rapidly-growing appetite for healthy eating, two Connecticut renowned food and beverage entrepreneurs launched a new quick-service restaurant concept that promises to redefine the market with an innovative menu consisting exclusively of goods that are energy-rich and nutrient-dense as well as great tasting.
The husband-and-wife team of Jeffrey and Cai Boldt Pandolfino, founded the concept, called Green & Tonic, and operates stores in Greenwich and Darien, Connecticut.
Jeff’s latest store in Greenwich represents an extension of the Green & Tonic brand the Pandolfinos introduced online in 2010 that has offered customers the opportunity to order for home delivery a wide variety of cold-pressed juices and teas, as well as fruit-, vegetable- and nut-based shakes. Both locations feature an array of items ranging from vegan/vegetarian wraps, salads, soups, and protein bars to oatmeal, dips and spreads, parfaits and functional smoothies, along with other snacks. All are designed to meet the increasing consumer demand for foods and beverages that are delicious, yet also low in calories, contain no preservatives and provide the fiber, vitamins and minerals needed to support today’s active lifestyles.
“People are looking for a convenient way to weave high levels of nutrition into their lives at least two or three days a week,” says Jeffrey Pandolfino, a graduate of Johnson and Wales culinary program and Florida International Hospitality School whose background includes culinary experience in Miami, Chicago, New York and Washington, DC.
“Living this lifestyle and eating these foods is only good. There is no downside,” says Jeff Pandolfino. “It's an alternative place for people to get healthy, good tasting food, which, ironically, we don't have in Greenwich."
“We’re taking our knowledge as chefs, restaurateurs and caterers and applying it – using modern ingredients, modern flavor profiles and modern food combinations – to create dishes that are quick, convenient, healthy and taste great, making you want to come back for more.” We believe in food as a foundation for good health and well-being. Proper nutrition allows the body to maintain a healthy balance, fight stress and fatigue, and heal itself naturally. Furthermore, understanding how our bodies use and react to the foods we consume is what enables us to reach our highest physical and mental potential.”
While a rising number of restaurants and chains today offer products within certain segments of the health food market, such as cold-pressed juices, smoothies or organic salads, Green & Tonic is the first to “put all of those things together into a synergistic concept,” says Jeffrey Pandolfino. “We’re breaking down the traditional quick-service, standing-behind-the-counter-and-serving-you mentality.”
Although there are, as yet, no definitive plans to expand the Green & Tonic concept to other locations, the Pandolfinos say their investor group is already eager to explore the possibility of restaurants elsewhere in Connecticut, including Fairfield, New Haven and Hartford counties, as well as Westchester County, New York. Such interest is based on the expectation that people’s hunger for healthy eating will only become more insatiable as costs associated with health care and prescription medications continue to soar.
Related Web Site: www.GreenandTonic.com
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