In a recent article in SFGate by Chris Colins properly titled “Don’t want to open a restaurant? Take over someone else’s,” the article vibrantly features an innovative chef.

Anthony Myint (30) wanted to share his creations such as pork belly and jicama but did not have a retail stores. Thinking out of the box, he started serving his fusion delights in a food cart named Antojitos San Miguel Food Cart.

As his “cult” following expanded through word of mouth and food bloggers, he rented out an unused Chinese restaurant Lung Shan.

For viewers who have dreams of opening a restaurant or bakery, never let money stop you.

In the past, I have helped my boss open a Alohana Hawaiian Grill, a fast food restaurant in Berkeley.

Here is the list we needed:
-Find investors
-Build a website
-Hire professionals such as accountants, architects, engineers
-File permits with the city
-Invest a few hundred thousand dollars
-About three month build out time

But, we missed the spot.

Instead, focus on the core (food + community):
Anthony Myint focused on the food. All the while, he can get immediate feedback from his customers serving his delights out of his food cart. Was it too spicy? Was the dish priced too high?

By serving satisfied customers, they become your best cheerleaders and they will share their experience through word or mouth. People trust their friends the most. His websites also build community by donating profits to great charities.

With over 5,000 restaurants in San Francisco, it is rare to find someone as innovative as Anthony Myint.

Underdog
1634 Irving St.
(between 17th Ave & 18th Ave )
San Francisco , CA 94122
(415) 665-8881
Open 7 days a week
11:30am – 9pm
www.myspace.com/underdogorganic
{click to see food photos}

Sometimes quality is all it takes to make something truly special. With a bandana head band, owner Rizza Punzalan serves organic hot dogs and a host of other healthy offerings.

With a stern look, Punzalan said, “We’re more than a restaurant, we’re a movement.” Aside from serving healthy delights, often customers become friends and get embedded in the community.

Almost everything on the menu is USDA certified organic and they do not sell anything that contains GMO’s (genetically modified organisms), artificial sweetners, artificial flavors, transfats, and high fructose corn syrup.

With Jefferson elementary school located just half a block away, she also sells organic snacks in hopes to provide a healthy alternative for students.

Patrons can easily identify the comical signage in the foggy Sunset district. One step through the door, the décor is casual and cozy. The walls are plastered with artwork from Punzulan’s room creating a very eclectic and colorful wall. Notables are Bruce Lee and Bob Marley whom she considers were “underdogs” in their own industry.

Just like her creative and free spirited decoration, Punzalan is both charming and friendly. This is evident as you can hear greeting customers and tickling one of her customer’s baby. Aside from the three tables inside the restaurant, customers can be found enjoying their dog and watching passersby. Without any design cues, the menu items are pinned against the corkboard.

ll of these details portray a sense of unpretentiousness, which is exactly what Punzulan was aiming for. Although she does not serves alcohol on her menu, Underdog has a liquor license.

After graduating from San Francisco State University majoring in Business, she started working for a bank in corporate America .With a strong creative thirst, she left her job, looking for something more.

In order to finance Underdog, Punzalan and business partner Max Leung traveled around the United States selling hemp lollipops at local festivals for three years. Her Fililipino mom encouraged her to do something she loves.

The hardest part about being an entrepreneur is dealing with the accounting component which includes taxes, payroll, and book keeping. With the increase in gas prices, some suppliers have started charging a surcharge on the deliveries.

Targeting a niche industry, Punzalan and Leung have relied fully on word of mouth advertising. They believe every satisfied customer will evangelize her food and organic movement.

Starting with drinks, the Steaz organic tea is a refreshing starter. Made with sugar cane as oppose to corn syrup, the beverage leaves (a) clean (and) sweet aftertaste. The “potater-tots” ( made from organic Russet potatoes-$2.99) are a great starter.

To eliminate grease and oil, the tots are oven basked. The homemade potato salad w/ bacon ($3.69) advanced my path down the comfort food lane.

Served on a basket tray, the fire roasted pepper sausage flames my palate with jalapeno peppers rounded out by chicken and turkey. Not to fret, the buns are made from potato for those concerned about carbohydrates in their diet. For crunch, a spoonful of organic saur kraut, vibrant relish and diced onions did the trick.

Organic ketchup and an array of mustard dresses my hot dog. Served on a wheat bun, I ordered the “veggie kielbasa”($3.99) for my vegetarian selection the notes from the herb were obvious. My least favorite and served on a bed of greens, the “vegan bratwurst” ($3.99) made from tofu and micro-brew ale completed my sausage feast.

Unlike most hot dog meals, I felt very light and had a clean after taste. Punzalan says that absent are nitrates and fillers in the sausages and this creates a light sausage.

{click here: search for more food photos}

Happy 4th of July to my readers. Today I continue writing about my adventures at the Buy Fresh, Buy Local food tasting. Spotting an ice cold chest of apple juice, I marched forward and was greeted by Kendra, the director of Nana Mae’s Organics.

With a charming smile, she invited me to taste her organic apple juice made from Gravenstein Highway. A few sips did the trick. The notes from fresh apples had an upfront full bodied taste.At retail, a bottle can cost around $3.95. Kendra also gave me a jar of her apple sauce which was incredible. Compared to commercial apple sauces, Nana Mae’s had was not watered down and simply tasted like fresh apples.

hint. try adding apple sauce to a turkey sandwich, a slight sweet note adds great character to a sandwich

Connection. I never understood until that day why people spend a premium to buy organic food. Aside from being free from chemicals, buying organic product gives the consumers a rare chance to connect with the farmers behind their product. I am more likely to spend a premium buying Nana Mae product since I have met Kendra. She is a hard working mom, the wife of a farmer, and a very kind lady. Enough reasons to buy her products.

Interview. Like any small business owneres, Kendra plays multiple rolls including mom, marketing director, and all roles that make the operation running. She mentioned that many small organic food companies are being acquired by food giants such as Smuckers. Despite all the long hours of work, Kendra enjoys being an evangelist to a great tasting apple juice.

Best line followed by “Let’s be Frank…”
“dogs gone good, made from 100% grass-fed beef”

After full bodied wines, nutty hard cheeses, and a few sea-sweet oysters, I approached the Let’s Be Frank hot dog vendor. With a cheerful smirk, the server informed me about the delicious grass-fed beef. One bite did the trick. With a slight snap from the casing, the beef hot dog displayed a pungent rich beef taste.

The dogs are free from hormones, antibiotics, and chemicals. More information can be found on the Let’s Be Frank website.

Restaurant Consultant. Lets Be Frank is obviously targeting a niche market: healthy eaters and those who support local farmers. As for their promotional offerings, I like that they have hot dog stands in front of Pac Bell Park promoting their product. Despite each dog costing around $6, there is a growing market for healthy hog dogs and they make great treats for the upcoming July 4th weekend.

Served at Restaurants. You can find Let’s be Frank dogs at Spork and Underdog.

Last week, I was invited as “Press” to Buy Fresh Buy Local Food Guide Press Release Party at 1 Fort Mason. Once step into Fort Mason, I have arrived to fresh food heaven. With a wine glass and food tray in my hands, I danced away to my eating adventures.

For starters, oysters on a half shelf with a tart vinegrette did the trick. My favorite was a butter crust fixed with beet mixtures. Cheese, wine, and great bread started the day.

In the upcoming blogs, I will feature some vendors and highlights.

CAFF
Community Alliance with Family Farmers
www.caff.org
Temra Costa
Buy Fresh Buy Local Director
email:temra@caff.org