Hu Kitchen

the story name: Hu Kitchen (human kitchen)�motto: get back to human.�

�opened in september 2012, Hu Kitchen was created as a spot to serve “food for humans,” by going back to healthy, whole, organic foods.�

�the idea “get back to human” is the basis of �

Hu Kitchen’s goal:��

“to change the way modern human beings eat;� to create a food brand that doesn’t compromise quality

and that never, ever lies to people” �

location + hours

located on �14th street & fifth avenue,�

just one block west of �union square park.�

�open seven days a week�

m-f: 7 - 10�sat: 8 - 10 �sun: 9 - 9 �info@hukitchen.com�www.hukitchen.com�

�

78 fifth avenue�new york�

212 . 510 . 8919 �

the space previously �

“east west books”�*an eastern/yoga,

alternative bookstore�*around for 20 years �

�* two - story space�

* food ordering counters �

* ready-made items in display cases �

* bar serving alcohol, �including organic wine

& beer�* seating for 60 on

second floor�

the team owners:�

jordan brown �+�

jessica karp��

chef:�craig rispoli �

not originally restauranteurs:�jessica worked in finance �

jordan worked in real estate�

photo courtesy of nytimes.com��

the food

Hu Kitchen boasts a vast array of healthy, “clean,” and organic foods:��

* fresh juices �* smoothies �

* organic coffee & teas �* wide variety of breakfast, � lunch, and dinner options �* signature “mashbar” for �

creating personalized meals �* prepared-foods bar with large selection �

the food

menu can be found on �www.hukitchen.com�

�

the food * all gluten-free�

* large selection of vegetarian �and vegan foods �

* cooked with sea salt, pepper, �and olive or coconut oil �

* NO processed salts or canola oil �* absolutely no foods that come in �

contact with GMOs ��

* quality of food trumps locality:�hu kitchen’s promise to customers is to provide the healthiest/cleanest

choice, whether or not that item is produced and purchased locally.��

sustainability Hu Kitchen prides itself on providing customers with the most natural,

healthiest, and clean ingredients/foods possible...��

fulfilling that mission often means:�* sustainable practices often cut�

(local foods, energy efficiency, �recyclable building material)�

�they do, however:�

* package/present food in recyclable material �* provide receptacles for proper recycling�

* provide organic options as often as possible�* purchase in-season foods �

* purchase from local vendors (i.e. union square green market)�when it meets their personal quality standards.�

�

sustainability

more practices that increase their sustainability:��

* purchase and use of non-toxic/biodegradable cleaning supplies �* use re-usable dishes/utensils whenever possible�

* don’t use salt/pepper packets, but opt for grinders/shakers �* try to eliminate paper use by making menu available online, and using �

e-versions of files whenever possible�* encourage public transportation, �

and all delivery runs are made on bicycles ���

community + social media presence

* collaborates and shares ideas with �like-minded people and organizations �

* work with an advisory council �(local trainers, health coaches, �bloggers/journalists, doctors) �

�* active collaborator with local gyms �

* work together to promote healthy lifestyles � * participate in charitable events �

focusing on the removal of �toxins from foods and clothing.�

�* rotisserie pineapple named �

“most healthful snack of the year”�by local NY Daily News �

��

community + social media presence

* very active on social media platforms �

like facebook and twitter��

* connect with current and prospective customers �

through witty, yet eye-opening, messages about mainstream

foods displayed on a sandwich board outside the restaurant.�