I don't think targeting people with "diabetes" -- using the term either in the name, or better yet a tagline or slogan, is such a bad idea. Yes, emphasize natural wholesomeness in general and not diabetes exclusively (in other words, make my family want to come with me!), and don't limit your customer-base so much. But do mention diabetes on the menu and in marketing as well as people with similar dietary restrictions (i.e. celiac, though everything on the menu doesn't need to be friendly to everyone), as well as overall good food.
A coffee-shop type environment, one which encourages patrons to mingle with each other, might be preferable to one where families are isolated in their small booths. I'm not sure how you'd pull that off though -- super large table with multiple parties seated together, maybe? But I know that I'd love to talk to other people with diabetes without attending a stuffy convention or training class. Who knows, it might even become an equivalent to a singles' bar!
One thing I would absolutely not do is use the term "diabetic" anywhere ("diabetes" is OK). It all goes back to the old debate over whether we are "diabetics" or "PWDs" - some are turned off by the former, and even if they're not, it's way too clinical to be in a restaurant title (come to think of it, using "PWD" might not be a bad thing -- it's kind of like a secret insiders-club, understood only by people in-the-know, though I'm not so sure how well known the term is in the offline community).
Also, I'd avoid the term "healthy". It's highly subjective and often met with skepticism-- it's been used to described diets consisting entirely of juiced fruits and vegetables, high-protein-no-carb diets, high-in-whole-grain diets, vegan diets, even McDonald's salads. It's become a meaningless marketing term, kind of like "Lite".
I honestly don't know if such a concept would work -- you already start by limiting your potential customer base, but if done right, I think you could succeed.
I think the concept of a "diabetic diet" or anything being especially "diabetic" is really outdated. Also, there can be a significant difference on how people with type 1 vs type 2 manage their condition. For me (a type 1) my ideal diet is one that is relatively low in carbs AND for which I have an accurate carb count for each item. I stay away from foods like rice, pasta, and bread because (for me) that cause problems hours after eating.
Back when we had slow-acting insulins and no pumps, eating for type 1s could be very difficult, as the entire meal plan had to revolve around the insulin. Now, however, pumps make things easier provided you know approximately how many carbs you're eating (and your I:C ratios are set correctly). I actually cringe when I hear anything that "especially made for diabetics." It makes me think of sugar-free candies which cause my BG to shoot up almost as much as the real thing.
I would go but I think you shouldn't say its a diabetic care for it may scare people off. I think just healthy choice aimed care would be better. Then you could advertise to everyone needing and wanting to be healthy.... unless u do something on a smaller scale like a food truck or farmers markets then u could focus on specific crowd...good luck!
I think it's a great idea... may be you can also focus on having sugar-free sweet dishes as well coz that's something you generally don't find in market/restaurants very easily... If I have a place to go which serves healthy food and sugar free products, I'll never go anywhere else!
Agreed that you must try to catch the attention of people with diabetes (and hypertension, etc.) but saying that its "healthy" in general, would make sure that you gather a larger customer base... also some diabetics take the word as a social taboo, so they'd be shy in coming over too...
they have all their nutritionals available. too bad they're only in NYC and Wash DC I follow them on Twitter and I frequently see my DOC friends tweeting about going there for lunch. It's fun to watch them making all the salads too.
I'm late to the game but I've been involved in the restaurant business for more than 30 years and I want to warn you that it is a very tough business and that a good concept and good intentions are only a small part of what is required. If you haven't been in food service before I'd be very careful. Your financial security and mental health are on the line.
