Pita and Bagel Concept

Pita and Bagel is a global vegetarian cafe model, focussing on the essential and culturally-rich foods of both Arabic (pita) and Jewish (bagel) people, which contribute to their cultural identity. The spaces celebrate the commonality of the two cultures, as well as the differences of the two cultures, in the simple act of sharing a table and food.


A Celebration of Israeli and Arabic Vegetarian Foods

  • Generative business principles of practice
  • Sustainable through smart design, code of high ethics and mindful operation
  • Organic – Vegetarian – Seasonal – Fresh Produce – Fair Trade – Ecological
  • A percentage of profits given to F.E.E.D. Foundation (Food Education + Environmental Design), taking organic waste streams into integrated food production
  • Promoting partnership within communities, environmental specialists and designers
     

Vision

Pita and Bagel is a global vegetarian cafe model, focussing on the essential and culturally-rich street foods of both Arabic (pita) and Jewish (bagel) people. This food space celebrates the commonality of the two cultures, as well as the differences of the two cultures, in the simple act of sharing a table and food.

Developed by founder, Andrew Hayim De Vries, an ecological artist with a personal connection and passion for Jewish and Arabic cultures, and a long-term commitment to sustainability and environmental design, as embodied in his work throughout his 40+ year career as an artist and designer.

The concept will evolve through creative partnership and collaboration with designers working in sustainability, vegetarian chefs, environmental engineers, educators and educational institutions.

The eateries will be established in common cities in Australia, then expanding to selected cities across the world. A percentage of profits will assist in establishing and contributing to the nonprofit component of the business, F.E.E.D. Foundation.

 

Cliental

The eateries will be established in common-place cities in Australia, then in selected cities across the world, which will attract a local and truly diverse cliental. It is expected to attract people of a broad demographic, but particularly those who are food-oriented, culturally mindful, vegetarian and vegan in preference, and environmentally conscious. It has the potential to appeal to all age groups and a broad market.

 

Food / Menu

Pita and Bagel will offer a seasonal and well-curated vegetarian menu featuring organic produce, which is sourced from local communities and farmers. An array of pita breads and bagels will be baked on site daily, forming the important basis of the menu. Imported items, such as coffee will be fair trade, and where possible, certified organic. The menu will be both Kosher and Halal certified (arguably a first in Australia), but will not lead with this definition in its marketing.

 

Ecological Balance

Key elements to inform the design and operation are:

  • Low Greenhouse Gas Output / Energy Efficiency / Transport:
  • The premises will be working towards passive solar allowing for natural lighting and ventilation.
  • Plant equipment, refrigeration, cook tops, lighting will be energy efficient or passive. For example, cool room storage will be a mix of electrical (or gas) refrigeration and passive cool room or cool box for specific produce.
  • The premises will be located central and adjacent to public transport, the use of which will be encouraged for patrons and employees alike.
  • Bicycle parking will be provided.
  • Toward Zero Waste / Materials:
  • A key design philosophy is to work towards zero waste and to optimise recycling.
  • No single use items will be used on-site. For example, milk would be delivered in stainless steel containers, with containers returned to the supplier.
  • Local community gardens’ compost worm farms or local free-range chicken farms will use kitchen organic matter.
  • Recycled and re-usable materials will be used to fit-out premises, including bars, tables, chairs, lighting fixtures.
  • Crockery, cutlery, etc. will be made from recycled materials such as empty food (glass) containers.
  • Re-use items will aim to be sourced from local communities
  • Take Away: Drinks, coffee, food containers, etc. will be ‘recycled content’ and calico napkins supplied.
  • Water efficiency and re-use:
  • Installation of water efficient fixtures (toilets) and appliances (dishwashers)
  • Water reuse technologies will be incorporated such as hand washing water and rainwater to supply toilet cisterns