In my last column, I did say how nice it would be if local companies included some cool blogging in their websites. Just to remind us that there some human where those neat HTML codes are. To paraphrase again: ” Corporate blogging can give companies direct access to their customers, generate genuine feedback and give the business a human face, thus generating trust from its consumers.”
In the course of my net-surfing, guess what I found but the hip website of sugar-free resto Sugarnot with some one-of-a-kind blogging by : a doctor, a physical therapist, a nutritionist and three other foodies.
With blog entries about dieting, exercise and the like, plus recipes and an interactive menu showing the number of calories consumed…. the Sugarnot site is my corporate blog come true.
A bunch of bloggers will be having breakfast at Sugarnot this morning. Images of some mouthwatering cake and divine panini come to mind. Will tell you all about it when we get back… my blogger-friends are very much welcome to drop by. By all means, let’s have the coffee… 😛
UPDATE: Photos above show the goodies we had for breakfast. It was my first time to try sugarnot! and I never thought a foodie like me can go for healthy alternatives too. In fact, the only thing I need to do now is eat organic, LOL.
Sugarnot! boasts of being sugar-free, low-carb and low-fat. The bakery-coffeeshop slash deli was founded by a diabetic, and boasts of being the first of its kind in the country, if not the whole world. But even though their food is meant for those with diabetes and the health-conscious, sugarnot!’s offerings are far from bland and tasteless.
Take for example the Weight Watcher’s Delight I ordered from the menu – an ample plate filled with egg white omelet, assortment of diced fruits and grilled chicken slices. The latter was drizzled with pesto sauce infused with Glucerna SR Diabetes Nutrition. It was yummy and I cleaned up the plate while sipping their Mauro Italian coffee and sharing the house pasta arrabiata with Noemi. The pasta tasted so fresh and that was because only natural tomatoes were used for the sauce, which was made from scratch.
(to be continued)