n e w s

Virginia-Highland Restaurateur Launches Nutritious Meal Service After Inability to Find Healthy Alternative for Ailing Mother

Launch represents personal journey from American contemporary comfort food to nutritious, low-calorie meals that nourish, stimulate weight loss

SUMMARY: GOOD MEASURE STARTS SERVING ATLANTA IN JANUARY •  Good Measure is creation of Tom Murphy, owner of Murphy's in Virginia-Highland for 24 years;
	•  Firm offers fresh, nutritious, low-calorie 3-meal-a-day plans to Atlanta beginning in January 2004; •  Customers order the weekly 21-meal plan each week by calling 404.815.7695 or toll-free 866.366.3762;
•  Meals are planned on a five-week rotation with diverse selections to provide variety all month; •  Fresh meals are prepared weekly by gourmet chefs supervised by Murphy's culinary staff; •  Good Measure offers consumers two choices: meals providing 1,200 or 2,000 daily calories, which allow for variances in gender, height and metabolism; •  Both plans stimulate weight loss and provide low-sodium dietary benefits; •  Good Measure will donate 10 percent of all profits to Project Open Hand, an Atlanta non-profit agency that provides freshly cooked meals and nutrition services to people with symptomatic HIV/AIDS, homebound senior and individuals with other critical illness or disabilities at no cost; •  Additionally, distributors will be asked to deliver five meals to POH customers each week.

IDEA BORN FROM CARING FOR MOTHER'S ILLNESS

•  Tom's mother, Alice, was diagnosed with ovarian cancer in 1998; moved to Atlanta in 2000;
•  She had been private nurse in Scarsdale, NY, to Martha “Sunny” von Bülow;
•  While undergoing chemo, Alice altered diet to focus on eating right and losing weight;
•  Along with other family members, Tom brought her meals, often from his restaurant;
•  When he and his sister were out of town on vacation, Tom contacted Project Open Hand;
•  He found, unless one was indigent or HIV-positive, there was no healthy delivery option;
•  After Alice died in 2001, Tom told his brother Brian someone should start such a service;
•  Brian mentioned his roommate/best friend: Wayne Knight (“Newman” from Seinfeld);
•  Wayne lost 117 pounds on similar LA program called Susan's Healthy Gourmet;
•  Tom flew to L.A., studied the program and returned to Atlanta to start a business here.

HOW THE PROGRAM WILL WORK

BENEFITS: Nutritious, high-quality and convenient

TARGET MARKET: Those who want to eat fresh food, lose weight and spend less than $20 a day

GOOD MEASURE STAFF:

     Tom Murphy , Owner, opened Murphy's 24 years ago; named one of top 100 restaurants in Atlanta in 2003. His wine shop has received a Wine Spectator Award.

Meredith Statler , Nutrition Director, on faculty of Culinary Art Institute, Culinary Experience includes management at Emory University Hospital, Centennial Olympic Park Food Service, The Lovett School.      Todd Sanson , Executive Chef, 17 years of food experience, includes consulting, catering, menu and banquet planning, nutrition and food prep for the Governor's mansion in Santa Fe, NM. He was a featured chef in the PBS show “The Chile Pepper Kitchen.”

     Meredith Statler , Nutrition Director, on faculty of Culinary Art Institute, Culinary Experience includes management at Emory University Hospital, Centennial Olympic Park Food Service, The Lovett School.

     Todd Sanson , Executive Chef, 17 years of food experience, includes consulting, catering, menu and banquet planning, nutrition and food prep for the Governor's mansion in Santa Fe, NM. He was a featured chef in the PBS show “The Chile Pepper Kitchen.”

     Jeff Liddy , Operational Manager, has held management positions at MJ Foods, dba The Lenox Café, Harry's Farmer's Market and ConAgra, Gilardi Foods, Inc. Was consultant to The Father's Table, LLC.