Seattle Sutton is a prepackaged diet plan of fresh food that is provided twice a week. They have 2 levels, 1,000 calories that becomes 1,200 calories when you add 2 fat-free dairy products as recommended, or the 1,800 calorie plan with the same (or similar) recommendation. You start on Thursday when you pay and pick up your first set of meals. Then you return on Monday for the remainder of the week’s meals.
Seattle Sutton is the name of the founder, a registered nurse who lives in downstate Illinois. She has a web site that shows menus and gives some background info. It’s not a ‘community’ site. She calls it “Seattle Sutton’s Healthy Eating”.
Seattle has a couple of restaurants where you can get a meal to eat in or to go. They have 2 types of business opportunities – one type that makes the meals, the other type is the meal distributor. The meal distributor is typically just an office with a desk and 4 large, sliding-glass door refrigerators. The office is in a building that houses medical professionals (dentist and doctor offices). You just walk in, pay, and take your bag of pre-packaged goodies.
The packages are plastic boxes with clear tops. They are labeled, but not consistently. Some foods come with complete nutritional analyses. Some just tell you what’s inside, no nutritional info.
Seattle Sutton claims that 64 grams of protein is provided per day. This may vary from day to day – but should balance out for the week.
It is a calorie and fat controlled plan. It is somewhat ‘old fashioned’ in that it’s not low-carb at all. You don’t get any choices, but they don’t serve any beef, which was a plus for my taste. Seattle Sutton offers way too many real sugar sweets (muffins, sweet breads), especially for breakfast. She also offers fruit juices, which I think are nutritionally not worth the calorie cost.
Fresh fruit is provided – typically one fruit per day, but the fruit can often be unripe and small in size.
This is a quote from a Seattle Sutton user:
The food is rather bland (tuna noodle casserole) but she does try to make it interesting (the chicken fajita was good, but not spicy). Nothing is repeated in a month, although in the 5th week, I’ve begun to see repeated meals. It costs me $99 a week for the 1,000 calorie plan. Not sure what the bigger plan costs. That’s an ‘average’ cost. In some areas it’s cheaper, but not more expensive, I don’t think.
Since I started Seattle Sutton I’ve begun to exercise (jog 3 miles a day. 6 days a week). I think this has contributed to my feeling hungry, usually late in the day. I don’t think 1,200 is enough calories for my activity level. I fill in with a mini-bag of popcorn, an extra yogurt or a piece of fruit at night. I’ve lost 9 pounds since I started. I think I gained a little muscle weight, though.
Seattle Sutton – Home Page.
One of my relatives went on this diet and lost a huge amount of weight. They gave me some extra food of theirs and while it was rather bland, it was still decent, and I don’t think it would be too difficult to stick to it.
I am really interested in talking to you more about the distributorship you had in Michigan. I was considering Michigan or another state where most of my family live. Please contact me at firstname.lastname@example.org
Hubby and I are starting this and the 2000 cal plan is $135 / wk and 1200 cal is $115. Hoping it’s good. Hubby didn’t realize NO beef… hmmm, wonder how that’ll go down.
I had a distributorship in Michigan. I do not know how the other ones in other states operate but The corporate office does not have much control as to how they franchise part of the operation treats the distributors here in Michigan. After allowing people over several counties in Michigan to invest money to open a distributorship with a required store front. The kitchen or Michigan franchise started raising their prices to us as distributors saying they would be doing more advertising. Then they slowly made things more difficult for us and they treated us poorly, many of us feel deceived especially after receiving notification that they would now be offering the plan to just about any zip code in Michigan (free home delivery) from the kitchen essentially making us distributors no longer necessary. Some of they forcefully closed others they offered buyouts that hardly covered their losses or potential loss to close the store. The main corporate original business when contacted seems to over look how the Michigan office has done business with their distributors. The food has many flaws. As a distributor when ever I contacted the kitchen to discuss a problem they often responded back that these complaints just come from unsatisfied customers who want an excuse to get off the plan. They did not need an excuse as there are no contracts you can order week by week. So it made it hard to achieve customer satisfaction when the people who made the food did not want to handle a complaint or problem concerning the food. It became too over priced for most people due in part to the economy and in part to the greed of the main franchise or kitchen here in Michigan. I doubt that they will be looking for any more distributors here in Michigan, but I would warn other states who are building kitchens that anyone considering a distributorship location may want to know about what has happened to us as distributors in Michigan. I would make sure that you have a rock solid contract with the franchise. A defined and protected area (which we were told we did). Try the food yourself for long term if possible due to meal plan twice through to see how it works for you and if you get bored or tired with it. While there are many aspects to it that are enticing, freshly prepared…there are also many things that I would say are a detriment. You have to order all 3 meals for the entire week. You can not order just lunch & dinner or just dinners or a combo of. I had customers who wanted to do Monday – Friday that was not allowed. If you do not like fish there was fish on the menu. If you have any food allergies this diet is probably not for you. If you are a vegetarian it is not for you. People either like it a lot or not at all. Some complaints that I received as a distributor, unripened or over ripened fruits/veggies, stale bread products, too many carbohydrates and missing food items to name a few. This of course was a problem of the kitchen that I had to refer to them. It can be a good program but only as good as the kitchen that prepares it and only as good as the relationship between the franchise kitchen and the distributors. In the case here in Michigan after attending distributor meetings the biggest complaint that was heard was a lack of cooperation on that level.
I don’t know where you live but it would cost me $232 a WEEK from Florida–that’s a whole lot of money—don’t ya think?!!