Sweet Spot hits the spot

OHSWEKEN – The Sweet Spot is more than just a smoothie or juice bar, it was created to help empower people to change their lifestyles.

“I started this business because I wanted to help people change the way they think about their health and lifestyle,” said Denise McQueen, part-owner of The Sweet Spot. “I found that I was doing an OK job at home living a healthy lifestyle and I wanted to share that with the rest of my community.”

McQueen said that as far as being unique goes, The Sweet Spot is pretty special here on the reserve. “There’s nothing else quite like it.”

McQueen is learning the Mohawk language and is enrolled in language courses at Six Nations Polytechnic. She is encouraging her employees and customers to learn some Mohawk words too that could be used when ordering an item from the restaurant.

“We’re not 100 per cent fluent by any means,” she said. “But it makes it feel special when you can try and order something in your native language.”

You’ll find smoothies, freshly pressed juice, salads and other healthy food options that are all made with organic ingredients. McQueen’s favourite part of the job is creating new menu items — especially smoothies.

“Our best seller is Strawberry Shortcake,” she said. “By far, people enjoy that one the most.”

The business will celebrate its one-year anniversary in May and for a new business it seems to be doing very well. Customers are usually pleasantly surprised with their first experience and enjoy the relaxed atmosphere.

“It’s the kind of place you wouldn’t expect to see here — which is what we wanted,” said McQueen. “People come here to grab a snack, do homework, have a meeting or hang out. ”

The Sweet Spot doesn’t offer any meat and likely never will, but even non-vegetarian’s can find something they can enjoy; McQueen said that she loves being a part of someone else’s healthy choices.

“It’s a great knowing there are other options here in the community,” said McQueen. “We’re not telling the community to stop enjoying the foods they are use to, or the restaurants they have grown to love — we like that there are so many different options here now.”

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