The fish and chips scene is so small in Niagara County that it’s difficult to find a place that specializes in one particular kind of food.
But the local restaurant scene has been growing and has now taken the name of Phytoploan, and it is a thriving industry.
It has been a success story for the local community and the restaurant scene in the town.
The Phyto-Plankton restaurant has taken off in Niagara with the help of an online petition and a growing community of supporters.
The website and social media campaigns have been very popular with many people and restaurants have embraced the opportunity to get in on the action.
The restaurant is called Phyplankton and the staff are known as the “Phyplanks”.
“It was pretty much born from a lot of the support we have received from the community,” said Phy-Planks chef-owner David Schmitt.
“It’s a big win for us, and a huge win for the community.”
Phy Plankton is now owned and run by David Schmitz, who has been working in the industry for the past 15 years.
“This is our third restaurant here in Niagara, so it’s been a lot to learn and grow,” he said.
“We really want to make it a success, and to be able to serve the community and do a lot more of the fun things people like to do.”
Phyl Planktons owners hope to expand into a third location, in the nearby town of Ojibwa.
“As we get closer to that point in time, we’re looking to open another restaurant in Niagara,” he explained.
“The first one was actually in North Carolina.
The second one in California, but we wanted to expand and try to get our own place here in Ontario.”
The first of three restaurants was the success story that was the PhyPlanktons in North Niagara, but there is now a third PhyPlankons, located in Ojibaigh in the Niagara Falls area.
The owners hope that the third location will have a different experience, as well as offering a better quality of service.
“Our goal is to get PhylPlankons to be a sustainable business in a good location,” Mr Schmitt said.
The concept of a phyplanky was originally developed by David and his sister in an effort to help raise awareness about the environmental impacts of food production.
“My sister had this idea and she said, ‘Hey, I’m going to start a business that has this concept of phy-plankons’,” Mr Schmit said.
“We’re all very passionate about phy, and we wanted something that would be fun, and really cool, and also that we could sell.”
The concept was to sell a line of phytoplankton fish that were harvested from the ocean, but then fed to fish farms in Canada and Mexico.
“That’s where the idea of phyl-planks came from,” he continued.
“I don’t know if you can really call it a phyl plankton, but that’s the name that it was given by the fishmongers who caught them.
We’ve always thought that we can sell fish that are not caught on land, and then we’d do a little bit of research and come up with a name that we liked.”
A PhyPod from the restaurant Mr Schmutz was involved with in Ojoibwa, was the first in the United States.
It was based in New York, but expanded to include other states in the US.
“When I started this, I really wanted to sell something that we would all eat,” he recalled.
“So we thought, ‘Well, let’s sell a phyt-planky, and people will eat it.'”
He said it was a success and now he has sold another Phy Pod in Canada, and hopes to have more in the near future.
“Right now, we are just focusing on Ontario and the Niagara area,” he told the ABC.
“But hopefully we’ll get to another country, somewhere in the world, eventually.”
Phyt Plankons has been around for about five years, but is the third restaurant in the country, following the Phyl Pod in New Zealand and the Phyt Pod in California.
Phy Plankts is a term that describes a type of phytonutrient that is found in some algae, such as algae that are fed to plankton.
It is a byproduct of fish digestion, so Phy Phy is what the fish are getting.
It helps them grow.
The plant is also known as a phytonucid, which is short for Phyosyn, a term which means the phytonuts are a type, or class of plant.
“Phyt Planks are not a real thing, so there’s no real reason why we would want to sell