Industry News | March 4, 2013

Rachel's Kitchen Expands its Horizons at Multiple Locations

The paint is barely dry at the brand new Rachel’s Kitchen Trails location in Summerlin North, work is almost done at a fourth restaurant to be located in downtown Las Vegas, and The District location in Green Valley has just expanded to meet customer demand.  

As residents seek out local businesses to support in our recovering economy, Rachel’s Kitchen is reaping the benefits of good food, smart operations, and a growing list of investors looking for a new passion in life. 
 
Rachel’s Kitchen started with the passion of founder Debbie Sofer-Roxarzade. She began her culinary career in Los Angeles and opened seven restaurants in the Southland, including trendy spots along Rodeo Drive, before deciding to escape the LA pace and move to Las Vegas. Named after Debbie’s daughter, the original Rachel’s Kitchen opened in 2006 in the popular Las Vegas development called Summerlin. The restaurant stays true to its roots, featuring bistro-style meals for breakfast, lunch and dinner, online ordering at www.rachelskitchen.com, and catering. Offerings include breakfast all day, wraps, award winning salads, sandwiches and burgers, creamy pastas, and the lighter side menu. The bistro-style restaurant also features a children's menu, healthful juices, and fruit smoothies. 
 
Chris and Stacy Connors were the first to approach Roxarzade about owning their own business. They opened the first Rachel’s Kitchen franchise in the Las Vegas suburb of Green Valley at The District at Green Valley Ranch in 2010.  
 
This winter they finished knocking down walls and stretching into vacant space next door to offer more room for customers. The second franchise is owned by longtime business consultant Kent Asaki. His location in Summerlin North at the Trails opened in December 2012 and is booming with business. Crews are now hammering away downtown at the Ogden at Las Vegas Boulevard where the third franchise will open in mid-February 2013 and serve up the same “wholesome food and delicious recipes” that all the Rachel’s Kitchen locations are known for. And 2013 will see two more franchise locations open: in the north Las Vegas valley at Centennial Hills and at McCarran International Airport – the gateway for visitors to Las Vegas from around the world.        
 
From a franchise perspective, Rachel’s Kitchen is appealing to a wide range of customers of all ages: from singles to families. The selections also increase revenue streams from breakfast through dinnertime. A location of around 2,000 square feet provides a comfortable amount of space to create an inviting experience. And the Rachel’s Kitchen foodservice staff provides multi-level guidance through the evolution of franchise establishment and ownership.  
 
Rachel’s Kitchen is an example of success thanks to business focus, customer service, great food, and owner passion.