Industry News | March 26, 2010
Yoshinoya Gets Green, Nontraditional
“We are honored to have been chosen by UCLA to participate in this exciting project,” says vice president of franchise development and sales, Scot Hobert. “To ensure that our guests will completely enjoy their Yoshinoya dining experience on campus, Yoshinoya will be working closely with ASUCLA on the design and construction of this non-traditional restaurant. We will continue to explore options for growth in the non-traditional market as well as in our traditional segment as we bring our ‘meal-in-a-bowl’ menu to the American public.”
Slated to open in the fall of 2011, Yoshinoya’s UCLA restaurant will feature many green amenities, including an ultra violet hood, water-cooled refrigeration, energy conscious equipment, and green building materials. All kitchen waste will be composted on site along with all kitchen waste generated in building by other tenants. Yoshinoya will also incorporate the use of recycled and recyclable packaging.
“Although there will be significant differences in our some of our equipment and packaging in order to meet and sustain a LEED certified restaurant, customers will continue to enjoy our original recipe Beef Bowl, great value, and the same fresh Yoshinoya taste that made us famous,” Hobert says.
Food & Beverage
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