Garbanzo Mediterranean Grill, a Denver-based fast-casual restaurant concept featuring fresh and healthy Mediterranean cuisine, announced that Bob Bafundo, who has led company and franchise operations for the last five years, was appointed to the position of president. The news comes upon the departure of CEO Alon Mor on December 10.
Garbanzo Mediterranean Grill, a Denver-based fast casual restaurant concept featuring Mediterranean cuisine, opened its first urban location with the new interior design prototype in the heart of downtown Denver at the landmark 16th Street Pedestrian Mall.
The 16th and Market restaurant features the new Garbanzo interior design prototype. The new look is unique to Garbanzo, inspired by the rhythm of the Mediterranean and derived from spices and flavors found throughout the Garbanzo menu.
Garbanzo Mediterranean Grill is celebrating Bean Day this year by helping send young adult cancer fighters and survivors to outdoor adventure programs through First Descents. On Tuesday, October 21, funds will be donated in honor of the restaurant’s annual Garbanzo Bean Day celebration.
Garbanzo guests can donate a dollar or more at the register to First Descents and receive a Garbanzo Scratch & Win card at all Colorado, California, and Maryland locations. Scratch card prizes include a free entrée, an order of falafel, a cup of soup or a sample party tray.
If there’s one sure sign of summer, it’s the sight of smoke rising and smell of food cooking from backyard grills. Grilling, in its most basic form, is as old as humans’ taming of fire. The concept of having structures hold food above the flames came along later.
Today, flame grilling is a method used by a number of restaurant operators to provide a particular taste that differentiates them from their competitors.
It could happen to any restaurant.
Business is strong, with sales and unit counts growing quickly. Optimism abounds for a healthy future.
And then it happens. Contaminated food supplies filter into the system. Hundreds of customers get sick. Traffic and sales plunge as consumers worry over the food’s safety, and the brand’s reputation seems forever tarnished.
Garbanzo Mediterranean Grill, a Denver-based fast-casual, announced updates to its board of directors and senior leadership team to better align with long-term growth objectives. Rob Doran, current chief executive officer of Granite City Food & Brewery, and Michael Staenberg, founder of The Staenberg Group, have been appointed to Garbanzo’s board of directors. Industry icon Ralph Decker also joins the Garbanzo senior leadership team as director of field services.
Garbanzo Mediterranean Grill, a Colorado-based fast-casual concept featuring Mediterranean cuisine, announced the grand opening of its 30th location nationwide. The new restaurant opened Wednesday, April 9, 2014, at 4575 E. Cactus Rd., Suite 140 and is the second Garbanzo in Phoenix near Paradise Valley Mall.
Garbanzo Mediterranean Grill, a Denver-based fast casual featuring healthy Mediterranean cuisine, will celebrate the opening of its first Connecticut location on Thursday, March 20, at Evergreen Walk in South Windsor.
“South Windsor has been extremely welcoming,” says franchisee Gregory Slayton of GS GMG. “We are excited to provide authentic Mediterranean menu items that we are known for throughout the country.”
Garbanzo Mediterranean Grill opened its fourth Maryland location in Annapolis on Wednesday, February 26. The new restaurant is the fourth company-owned restaurant to open in Maryland and the 28th location nationwide.
On grand opening day, Garbanzo is holding hourly in-store prize drawings for items such as an Apple iPod nano, Wii Mini, Apple TV, Kindle Fire HD, Amazon gift cards, and Garbanzo gift cards. Guests can register at the restaurant on opening day for a chance to win.
Surging demand for dining options that are sensitive to dietary allergens has led to a change in offerings and operations for much of the restaurant industry, especially fast-casual concepts, where the customizable dish reigns. Gluten, the latest focus of the food allergy community, has had a particularly powerful impact on menus—and on employee training.