Rachel’s Kitchen Revs Up Expansion Plans: This small but mighty “fresh casual” brand is ready to expand beyond Vegas.
Rachel’s Kitchen may be Nevada-based now, but the restaurant’s roots stretch all the way across the majestic California desert to the lap of luxury and taste—Beverly Hills. It’s here that Rachel’s Kitchen founder Debbie Roxarzade first made a name for herself in the culinary circles of Los Angeles, creating a number of celebrated restaurant concepts, including Debbie’s Bistro, which was once recognized as one of L.A.’s Big 10 Best New Restaurants by Los Angeles magazine.
After the success and notoriety of what were ultimately seven restaurants in Los Angeles, Debbie decided to relocate to the newest culinary capital of the world: Las Vegas. Home to more celebrity chefs than possibly anywhere else in the world, Debbie couldn’t have picked a better location for her latest venture. Influenced by the California cuisine she specialized in during her years in Beverly Hills, the menu is chef-driven and carefully crafted using the freshest ingredients available—often locally-sourced—and ranging from healthy to indulgent. Named after her daughter, the first Rachel’s Kitchen opened in Las Vegas in 2006.
Twelve years later, that single café has grown to a mini-empire of seven unique locations around the Las Vegas Valley, including a coveted spot inside McCarran International Airport where nearly 50 million visitors from around the world are exposed to the Rachel’s Kitchen brand and its fresh casual menu every year. The brand is now poised to expand beyond Nevada to additional states with a focus on Utah, Arizona, California, Colorado, and Texas.
Rachel’s Kitchen provides comprehensive training covering all aspects of restaurant operations. This includes up to three weeks of classroom and on-the-job training for partners and key management staff. The corporate office provides support and ongoing guidance from site selection to opening day, including restaurant setup, build-out, décor, and industry leading best practices. After opening, the company provides ongoing support, including quality reviews and checkpoints, access to approved suppliers, proprietary products, and technological assistance.
In addition to bringing great food to the table, Rachel’s Kitchen is also an active community partner, contributing to a number of local charities ranging from education and animal causes to health advocacy and child care services. Franchisees should recognize that giving back is a large part of the DNA of Rachel’s Kitchen.
Roxarzade says a background in the restaurant industry is certainly a plus for franchisees, but not a requirement. “A passion for business, following brand standards, ensuring a positive guest experience, and becoming an integrated part of the community are the most important qualities we look for in a franchisee,” she says. “Rest assured, we will provide the training you need to adopt and use our systems and procedures.”
Rachel’s Kitchen is reinventing the restaurant experience. A combination of walkup, carryout, and traditional sit-down restaurant, guests can grab healthy options to go, or enjoy their meals and a moment of serenity inside the brand’s signature warm, upbeat, and cheery space. With its fast-casual concept with an emphasis on fresh, Rachel’s Kitchen is poised to deliver exactly what today’s conscious consumers—and franchisees—are looking for in a partnership with a restaurant brand.
For more information about franchising opportunities with Rachel’s Kitchen, visit www.RachelsKitchen.com
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