Better Brands is introducing Upbeet, its new fast-casual restaurant brand serving fresh, customizable food made with local and organic ingredients in a West Coast-inspired environment.
Created by Better Brands’ co-founders Erik Maier, Cristy Nolton, and Kelly Wallace, Upbeet will occupy approximately 3,500 square feet at 1071 Howell Mill Road, a new adaptive reuse project next to the Westside Ironworks development in the West Midtown neighborhood of Atlanta. The restaurant is set to open its doors to guests this fall.
Atlantans who have been craving clean, convenient food options will be able to get their fill of Upbeet’s made-to-order organic salads, grain bowls, protein plates, acai bowls, yogurt bowls, smoothies, and fresh juices.
“We’re so excited to bring this healthful food to Atlanta,” says Erik Maier, CEO of Better Brands. “At Upbeet, guests won’t have to sacrifice nutrition for convenience. Our quick, customizable food will fit almost any diet. We designed Upbeet to be a restaurant guests can visit several times a week, whether for a nutritious meal or healthy snack.”
The restaurant will also feature a smoothie, superfood bowl, and juice counter, where guests can grab organic snacks and drinks on-the-go. Upbeet’s menu, designed by Better Brands’ culinary director, Cristy Nolton, will include vegetarian, vegan, paleo, and gluten-free options.
Upbeet will also serve local draft beers and organic wines. Non-alcoholic beverage options will include cold-pressed organic juices, kombucha, house-made lemonades, organic iced teas, natural sodas, seltzer waters, and organic coffee.
The restaurant will seat 100 guests in its dining room and covered patio. With architecture by Atlanta-based Seiber Design, and interior design by Better Brands’ Erik Maier and Kelly Wallace, Upbeet’s “California casual” style features oak paneling, white brick, geometric tile, live plants, and walnut furniture locally crafted by B-10 Union.
Like sister concept Yeah! Burger, Upbeet also aims to raise the bar in sustainable business practices. The restaurant’s green efforts include recycling glass, plastic, aluminum, and paper products; composting of food waste and packaging; the use of Energy Star equipment throughout the restaurant; LED lighting; installation of water-efficient toilets, restroom fixtures, and kitchen faucets; and use of 100 percent compostable cups, to-go packaging, and utensils.
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