Industry News | June 22, 2017

The Flame Broiler Continues Nationwide Expansion

The Flame Broiler, known for serving simple, healthy and delicious rice bowls while on the go, continues its nationwide expansion with a new location in the city of Meridian, Idaho. This will be the first The Flame Broiler location for the city of Meridian, as well as for franchisees Bill and Kim Wittkopf who look forward to introducing a healthier fast-casual alternative to their community.

The location was officially open to the public on June 7. However, to celebrate The Flame Broiler’s new restaurant, the location will be offering a buy one, get one free promotion along with a number of giveaways to the public on grand opening day, which is June 22.

“We are certain that our town of Meridian will happily welcome The Flame Broiler concept into the neighborhood,” says Kim Wittkopf, franchisee, The Flame Broiler. “Meridian isn’t familiar with the idea of a clean and healthy fast-casual alternative, so I know that once customers are able to try it for themselves, they will fall in love with the brand like Bill and I did. I’m really looking forward to watching the concept grow and flourish within our community.”

The Flame Broiler’s core menu features delicious rice bowls that start at only 140 calories. The bowls are made with non-GMO white or brown rice, Angus beef, all-natural chicken or organic charbroiled tofu, freshly blanched vegetables, and topped with chopped green onions. For an added flavor kick, guests are invited to top their bowls off with The Flame Broiler’s proprietary hot sauce, double hot sauce, triple hot sauce or their Korean BBQ inspired Magic Sauce.

“As a company, each newly opened The Flame Broiler location is exciting to see,” says Young Lee, CEO and founder of The Flame Broiler. “We enjoy seeing new franchisees like Bill and Kim open their own store in a new market and take great pride as The Flame Broiler concept expands nationally.”

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.