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    fresh&co Announces New Franchise Opportunity

  • Industry News November 26, 2018

    fresh&co—a healthy fast-casual franchise recognized by New Yorkers for its chef-inspired, locally-sourced and seasonal menu—has announced the launch of its franchise opportunity and plans to further expand throughout the Northeast.  

    With 18 corporate-owned restaurants currently open and operating throughout New York City (17 in Manhattan and one in Brooklyn), the expansion plans will tackle underserved neighborhoods in Manhattan, the boroughs, and the outskirts of Long Island and New Jersey. According to co-founder and CEO George Tenedios, the growth will be primarily achieved through multi-unit franchising, as well as the opening 3-5 new corporate stores each year.

    A franchise development agreement for three restaurants in the Westchester area of New York has already been signed. 

    “We believe in a better food future, based on local and organic farming. We believe in supporting local suppliers, cooking from scratch, and eating seasonal ingredients that are so fresh you actually can taste the difference,” says Tenedios, noting that 66 percent of American consumers say they are more likely to visit a restaurant that offers locally sourced food items. “When we opened our first fresh&co in 2010, we started a new movement in fast-casual food. New Yorkers were becoming more conscious about what they were eating and we set out to make food that was quick and easy, but also healthy and flavorful. We look forward to bringing our one-of-a-kind dining experience to even more consumers throughout the region.”

    fresh&co’s chef-inspired menu uses seasonal, local and organic ingredients from carefully chosen suppliers and growers to create flavorful meals that accommodate an array of dietary choices and needs. Staying true to its “Just made. Just for You.” slogan, the brand has collaborated with both chefs and nutritionists to design a natural, healthy, and delicious menu that offers options for carnivores, vegetarians, vegans and those with gluten intolerances. From salads and quinoa bowls to homemade soups, fresh-made sandwiches and cold-pressed juices, fresh&co is the go-to spot for hungry consumers who want a healthy meal—fast.

    In addition to partnering with local suppliers, fresh&co acquired its own farm in Orient, New York where they supply fruits and vegetables directly to their NYC restaurants to provide the ultimate from-farm-to-desk experience.

    fresh&co only uses vegetarian-fed, hormone-free poultry and meats, along with non-GMO, natural, ands wherever possible, organic ingredients. The restaurants serve three meals a day, and snacks and juices too, for round-the-clock visits. 

    “We are changing the way consumers view healthy eating—from taste and nutritional facts to accessibility and pricing,” adds Tenedios. “Our team has over 25 years of combined restaurant experience and has built a successful business operation. Our philosophy on food and community-focused business practices has caught the attention of consumers and franchise investors alike. The future looks bright for fresh&co and we have only scratched the surface of our potential.”

    Tenedios knows a thing or two about the hospitality business. He started working in the restaurant industry as a teenager and earned a degree in hospitality from Fairleigh Dickinson University in New Jersey. His father and fresh&co co-founder, Steve, has been in the restaurant business for more than 25 years and in addition to fresh&co, his portfolio of brands include New York staples such as Café Metro.  

    George and Steve are both heavily involved in the day-to-day operations of fresh&co. George has personally opened each fresh&co restaurant to date. 

    Including a franchise fee of $45,000, the estimated initial investment to open a fresh&co franchise is between $633,000 and $1,503,500 in NYC. Each location typically occupies approximately 1,200-2,000 square feet of retail space and presents franchisees with multiple revenue streams (breakfast, lunch, dinner and catering).

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