fresh&co Launches Spring Menu

    Industry News | March 27, 2019

    fresh&co

    fresh&co’s new innovative lunch menu captures the sweet and savory flavors of the season and will roll out at 19 locations.

    fresh&co—a healthy fast-casual restaurant group recognized by New Yorkers for its chef-inspired, locally-sourced and seasonal menus—has announced the launch of its new spring menu, featuring the debut of seasonal items for both breakfast and lunch that are compatible with some of today’s top diets.

    fresh&co’s new innovative lunch menu captures the sweet and savory flavors of the season and will roll out at 19 locations.  New menu items, consisting of both gluten-free and vegan options, include the Beets and Goat Cheese Salad, BEC on Sweet Potato Bread, BBQ Jackfruit Bowl, Black Venus Rice Side Salad, and Turkey Brie on Sweet Potato Bread.  The spring menu features unique and transformative ingredients such as a house-made purple beet dressing, seed-crusted goat cheese, jackfruit, jicama, sweet potato bread and black venus rice. 

    fresh&co has also debuted a new breakfast menu, including Banana Cakes, Keto Energy Bowl, Sweet Potato Hash, and the Fonio Bowl.  Most items on the menu are gluten-free, vegan, and paleo, and for the first time Keto friendly.

    “As a brand consistently evolving its seasonal dishes, fresh&co strives to be ahead of the curve as it relates to all of our ingredients and how we serve them,” says George Tenedios, co-founder and CEO of fresh&co.  “From our new diet-friendly menu items to the latest trends in incorporating seasonal and transformative elements, we are proud to stay current and adapt to our customers’ everyday lifestyles.” 

    fresh&co also recently announced its new and sustainability initiatives and prides itself on its responsibly-sourced, vegetarian-fed, hormone-free poultry & meats and non-gmo, natural, and whenever possible, organic ingredients.  Throughout the year, fresh&co rolls out new and environmentally-friendly items, such as biodegradable bowls instead of plastic ones, as well as paper straws instead of plastic.  

    “Our approach to advancing our menu is based on the feedback we’re hearing from our customers,” says Craig Rispoli, Executive Chef of fresh&co.  “We listen and revamp our menu with locally-sourced foods that are devoted to satisfying the ever-changing palates and eating patterns of our loyal customers, while staying true to delivering variety, quality, and abundant flavors of the season.” 

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