Industry News | February 20, 2017

Grabbagreen Growing in Arizona

As part of the brand's continued franchise efforts, Grabbagreen, the Arizona-based healthy fast food concept continues to expand across the country and their home state, Arizona. Grabbagreen has awarded two franchises to siblings, Matt Black and Janae Furr of Black and Furr, LLC making that 80 franchise agreements signed since launching franchising back in April 2015. The targeted locations are Queen Creek and Chandler.

"Living in Arizona, we have been big fans of Grabbagreen since it opened its first location in 2013," says Matt Black. "Grabbagreen was the obvious choice for us. We fell in love with the business opportunity that Grabbagreen brings to our family and we can't wait to grow the Arizona-based brand and bring healthy fast food to the East Valley."

In addition to the healthy menu, all signature menu items at Grabbagreen are prepared fresh and made-to-order. They also offer a variety of options for their guests to customize their meal with the popular 'Grab Your Own' option, allowing them to create a meal according to their dietary needs. At Grabbagreen, customers simply cannot make an unhealthy choice. The whole food menu is naturally gluten-free, preservative-free, GMO free, the proteins are hormone-free and antibiotic-free and organics make up 70 percent of Grabbagreen's signature bowls. The menu offers a full selection of grain and green-based bowls, fresh-pressed juice, handcrafted smoothies, Acai bowls, kid-friendly items, and a healthy breakfast menu that is available all day long. 

Grabbagreen currently has 15 restaurants operating in Arizona, California, Colorado, Idaho, New Jersey, North Carolina, Tennessee, and Texas. The franchise has executed 80 franchise agreements and 174 development agreements since April 2015. Grabbagreen expects to open at least 20 more stores in 2017 and will be opening their fifth Arizona location in the Rivulon Center of Gilbert Rd and the AZ 202 Freeway in Gilbert in March 2017.

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

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