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    Rachel’s Kitchen Celebrates 13th Anniversary, Hits New Milestone

  • Industry News September 3, 2019

    Rachel’s Kitchen is celebrating its 13th birthday by lifting up its loyal customers and supporters – over 5 million times.

    “It’s been an honor to bring the vision of Rachel’s Kitchen to life, and to become a pillar in our community,” says founder and CEO Debbie Roxarzade. “We’ve now served 5 million meals and have become a place where family and friends can come together over a wholesome, delicious meal, and we are very proud of that. We are excited to see what the future will bring.”

    Rachel’s Kitchen has also served up over 560,000 of its signature Smoked Turkey and Avocado Sandwiches, which exemplifies the fresh and wholesome fare the restaurant is known for. 

    Rachel’s Kitchen and Roxarzade herself have been on a journey from the concept’s roots in the lap of luxury and taste of Beverly Hills to its home and found community in Las Vegas and ultimately launching Rachel’s Kitchen. Named after her daughter, the first Rachel’s Kitchen opened in 2006, thirteen years ago this month.

    Today, the burgeoning brand offers a carefully crafted menu using the freshest ingredients available, often locally sourced. Menu highlights include: Breakfast, Salads, Gourmet Sandwiches, Wraps, and Juices. A combination of the walk up, carry out experience, and a traditional sit-down restaurant, guests place their order at a counter using a wall mounted menu before retreating to a table where the food is brought directly to them, leaving them to comfortably enjoy their meal and a moment of serenity from whatever stresses the rest of their day may hold.

    In addition to serving wholesome food and delicious recipes, Rachel’s Kitchen is an active community partner, contributing to a number of charities from education and animal causes to health advocacy and child care services. 

    “Giving back is a large part of the DNA of Rachel’s Kitchen and will continue to be one of our top priorities as we look toward the next 13 years,” Roxarzade adds.

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