Industry News | January 3, 2018

Rachel's Kitchen Eyes Phoenix for Expansion

Rachel’s Kitchen—a Las Vegas-based fresh casual restaurant concept that offers a carefully crafted menu, from the healthy to the indulgent—is eyeing Phoenix for its first wave of expansion outside of its Las Vegas hub.

While there are no set locations at this point, company founder and CEO Debbie Roxarzade believes the greater Phoenix metro can hold as many as five eateries over the next several years. The company is particularly eyeing Scottsdale, Tempe and Phoenix proper.

“Las Vegas and Phoenix are similar cities with the same beat and pulse as it relates to the food scene,” says Roxarzade. “We are pleased with the acclaim and recognition Rachel’s Kitchen has garnered in Nevada and we look forward to the opportunity to introduce Phoenix residents to what lucky Las Vegans have been enjoying for over a decade.”

The burgeoning brand offers a carefully crafted menu – from the healthy to the indulgent – 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 bringing great food to the table, Rachel’s Kitchen is also an active community partner, contributing to a number of local 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 be featured in any community that we become a part of as we continue to grow,” Roxarzade adds.

Including a franchise fee of $40,000, the estimated required investment for a 1,500-2,100 square foot location ranges between $250,450 and $522,880.

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