Foodservice Equipment & Supplies

SEP 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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SEPTEMBER 2017 • FOODSERVICE EQUIPMENT & SUPPLIES • 99 York (one) and Arlington, Va. (one). This summer, the chain made its debut in Boston and Chicago. Jen Denis, honeygrow's chief brand officer, says that in the near term, the com- pany will focus on increasing its density in existing urban markets and on growing quickly — but not too quickly. "We're trying to be very con- scientious about our growth," she says. "We feel that this concept has a lot of room for expansion, but we don't want to ever grow so fast that we risk cheapening the brand or trading quality for quantity." CONCEPT DETAILS honeygrow customers can create their own stir-fries, choosing from freshly made egg white or whole wheat noodles, rice noodles, brown rice or Boston lettuce cups and adding up to three veg- etables, one sauce and two garnishes. Add-on protein choices include roasted organic spicy tofu, cage-free eggs, roasted pork, chicken, beef, roasted shrimp and togarashi-spiced turkey. The menu also includes signature stir-fries. Examples include best sellers such as Spicy Garlic, featuring egg white noodles with roasted chicken, bell peppers, broc- coli, red onions, pineapple and parsley, and Red Coconut Curry, a vegan selection with rice noodles, organic roasted spicy tofu, pineapple, jalapeños, bean sprouts, scal- lions and cilantro. Recent regional noodle bowl selec- tions include Philly Roast Pork, Chesapeake Crab and NY Pastrami. Custom salad options start with customers choosing either lettuce, noodles or wheat berries as a base, then selecting from a wide variety of organic and seasonal produce toppings and house- made dressings. Chef-devel- oped salads include options such as Walnut St. Noodle, made with whole wheat noodles, organic arugula, mushrooms, raw cauliflower, roasted walnuts and parmesan crisps with walnut-lemon dressing and Vegan Kale with organic roasted spicy tofu, apples, carrots, roasted beets, red onions and radishes with mustard-soy vinaigrette. Like the rest of the menu, all sauces and dress- ings are prepared from scratch utilizing all-natural, often locally sourced ingre- dients. Many are produced in a centralized commissary to ensure consistency and freshness across all units. For dessert or as a stand- alone snack throughout the day, honeygrow offers its signature honeybar. Custom- ers can choose up to three fresh fruits, one variety of honey (buckwheat, clover or wildflower) or vegan-friendly maple syrup, and two top- pings (including coconut shavings, granola and dark chocolate chips). Local plain yogurt and whipped cream, made fresh in-house daily, are offered for a slight upcharge. Smoothies and recently added cold-pressed juices complete the menu highlights and help bring checks up to an average of $13. The chain doesn't yet offer delivery, mainly A modern, fast-casual salad and stir-fry brand, honeygrow serves up high-level culinary in a high-tech, high-touch environment. Photo courtesy of honeygrow

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