While some consumers may believe fast food is a fast track to unhealthy eating, The Organic Coup hatched a new idea when it comes to chicken. This brand became the first USDA certified organic fast food restaurant, confirmed by their certifying agency, CCOF.
"We were shocked to find out we were first," founder Erica Welton said.
This concept was inspired by the team's years of working at Costco Wholesale, and the push for social change in foodservice became the foundation of the business. The name began as a typo for the word "coop," but "coup" was also fitting: coup is defined as a takeover, and that's exactly what this restaurant is doing — taking over the fast food industry with a new, organic attitude, proving that fast food has the potential to be good food.
"We want to serve the highest-quality product at a fair price," Welton said. "I'm also a mom of two young boys. [I'm] very passionate about what goes into my kids' food. Chemicals, pesticides, antibiotics, and as a food buyer for Costco, learning more and more about what is getting put into our food — it was scary."
Organic efforts could become complex, but The Organic Coup's operation is simple.
"We are not going to be a restaurant that has 50 items on the menu," Welton said.
The Coup Signature Sandwich is made up of chicken sourced locally from Mary's Free Range Organic Air-Chilled Chicken. The breasts are soaked in buttermilk, hand-breaded, and fried in coconut oil — honestly, the most expensive oil they could choose, but it is low in cholesterol and high in vitamin A. The menu also consists of a wrap and a bowl, and all buns are toasted and wraps are steamed to order.
The restaurant also offers unique sauces, from spicy BBQ ranch, sesame ginger, mustard Vinaigrette, and more. Guests with a sweet tooth can also nibble on their organic popcorn, drizzled in caramel and with either white or dark chocolate.
More than about making fast food good food, The Organic Coup is about being good to the environment, too. Their chicken is air-chilled, a tactic used in Europe and Canada. Unlike the water chlorine bath method used in the United States, air-chilled facilities save 30,000 gallons of water every day.
The tables at the restaurant also have a touch of sustainability, as they are made from reclaimed wood (and were even built by Welton's father. All the restaurant's cleaning supplies and pest control are also organic certified. And to continue the education of their staff, The Organic Coup has a wall dedicated to going back to the basics, emphasizing the importance of non-GMO and hormone use.
"You know, I think it's very difficult to cheat Mother Nature, and in the end, there is always a price to pay. To disrupt such an old mentality on the way food was being brought to people just seemed like a lot of fun," Welton said.
Power to the chicken! Want to learn more about how this restaurant is rewriting fast food? Watch the full episode now.