12-Year Local Brand Urbane Cafe Thinks There's Room for Growth in Fast Casual

On this episode of On Foodable Weekly, host Paul Barron talks to Tom Holt of Urbane Cafe about why he decided to take on a full made-from-scratch menu in Ventura, California 12 years ago.

In 2003, Holt was a professional motocross racer and couldn’t find a healthy fast casual in Ventura. He took that as inspiration to create his own. And thus, Urbane Cafe was born. Everything at Urbane is made from scratch from the bread and the sauces to the dressings. The ingredients they use are as fresh and local as possible.

Barron asks Holt about his thoughts on how the fast casual sector is starting to get crowded. Of course, some concepts are going to succeed and other are going to fail, but being a “winner” isn’t the end goal for Holt. For him, there is a greater purpose to his menu.

“I don’t want to see any losers. I want to make sure that we’re able to really feed the general population with good healthy food,” he says.

Find out more about Urbane Cafe and their mission by watching the episode!

 
logo2.png
 

Everytable: The Oasis found in Food Deserts

Foodable met up with some of the great minds in hospitality at this year’s HUB conference in Southern California. On this episode of On Foodable Weekly we hear how CEO Sam Polk started Everytable and how the company stays profitable.

Everytable creates healthy grab-and-go meals and sells them for cheaper than the price of local fast food. The goal is that everyone, even those in food deserts, can afford to feed their families nourishing meals.

Everytable is able to offer these meals at such low prices due to their small stores. Each store is about 700 square feet and only requires 2 employees working at a time. Their food is prepared at a nearby commissary kitchen in bulk and delivered to the stores daily, minimizing labor costs.

Find out more about how this company is improving local communities by watching this episode of On Foodable Weekly.

 
logo2.png