America’s 1st Certified Organic QSR Is Giving Sport Fans What They Want

Foodable had the chance to catch up with The Organic Coup, the first certified organic fast food restaurant, once again, but this time at the Winter Fancy Food Show in San Francisco. On this episode of On Foodable, Paul Barron sits down with the brand’s founder, Erica Welton, to talk about latest achievements and future plans.

We first learned about The Organic Coup in 2016 when Foodable had the chance to visit its first location to learn about the brand in depth. Although the certified organic fried chicken remains at the core of this fast food concept with the fried chicken sandwich still being the favored menu item, the brand has started to develop six grab-and-go retail products that are currently featured at some Whole Food locations in Northern California.

This fast food joint has grown to 10 locations in just a little over three years. However, Welton believes that when she looks back at the brand’s history one day she’ll say that the “breakout moment” for The Organic Coup came once it opened a concession shop at a major sports venue like Oracle Park (formerly known as the AT&T Park), home of the San Francisco Giants.

We’re at the “San Francisco Giants ballpark and of course that was not part of the business plan, not a part of our original thought process...,” says Welton. “but, the San Francisco Giants, they had so many fan requests... requesting organic, clean, healthy food... food that they can feel good about eating… and some of their executives had been eating in our San Francisco location and so they brought us over.”

This lead The Organic Coup to later open at the Levi’s Stadium, home of the 49ers. In the last game of the season— during the College National Championship Game— the brand ended up closing as the No. 1 concession stand for the stadium making $37,000 in just four hours.

Check out the video above to learn more about what sets this fast food concept apart to get a clue to their success!

Michael Mina's Tailgate Experience at Levi's® Stadium

Michael Mina's Tailgate Experience at Levi's® Stadium
  • Chef Michael Mina used to tailgate at the old 49ers stadium, so it made perfect sense to open the Michael Mina's Tailgate at the Levi's Stadium. 

  • Ken Schwartz, FCSI consultant helped to design the concept's seafood boiling stations and all the custom kitchen equipment.

Football season is back and with it comes amazing food, amazing fans, and of course, a whole lot of showmanship. In this episode of “BUILT.,” see the sights and the sounds of Michael Mina's Tailgate experience at the San Francisco 49ers’ Levi’s® Stadium and learn how passion and vision can come together to create a foodservice operation that doesn't shy away from going big! (The only “going home” is guests going home happy.)

Levi’s® Stadium officially opened its doors on Sept. 14, 2014, when the 49ers took on the Chicago Bears. The state-of-the-art, 1.3 billion-dollar-stadium-seat venue (that can fit just below 70,000 people) has 8,500 club seats and 165 luxury suites. That is a lot of mouths to feed. When the stadium was in its early design phases, the York family, who own the 49ers, knew that they wanted to elevate the foodservice operation. So, they reached out to James Beard Award-winning chef and avid 49ers fan Michael Mina.

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