Grown Kitchen Uses Cross Utilization to Make Organic Food Fast

Grown Kitchen Uses Cross Utilization to Make Organic Food Fast
  • Grown’s Shannon Allen stops into Foodable to talk cross utilization and healthy, organic fast food.

  • The Mediterranean Vibe can be made into a salad, sandwich or wrap, making these dishes fast and cost effective.

What's your vibe? Today on our Smart Kitchen set we welcome grown-woman (Founder of Grown), Shannon Allen. Grown is a truly healthy fast food restaurant. Everything in their restaurants is organic and every meal is available for order through their drive-through windows.

Their restaurant is a little different, and not just because of the nutritional information. Grown offers food in accordance with it's "vibes." You can get a salad, a sandwich, or a wrap in one of many "vibes" which are essentially different flavor profiles. And these vibes are just one of the secrets allowing Grown to offer such high-quality meals in less than 4 minutes. On today's episode, Shannon shows us the Mediterranean vibe and all the delicious, organic ingredients that go into it, while discussing her mission with Paul. 

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Shannon Allen is Changing Fast Food with Grown's All-Organic Menu

Shannon Allen is Changing Fast Food with Grown's All-Organic Menu

Shannon Allen grew up working in restaurants and in her Father's garden.  Food was always part of her life but when she met her husband Ray Allen, Shannon quickly realized how important the right food is to his success on the basketball court.  That's when her education in nutrition and healthy organic eating really began.  When her son, Walker, was diagnosed with type one diabetes Shannon struggled to meet his needs while constantly on the go - Grown was born.  Seeing the needs of the many, Grown provides healthy organic fast food with the convenience of a drive-thru.  As an Emerging Brand, Grown is breaking the norms of the restaurant business by creating a new approach for an entirely new type of consumer.  Watch the episode for more and download Foodable Labs' Emerging Brands Report

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Miami Chefs Create Their Own Culinary Scene

Miami Chefs Create Their Own Culinary Scene
  • Miami Star chefs come together to discuss the culture of South Beach culinary scene

  • Foodies love these Miami Beach restaurants for their unique cuisine

The greatest minds in culinary, all at one table: What would you ask? On this episode of Foodable’s At The Chef’s Table, Miami’s chef community unites in their desire not to follow in the footsteps of New York or Los Angeles but to grow their own culinary culture. Along with focusing on their own passions, these Miami chefs also emphasize the importance of evolving with their community.

Grown, Shannon Allen’s healthy fast food concept is just one of those striving to solve the problems today’s health-conscious consumer is facing. “I think if you’re not going towards farm to table, if you’re not sourcing local ingredients, you're going to answer to a customer that’s very smart, has dealt with health problems, has food allergies, is very aware of what they are putting in their mouth and that it affects not only how they feel but also their lifespan,” she explains.

Grab a seat at the table with host Paul Barron and Miami star chefs Giorgio Rapicavoli, Diego Oka, Paula DaSilva, Cesar Zapata, and Shannon Allen.

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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.

 
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Elon Musk’s Brother Opens an Affordable Healthy Grab-and-Go Restaurant

Elon Musk’s Brother Opens an Affordable Healthy Grab-and-Go Restaurant

By Kerri Adams, Editor-at-Large

Although there are several veggie-focused healthy fast casuals gaining momentum in today’s market, there has yet to be a quick-serve restaurant to successfully serve this primarily healthy options.

Well, that is all about to change. 

The Tech mogul and CEO of Tesla, Elon Musk’s Brother Kimbal is also developing an innovative concept. 

In August, Musk will be opening The Kitchennette, a restaurant in Memphis, Tennessee that will be not only healthy, but also affordable with food options all under $5 or less. 

The grab-and-go restaurant’s menu will be made up of salads, sandwiches and soups. 

The location of the fast food joint will be in the visitor’s center at Shelby Farms Park, a 4,500-acre park and conservancy. The décor will mimic a coffee shop with a few tables inside, with more seating options on the patio and park.

Establishing a "Real Food Culture"

Musk hopes this will re-connect people with their environment and community. 

"In the past five years, we've moved toward eating in our cars, our cubicles, and in front of our TVs. It's very isolating," said Musk to techinsider. "The reality is that we connect through food, and we have the opportunity to do it three times a day.”

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