food forward thinking

Food-forward thinking

We are determined to become the best restaurant company in America. This goal is centered on our food. We make craveable food with carefully sourced ingredients. Our passion is born from our 400-year old Roman flatbread recipe and has grown into our diverse menu filled with both traditional and food-forward flavors.  

We are passionate about making flavorful menu items using the best ingredients. We hold ourselves and our ingredients to the highest standards.

We carefully source quality proteins like our wild-caught Alaskan salmon, line-caught, dolphin-safe albacore tuna, naturally-raised, no-antibiotics added chicken, and oven-roasted organic tofu.  

We have removed high-fructose corn syrup from our mayonnaise, peanut butter, and yogurt parfaits, as well as from our handcrafted beverages. Additionally, our clean label salad dressings are preservative- and additive-free. Our hummus, granola, soups, and macaroni & cheese are all-natural. We have improved our cheddar cheese and multigrain and white flours for our flatbread. 

We look critically at paper goods and make conscious decisions about new products because we want to make meaningful steps towards sustainable practices. We chose a compostable, recyclable bowl for our new bowl line. Additionally, in an effort to avoid laminated menus and other materials in our restaurants, we chose to substitute laminated paper with  GPA Synthetic Paper, which is a plastic made from 30% post-consumer milk jugs. 

This is just the beginning.