Green Is Better Brings Organic, Healthy Food to a Fast Food Market Desperate for Innovation

By: Green Is Better
 
NEW YORK - Aug. 9, 2015 - PRLog -- Green Is Better is an organic, French fast food chain with over 40,000 daily customers, serving over 9.6 million salads a year, and operating in over 22 countries. They are presently taking the fast food world by storm with their franchising opportunities because of their innovative, green-based business model.

     “Green Is Better doesn’t have a customer base like most restaurants. We have a fan base,” Says Danny Angel, Multi-Unit Franchisee of Green Is Better. “Our fans are incredibly loyal to the brand and make Green Is Better a regular part of their work-week schedule. As a multi-unit franchisee, this is a tremendous asset.”

    Green Is Better, a 2006 concept, was created in the “French cuisine country.” The goal of starting this company was to create a fast food restaurant that served healthy, gourmet food at a reasonable cost. There was a need for a healthy option and Green Is Better began leading the way to be the alternative to traditional fast food.

    The US Department of Health and Human Services estimates that 310,000 to 580,000 deaths occur in America each year because of poor diets. According to a 15-year American Heart Association study, young adults that consumed fast food at least two times a week gained 10 more pounds and had a higher insulin resistance than those who ate it less than one time a week. Based on these statistics, it is evident that Green Is Better is not only needed in the marketplace, it is crucial to help stop the heart disease and obesity epidemic in America.

    Traditional fast food restaurants serving junk food will most certainly decline in popularity over the next several years because of studies identifying the damage it does to the human body. Green Is Better continues growing in popularity as a viable, healthy alternative to traditional, disease-causing fast food restaurants. Whether it is the French, designer-salad experience, with produce from local farmers, or the high quality, French sandwiches, there is a healthy option for every member of the family.

    Aurélie JEANNOT, a franchisee, says, ”The Green Is Better operating system makes it possible for me to walk in to any of my restaurants knowing that I will see the exact same level of high quality product everywhere I go in my market. Knowing my restaurants operate with this level of consistency gives me more time to do what I do best — make sure my guests are happy.”

    To find out more about how to contact a franchise broker to join the US network of Green Is Better, visit: http://www.greenbusinessonly.com or contact Green Is Better by e-mail at: info@greenbusinessonly.com

Contact
Rebecca Smith, Green Is Better
***@greensaladbars.com
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Source:Green Is Better
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