Flame Broiler Implements No Antibiotics Ever Chicken In Restaurants Nationwide
Healthy Fast Casual Korean-Inspired Concept Sources NAE Poultry for All Meals
By: Flame Broiler
Flame Broiler takes pride in knowing that the chicken they serve was raised from birth to harvest without the use of any antibiotics or hormones*. Flame Broiler's passion for sourcing superior quality ingredients is a crucial step for fast food chains as ingredient transparency becomes more important to consumers and franchisees alike.
"We lead with transparency and the commitment to delivering clean, high-quality ingredients to our guests," said Young Lee, CEO and Founder of Flame Broiler. "By sourcing poultry raised without antibiotics and hormones*, we ensure our food is made to nourish bodies instead of harming them."
Flame Broiler's core menu features bowls that are high in protein and appeal to a wide range of diets. The bowls are made with non-GMO white or brown rice, Angus beef, NAE chicken or organic charbroiled tofu, freshly blanched vegetables, and topped with chopped green onions. For an added flavor kick, guests are invited to top bowls off with Flame Broiler's proprietary hot sauce, double hot sauce, triple hot sauce or its Korean BBQ-inspired Magic Sauce.
For more information on Flame Broiler and their menu options, please visit www.flamebroilerusa.com.
About Flame Broiler:
Founded in 1995, Flame Broiler is a quick-service restaurant franchise that is loyal to its tradition of serving simple, healthy fast food at an affordable price point. Its menu consists of white or brown rice, Angus beef, no antibiotics ever (NAE) chicken, organic tofu, and vegetables. Additionally, the concept uses no dairy or fryers. Started in Orange County, California by Young Lee, Flame Broiler has grown to nearly 200 restaurants throughout California, Nevada, Arizona, Oklahoma, Idaho, Florida and North Carolina.
*Federal regulations prohibit the use of hormones in poultry