Former Fast Food Execs Are Leading a “Fresh Casual” Revolution

Popular chain has big expansion plans for its brand of healthy eating.

July 31, 2014

IRVINE, Calif. – Two former McDonald's executives are trying to bring kale, quinoa, and other upscale foods to the masses with a health-conscious restaurant chain called LYFE Kitchen.

According to a recent article in Business Insider, Mike Roberts, the former global president of McDonald's, teamed up with Stephen Sidwell, who helped found the meat substitute Gardein, and Mike Donahue, McDonald's USA's former chief of corporate communications, to launch LYFE Kitchen three years ago. The chain now has 10 locations in California, Texas, Colorado, Illinois and Nevada, with plans to open 250 more within the next five years.

Every dish on the menu is under 600 calories with less than 1,000 milligrams of sodium, and the average check size is $4 to $14, according to the company. Butter, trans fats, white sugar, high-fructose corn syrup and other food additives are barred from the menu, and locally sourced ingredients are used when available.

Billed as “fresh casual,” customers order their food at the counter and have the option of taking it to go or sitting at a table, where their food will be served by a waiter.

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