“At the end of the day, we had that level of confidence in what we were offering,” he said.
The health-focused, fast-casual restaurant packs in flavor and uses high-quality ingredients sourced from local suppliers. Menu staples include salads, soups, grain bowls and appetizers such as hummus and vegetable spring rolls.
“It’s been different. We’ve done a number of restaurant openings over the last 10 years, and this has been unlike all the rest in a number of different ways,” Kerry Goebel said.
One challenge has been finding employees, despite rising unemployment. Some qualified workers aren’t willing to risk working in a restaurant setting or now have child care issues due to remote learning.