Taboonette Middleterranean Kitchen Poised to Expand as a Top Fast Casual Franchise
Taboonette Middleterranean Kitchen is set to soar in fast casual with a revolutionary chef-driven concept—and the creation of a whole new healthy food category—primed for franchising.
The emerging brand is the quick-crafted gem of critically acclaimed New York City restaurant, Taboon is known for serving up “Middleterranean” trademarked dishes that meld the flavors and healthy diets of the Middle East and Mediterranean regions.
Taboonette serves up the same magical fare, in a fun, upscale American-style setting. The made-from-scratch menu is inspired and created by Taboon’s world-renowned Chef Efi Naon, an Israeli native and classically trained chef, who originated the wood-fired, slow-cooked signature fusion cuisine.
“We took all of our fine dining sensibilities, and the successful cuisine that we were known for, and came up with a fast-casual concept,” says Danny Hodak, Taboonette’s founder, and president. “Taboonette takes the same unique, beautiful flavors and spices, packaged into a system that is scalable, with great food that we love and know is healthy and fresh—and what everyone wants to eat today.”
Taboonette’s flagship location, opened in 2012 in Union Square near Greenwich Village, is now a standout among New York City’s favorite quick service restaurants. With the April opening of a second corporate-owned restaurant in the booming development area of Manhattan’s Hudson Square, Taboonette is poised to expand with franchise partners as one of the hottest brands in the industry.
“Taboonette’s model is ripe for franchising, with a convenient, inexpensive, and health-conscious concept that has made fans eager for more locations,” notes franchise veteran Gary Occhiogrosso, founder of Franchise Growth Solutions. “Markets will be selling fast.”
Foodies are rejoicing. The restaurant cuisine is the perfect fit for today’s healthy lifestyle and the trending Mediterranean diet. Middleterranean foods combine the healthy oils, grains, and proteins of the Mediterranean region with earthy spices and stuffed and skewered specialties of the Middle East to create a cuisine all its own.
The restaurant’s hummus, falafel, and pocket foods: meat, seafood, and vegetable fillings, in pitas, bowls, or plates, are today’s go-to food with no second guessing required by the guest. Food is made to order, using flavor profiles created by Chef Naon that are designed to maximize every dish and provide a uniquely distinct competitive advantage for franchisees.
“We didn’t want to be one of those restaurants with watered-down buffet lines. We want people who eat our pulled pork to make sure they eat it with the apple-jicama slaw and the chipotle mayo and cilantro,” says Hodak. “Our flavor profiles and recipes are developed by a professional, with a chef’s pedigree, using high-quality ingredients. We managed to put all this in a franchise package that can be easily produced with technology that we put in the kitchen.”
Taboonette has teamed up with Occhiogrosso to grow in prime metropolitan markets on the East Coast and Texas, with plans to open up to 50 locations nationwide by 2022.
The brand offers franchise partners an established business model rooted in hospitality, backed by experience and best-in-class service and operations, including state-of-the-art technology in kitchen preparation and kiosk ordering, and a robust marketing program designed to drive sales through social media engagement
The socially conscious, community-centric Taboonette is actively seeking qualified franchisees to expand the brand’s nationwide footprint and be part of one of the industry’s best franchise opportunities.
“We’re looking for franchisees who are passionate about food,” Occhiogrosso says. “Our franchisees should uphold our brand culture, which is characterized by smooth operations, excellent guest service, and community involvement.”
To discover the opportunities of franchising with the original Middleterranean restaurant, visit taboonettefranchise.com.
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