Texas Says ‘Howdy’ to Rachel’s Kitchen’s Fresh Casual Concept

Rachel's Kitchen 1

Founder Debbie Roxarzade Brings her Culinary Expertise and Healthy Eating Focus to the Lone Star State

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Rachel’s Kitchen, the innovative fresh casual brand established in 2006, is expanding beyond its Las Vegas home base to Texas with an opening this spring in Frisco, which is north of Dallas. The brand has signed an additional franchise partner in the Lone Star state, with further expansion on the horizon in the Dallas-Fort Worth market.

“We are super excited to have begun development in the Texas market starting in Frisco,” says Debbie Roxarzade, founder of Rachel’s Kitchen. “With this expansion, we’re seeking more potential franchise partners interested in the restaurant industry to bring the renowned and proven success of Rachel’s Kitchen to the state of Texas.”

Debbie Roxarzade, Rachel's Kitchen franchise  founder
Founder Debbie Roxarzade

Named after Roxarzade’s daughter, Rachel’s Kitchen serves fresh, wholesome, reasonably priced food with a gourmet twist that’s often prepared with locally sourced ingredients. Menu options range from healthy to indulgent, including breakfast, salads, gourmet sandwiches, wraps and juice, as well as dairy-free, gluten-free, vegan and keto choices.

“We’re always listening to what our guests want,” Roxarzade says, citing the new drive-through express concept as an example, which enables guests to create made-to-order salads, grain bowls, juices and smoothies.

Fresh, Healthy and Affordable

Half of consumers say healthy eating is a top priority, and the pandemic only accelerated the trend, according to a McKinsey & Company survey. But, in a separate Cleveland Clinic survey, 46% of Americans believe cost is a barrier to a heart-healthy diet.

Consumers’ interest in finding affordable food options that bring joy and support their health, and their increased demand for lighter alternatives to more decadent menu options are among the top food trends for 2024, according to a Food Navigator-USA podcast. Roxarzarde’s focus on fresh, healthy ingredients – as well as affordability – has kept Rachel’s Kitchen on the cusp of culinary trends, transforming the fast casual concept to fresh casual.

Rachel's Kitchen
Rachel’s Kitchen’s menu options range from healthy to indulgent, including breakfast, salads, gourmet sandwiches, wraps and juice.

In addition to wholesome menu offerings, Rachel’s Kitchen practices sustainability by using eco-friendly packaging materials including biodegradable and recycled materials. “In 2024, sustainability is not just a trend; it’s a necessity that aligns with consumer values and expectations,” writes Gary Occhiogrosso, founder of Franchise Growth Solutions, in an article for Forbes.

We are committed to helping the communities we serve by providing a high-quality product that you can feel good about eating.

A Destination for the Health-Conscious

Roxarzarde began her career in Los Angeles, where she created seven award-winning restaurant concepts including Debbie’s Bistro, once named to Los Angeles magazines’ Big 10 Best New Restaurants list. She founded Rachel’s Kitchen after moving to Las Vegas, began franchising in 2010 and now has eight unique locations in the Las Vegas Valley, including a spot in McCarran International Airport, where more than 50 million travelers are exposed to the brand annually.

In addition to Rachel’s Kitchen’s rave reviews, Roxarzarde also has received accolades as a female business leader from the Las Vegas Business Press, Nevada Business magazine and My Vegas magazine.

“We are committed to helping the communities we serve by providing a high-quality product that you can feel good about eating. Additionally, we stay involved in the community by sponsoring local athletes, assisting with runs in Vegas, such as Vegas Strong, and aiding local schools with givebacks, gift cards, and catering,” Roxarzarde says.

Expanding the Rachel’s Kitchen Footprint

Rachel's Kitchen

“We have had consistent growth and large systemwide sales at Rachel’s Kitchen,” she says. “Over the years, our team has developed a strong knowledge of the hospitality and restaurant industries and established a proven track record of successful business development. We are excited to build upon the momentum of the past years and have new franchise partners join our team.”

The ideal franchisee is someone who lives in the market, knows the real estate, has a background in the restaurant industry, cares for the community and has a passion for the brand, Roxarzarde says. Franchise partners get assistance in locating and setting up their restaurants with the correct equipment, supplies and vendors, as well as detailed operations manuals. Franchisees and key management staff receive up to three weeks of classroom and on-the-job training as well as ongoing support following the opening of their restaurants.

“Our team is passionate about delivering an exceptional dining experience, and we invite multi-unit operators to join us in sharing this commitment in Texas,” Roxarzade says. “With over 14 years of franchising experience, we are able to offer franchisees guidance on everything from restaurant setup to industry best practices. Our previous franchises prove we know how to cover all aspects of operation and help bring in loyal customers that not just enjoy the food but also fall in love with the brand.” For more information, visit https://franchise.rachelskitchen.com/.

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Lisa Ocker’s career began at her hometown paper, The Baytown Sun, covering everything from city government to chemical plant disasters, a hurricane and a controversial FEMA buyout of a flood-plagued neighborhood. From there, she moved to South Florida, reporting for the Palm Beach Post and South Florida Sun-Sentinel newspapers, and serving as editor of the regional magazine, Boca Raton. Returning to her home state, she led the re-launch of SUCCESS magazine as editor after a Texas-based entrepreneur bought the 100-year-old brand.

Lisa’s work also has appeared in The New York Times, Chicago Tribune and Newsweek. She has covered major news events including the space shuttle Challenger explosion and the rape trial and acquittal of William Kennedy Smith, nephew of the late President John F. Kennedy and Sen. Edward Kennedy. Her coverage of immigration issues included reporting on Haitian and Cuban refugee crises while traveling with the U.S. Coast Guard and from the U.S. Naval Base at Guantanamo Bay, Cuba. Her work with SUCCESS included profiles of entrepreneurs Steve Case, Ted Turner and the late Tony Hsieh.

Now living in and working from Santa Fe, NM, Lisa enjoys sharing the challenges and successes of franchisees and franchisors as a contributor to FranchiseWire and Franchise Consultant Magazine.
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