Recognized as the nation's first fast casual caf? chain to be certified as an organic retailer, Organic To Go provides all-natural and organic meals that are available for takeout and delivery.
The Seattle-based company is passionate about delivering clean, delicious food to boardrooms and desktops everywhere. Each sandwich, soup, salad and prepared entr?e is handcrafted using fresh ingredients that are always natural, and organic when available. Founded in 2004, Organic To Go has more than 20 cafes in its West Coast roster, including three locations in San Diego and two more scheduled to open this winter.
The Carlsbad Business Journal interviewed Jason Brown, the founder and CEO of Organic To Go, about the caf? chain and the concept of providing healthy, fast casual food.
Carlsbad Business Journal: Who comprises the executive staff at Organic To Go?
Brown: Myself, Andy Jacobs, senior vice president of operations and Chef Greg Atkinson, culinary director.
CBJ: What is your background?
Brown: I have been an entrepreneur in the natural products and healthy living sector for more than 20 years. Prior to founding Organic To Go, I founded and served as CEO of Custom Nutrition Services, a supplement program that provided consumers with personalized vitamin solutions.
CBJ: What is the company's background and history?
Brown: Organic To Go was founded by a group of men and women who have worked in the natural products industry for many years. Busy with careers and families, the current lifestyle of our culture creates a simple need and desire for delicious, yet wholesome fast casual food. The challenge was how to find it and get it conveniently. After experiencing typical fast food options and lunch box deliveries, we knew there had to be an alternative. Originating from different backgrounds, each of us had a vision of healthy casual meals, with everything from ham and cheese sandwiches to veggie packed salads. The company became publicly traded last February.
CBJ: What is the company's mission?
Brown: Our priorities are to be delicious, convenient and organic and natural. The cafes were created for time-pressed office workers, families and students, so they are conveniently located and we deliver our selections on time. We strive to use organic ingredients. However, if resources or availability are limited, we use quality natural products.
CBJ: What is unique about the company?
Brown: Organic To Go answers the call of two growing trends: take-out and organic food. We also have a unique business model. We opened the doors of opportunity by targeting the busy executive. Plus, we capitalize on the convenience of delivery since studies show the average “lunch hour” has shrunk from one hour to 27 minutes.
CBJ: What is special about the company's menu?
Brown: Unlike other fast food restaurants, we change our menu twice a year to offer organic, seasonal and local items. Chef Greg Atkinson has a talent for flipping the fast food paradigm by delivering homemade food to numerous hungry eaters.
CBJ: What is your greatest accomplishment in business?
Brown: I feel fortunate to be able to work with so many talented individuals while supporting organic agriculture and creating a positive change in the way America eats.
CBJ: What do you see for the future of this company?
Brown: We'd like to continue to expand to bring more healthy food to more people.
For more information, call Organic To Go at 1-800-304-4450 or visit www.organictogo.com.
The Seattle-based company is passionate about delivering clean, delicious food to boardrooms and desktops everywhere. Each sandwich, soup, salad and prepared entr?e is handcrafted using fresh ingredients that are always natural, and organic when available. Founded in 2004, Organic To Go has more than 20 cafes in its West Coast roster, including three locations in San Diego and two more scheduled to open this winter.
The Carlsbad Business Journal interviewed Jason Brown, the founder and CEO of Organic To Go, about the caf? chain and the concept of providing healthy, fast casual food.
Carlsbad Business Journal: Who comprises the executive staff at Organic To Go?
Brown: Myself, Andy Jacobs, senior vice president of operations and Chef Greg Atkinson, culinary director.
CBJ: What is your background?
Brown: I have been an entrepreneur in the natural products and healthy living sector for more than 20 years. Prior to founding Organic To Go, I founded and served as CEO of Custom Nutrition Services, a supplement program that provided consumers with personalized vitamin solutions.
CBJ: What is the company's background and history?
Brown: Organic To Go was founded by a group of men and women who have worked in the natural products industry for many years. Busy with careers and families, the current lifestyle of our culture creates a simple need and desire for delicious, yet wholesome fast casual food. The challenge was how to find it and get it conveniently. After experiencing typical fast food options and lunch box deliveries, we knew there had to be an alternative. Originating from different backgrounds, each of us had a vision of healthy casual meals, with everything from ham and cheese sandwiches to veggie packed salads. The company became publicly traded last February.
CBJ: What is the company's mission?
Brown: Our priorities are to be delicious, convenient and organic and natural. The cafes were created for time-pressed office workers, families and students, so they are conveniently located and we deliver our selections on time. We strive to use organic ingredients. However, if resources or availability are limited, we use quality natural products.
CBJ: What is unique about the company?
Brown: Organic To Go answers the call of two growing trends: take-out and organic food. We also have a unique business model. We opened the doors of opportunity by targeting the busy executive. Plus, we capitalize on the convenience of delivery since studies show the average “lunch hour” has shrunk from one hour to 27 minutes.
CBJ: What is special about the company's menu?
Brown: Unlike other fast food restaurants, we change our menu twice a year to offer organic, seasonal and local items. Chef Greg Atkinson has a talent for flipping the fast food paradigm by delivering homemade food to numerous hungry eaters.
CBJ: What is your greatest accomplishment in business?
Brown: I feel fortunate to be able to work with so many talented individuals while supporting organic agriculture and creating a positive change in the way America eats.
CBJ: What do you see for the future of this company?
Brown: We'd like to continue to expand to bring more healthy food to more people.
For more information, call Organic To Go at 1-800-304-4450 or visit www.organictogo.com.