Food and Drink International - Winter 2016 Volume 2 - 104

r

RESTAURANTS

Muscle Maker Grill

Tasty Alternative
Muscle Maker Grill has started a 'healthy food revolution.'

By Alan Dorich

company profile
Muscle Maker Grill
www.musclemakergrill.com
Headquarters: Houston
Employees: 1,000+
Specialties: Salads, wraps, pastas,
skinny flatbreads and fit bowls
Rod Silva, founder: "We're going to
make the world healthy, one meal at
a time."

>> Muscle Maker Grill's menu features salads, wraps, pastas, skinny flatbreads and fit bowls.

M

uscle Maker Grill not

only serves healthy
foods, but ones that
people look forward to
eating. "One of the things about living
a healthy lifestyle is that you have to
eat foods that you want to eat," founder Rod Silva says.
Silva set out to change this when
he created the menu for the chain. "I
went out and found the best recipes

104

you could find and the best ingredients for you," he says.
Silva started the company as Muscle Maker Nutrition Center in Colonia,
N.J., in 1995 when he saw a need for
a restaurant chain that served healthy
foods. Although many places sold
fruit smoothies and protein shakes, "I
realized that there was a void in the
marketplace," he recalls.
In 2007, Silva began to franchise.

food & drink international * winter 2016 volume 2 * www.fooddrink-magazine.com

"One of my goals was to bring on
the ability to raise capital to take this
from a regional brand to ultimately an
international brand," he recalls. "We
went out looking for the right strategic partner. If someone was going to
care for my baby alongside me, they
would have the same values I had."
He notes that he found that partner
with American Restaurant Holdings
(ARH) Inc. "With ARH, we had people who had the same vision. The
strategic acquisition allowed us to offer additional support to franchisees,
increase the number of our corporate-owned stores and expand in new
and existing markets."
Today, Muscle Maker Grill has
more than 50 franchise and corporate stores, which include locations in
military bases, stadiums and universities. "It has been pretty exciting to
watch the growth," Silva says.
The menu features "salads, wraps,
pastas, skinny flatbreads and fit
bowls," Silva says. Its popular items
include its Arizona bowl, which features grilled chicken breast and turkey bacon over brown rice with tomatoes, scallions and the company's
gluten-free signature sauce.


http://www.fooddrink-magazine.com

Table of Contents for the Digital Edition of Food and Drink International - Winter 2016 Volume 2

Contents
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Food and Drink International - Winter 2016 Volume 2 - Cover3
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