Farmside Kitchen aims to position itself as a prominent name in the fast-casual dining market, competing directly with established brands like Chipotle and CAVA. Co-founders Meg Schiffman and Ben Protheroe draw on their extensive backgrounds in the food industry to offer a unique dining experience centered around their signature product, the Farmbowl, which features healthy grains, local proteins, and seasonal vegetables sourced from regional farms. Each bowl can be customized with various ingredients, and the restaurant’s menu also includes items like avocado toast and grilled cheese. Schiffman emphasizes that Farmside’s offerings focus on simplicity and approachability, appealing to a wide range of customers looking for nutritious and delicious meals.
Since opening its first location in 2021, Farmside has achieved impressive sales, outperforming some of its competitors in terms of average unit volumes. The restaurant concept incorporates a warm, inviting atmosphere, designed to provide a comfortable dining experience, especially important during the COVID era. With plans for future growth, Farmside intends to expand within North Carolina and Northern Virginia before reaching broader markets in the South such as Florida and Texas. Schiffman is committed to promoting a healthy lifestyle both for customers and team members, fostering a cycle of well-being through quality food and guest-centric service. Despite potential challenges in securing prime locations, she remains optimistic about Farmside’s trajectory and its mission to inspire healthier living through their offerings.
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About The Author: Jeff Dervech
Jeff Dervech is a Tampa local commercial real estate agent, specializing in the arena of retail strip center and shopping centers.
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