CONCEPT

Enter a contemporary, eclectic, ambient eatery where your stress melts away.  The chic space has a fresh urban vibe.  Rich wooden floors, soothing fountains and plush relaxing colors create serenity in which to enjoy the farm fresh meal.

The menu is delicious and daring and appeals to both the health conscious and gourmet epicureans – lots of vibrant, farm fresh fare, freshly baked breads and pastries, and decadent desserts, that keep our customers coming back.

If you’re in a hurry, don’t worry because take-out is fast and efficient from our drive-thru windows.

FOOD YOU CAN TRUST

    It is important to us that we serve foods that are fresh, wholesome and safe to eat.  Our customers are served food with flavor, spices that help the body have energy, unique combinations that create the understanding of immediacy and produce “right out of the garden” and “right off the branch”!   

MANAGEMENT

    Sheevaun Moran - proven experience growing early stage companies into profitable acquisitions; provides the latest tools, concepts and practices of bringing the highest degree of success to the business or individual for the health of the entity.

    Darlene Baerg - 25+ years of successful business management, accounting and audit experience, supervising $800 million projects, combined with training from the premier raw culinary school in the country.

BUSINESS STRATEGIES

        We are the ultimate hybrid.  Think speed and cost of McDonald’s, comfort and quality of Starbuck’s, and integrity & dedication to organic foods of Whole Foods, Wild Oats, and Trader Joe’s.  Our strategy is to provide fresh, delicious, natural and organic, vegetarian and living food offerings of popular and appealing foods typically found at fast casual restaurants with the speed and convenience attributable to quick-service restaurants. Our restaurants are sophisticated, yet with drive-thru convenience.

    Five initial locations in Southern California to develop and standardize the menu offerings and pricing.  We know our concept has current and future significant growth potential, which we will realize through a combination of Company and franchisee efforts.

MARKET

    The [fresh food] trend is going to continue to grow at double-digit percentages over the next several years. The trend is nowhere near the cusp of where it’s headed.  Consumers are increasingly willing to spend more for products that matter to them.

    Organic To Go closed on $4.3 million of financing with institutional investors in October 2007, bringing the total equity investment in the company in the last year to $23 million.

    Our timing could not be better, as people are demanding organic and natural offerings, on the run.

MARKETING

     GOOD TO GO RESTAURANTS will be a restaurant that experiences success through multiple aspects of marketing. The core marketing for these restaurants is to become a destination for the individual and the family to share food and an experience that they will want to repeat and share with their friends. Every aspect of the functional space within the restaurant will be an opportunity to gently market to the customer.

    We will build the brand of the GOOD TO GO RESTAURANTS as the first and most recognizable within this category of fast food chains. Each marketing campaign will reflect our deeply held belief that the body, individual, and family deserve delicious, healthy, fast meals at a fair price. Our strategy is to employ and train staff to a high level of comfort with the food, menu and concepts, in order to share information and educate the customer.

RESTAURANT MANAGEMENT AND OPERATIONS

    Our restaurant manager is a position we’ve characterized as one of the most important in the company.  We make an effort to hire employees who share a passion for food and health.  Our kitchens better resemble those of high-end restaurants than they do a typical fast-food place.

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