I used to live in California and you can bet that if I still did I’d be a regular visitor at Amy’s Drive Thru. And I’m not the only one. The most common “request” by visitors is where the next location will be, followed by a request to own a franchise. We all keep saying it and we aren’t gonna stop, “WE WANT GOOD, CLEAN FOOD!”
In 2015, Andy Berliner and his wife, Rachel, started the drive-thru as an offshoot of their natural foods company, Amy’s Kitchen. The restaurant offers veggie burgers, fries, burritos, pizzas, salads, and milkshakes. They are all are organic and can all be ordered as regular, vegan and gluten free. Pinch. Me.
Pinch. Me.
Currently, there’s just one Amy’s Drive Thru but the Berliner’s plan to expand carefully and purposefully. 1
And it’s not just the food, “nearly everything about the restaurant feels different than any other fast food experience.” Check out the photos below:
(The entire roof is alive! 2)
(The property is covered in drought-friendly plants and irrigated with recycled water.2)
“The food manufacturer now employs 90 people at the drive thru and another 2,300 in its Amy’s Kitchen manufacturing operations in Santa Rosa, Oregon, and Idaho.
Total revenues for the company last year approached $480 million. Amy’s Kitchen ranked fifth among all U.S. makers of frozen food single entrées, with nearly $257 million in sales, an increase of 16 percent for the 52 weeks ending May 15, according to Chicago-based market research company IRI.” 1
The Berliners explain that the biggest highlight for them is welcoming people with special food needs. Amazing.
Have you been there? If so, tell us in the comments what you thought!
XO- Erin
