Good vibes. Quality Food. Healthy planet. That’s just the way business rolls at Aloha Poke Co.
In a robust and competitive quick service restaurant franchise industry, it may seem easier to keep an eye on the numbers and not so much on the planet. There are bigger fish to fry when it comes to running a restaurant, right? Not according to leadership at Aloha Poke Co. The topic of sustainable resources is front and center. Oh…and there will be no frying of anything.
Franchise owners within the Aloha Poke Co. system know what they’re their customers want: healthier, high quality food, sourced responsibly, priced fairly and served quickly. These are the pillars of their business. Potential business owners find a simple business model, attentive support, and the kind of products and business practices they can feel good about.
“Aloha Poke Co.’s tuna is wild, and line caught from the Pacific Ocean using sustainable practices designated by Monterey Bay Aquarium standards,” said Chris Birkinshaw, CEO of Aloha Poke Co. He believes wholeheartedly it is possible to do well for yourself professionally without having a negative impact on the environment.
Even farmed fish are done so responsibly. The Atlantic cold-water salmon on the menu at Aloha Poke Co., though farm raised, is antibiotic free, and raised off the coastlines of Norway and Chile (Patagonia). It is believed that the ecosystems off these coastlines ensures the natural high fat and oil content, resulting in salmon having great taste and texture.
The simplicity of Aloha Poke Co.’s menu, as well as its business model, is viewed as a major factor of difference from its competitors. Aloha Poke focuses on “doing a few steps very well,” from the way they set up their kitchens to the way they source their fish. Less is more; more responsible, more enjoyable, and more potential for business owners.
Candidates seeking information about quick service restaurant franchise ownership will find more information at [email protected].