White Plains native Steve Prashad had a food dilemma.
Working since the age of 15 at his family”™s print shop US Color Lab in New York City”™s SoHo, Prashad would peruse the terrain around Mercer Street in search of lunchtime fare.
“I”™ve always been into health and fitness and working downtown, there weren”™t too many healthy places to eat,” he said. “I”™d go to one of those delis with the hot-food buffets and I”™d get grilled chicken and eat that, but I was looking for a place where I knew how my food was actually cooked.”
After a Google search that yielded lunch at an Energy Kitchen on Christopher Street, Prashad wanted to do more than frequent the eatery for food.
He wanted to open his own, and subsequently just signed a franchise agreement to introduce three locations to Westchester County.
“It”™s an open-kitchen setup where you can see how all of the food is prepared,” Prashad said. “The nutritional values are posted in-store and on the website, so you know what you”™re eating and there are no hidden ingredients.”
No menu item exceeds 500 calories, the company says.
Everything is grilled, steamed or baked.
Energy Kitchen has attracted a following from health-conscious celebrities like Hugh Jackman and Nicole Kidman.
The company was founded in 2004 by Anthony Leone as a nutritious fast-casual concept.
In 2008, Glacéau Vitaminwater co-founder Mike Repole came onboard as an investor.
The average cost to open an Energy Kitchen is between $300,000 and $500,000, with a franchise fee of $30,000.
Prashad”™s first Westchester County location will be in downtown White Plains near the corner of Mamaroneck Avenue and Main Street, “across from Walmart.”
“They”™re working to be ready (to open) by first quarter of next year,” he said.
The store will be approximately 2,000-plus square feet.
Though undecided on the whereabouts of the next two locations, Prashad hopes to develop and open them within two or three years.
Energy Kitchen announced expansion plans to open 1,000 locations in the next decade.
“Eating right is not going away,” Repole said. “Making the right food choices is not a fad ”“ this thing has legs all across the country.”
