Organic To Go

Organic To Go has developed a very successful business in less than three years. Starting with one café in a mall in Washington, the company now owns 21 cafés in four regions in the United States. The concept of uniting wholesome, organic dishes with fast, casual food can also be enjoyed at many universities, airports, companies and through catering. Organic To Go has generated 7.5 million Dollars from sales in the first six months of 2007 and is still growing.

(All pictures: Organic To Go)

Organic To Go was founded in November 2004 by the natural food industry pioneer and entrepreneur Jason Brown. He opened his first Organic To Go retail café in January 2005 in Seattle and became the first USDA Fast Casual Café certified organic retailer. Organic To Go’s chef Greg Atkinson believes in sustainable and organic cuisine, and is also a cookbook author. He is behind all the menu selections, makes entrées, artisan bakery breads and desserts, sandwiches and wraps, salads, soups and stews. Vegetarian meals, organic and natural beverages and snacks are also available at O To Go. The seasonal menus are created two times a year, and the chef’s challenge is to integrate local products in each region. According to Mr. Atkinson, fast food could and should have a lighter imprint on the planet but a delightful effect on one's palette.

Frequently called "the new mainstream," organic represents only 0.5 percent of total US farmland. However, if it was up to Jason Brown, who recently received the "Organic Excellence" award by the Nutrition Business Journal's 2006 Achievement Awards, statistics would change for the better with much more land converting to certified organic production.

The company is committed to organic agriculture and to making fast but healthy food more accessible to the public. The cafes' fare is made with organic ingredients whenever possible and is always natural and free of harmful chemicals. The Seattle-based company focuses on delivering the highest quality experiences: high-quality taste, good relationships with its customers, support for local communities and organic and natural farming, sustainable practices and a growing staff. O To Go is working to create careers for its expanding team, offering health care to all full-time members and a fair wage program.

But the company’s commitment goes even further: Organic To Go’s meals and snacks are delivered via hybrid technology in new Toyota Prius green, white and orange delivery cars. Its takeout containers are made of Natures Plastic, a plant-based material that is biodegradable and compost-friendly. O To Go employees are given organic T-shirts. Recycling is practised everywhere and only organic certification approved cleaning materials are used. The company only sells one type of water: Athena brand, which gives 100 % of its profits to support women’s cancer research.

At this point in time, there are eight cafés in Los Angeles, three in Orange County and five in Washington. The company has just announced the purchase of Simon’s Gourmet Sandwiches that has two locations in San Diego. This latest expansion brings the company’s total number of cafés in San Diego County to five. The Simon’s Gourmet Sandwiches locations will be changed to Organic To Go and get new standards to keep to the USDA certified organic regulations. The menu at these locations is expected to be ready for the retail and delivery service by winter. Organic To Go, which posted 69 % growth for second quarter sales over the same period last year, has chosen to increase the number of locations in San Diego, because the town is known as a fitness metropolis and for its organic movement. The size of the cafés ranges from 500 square feet food kiosks to 2,800 square feet cafés. Full service cafés serve hot soup, offer a salad bar and a sandwich bar.

College campus kiosks by Organic To Go can be found in 55 places, the University of Washington alone having more than twenty. The company also participates in university events to build brand recognition and to show support for organic and sustainable food services. Kiosks are also located at four hospitals in Washington and California.

Grab and Go Wholesale Cases are available at selected universities, but also at other places like the Microsoft campus, LAX, or the NBC Studio Los Angeles. Catering can be ordered in downtown LA, downtown Seattle and in San Diego County for five to 2,500 people. Not only can delicious cold lunches be served but also hot food for breakfast, lunch and dinner. More than 42,000 orders have been delivered so far to big and small companies.

www.organictogo.com