America’s 1st Certified Organic QSR Is Giving Sport Fans What They Want

Foodable had the chance to catch up with The Organic Coup, the first certified organic fast food restaurant, once again, but this time at the Winter Fancy Food Show in San Francisco. On this episode of On Foodable, Paul Barron sits down with the brand’s founder, Erica Welton, to talk about latest achievements and future plans.

We first learned about The Organic Coup in 2016 when Foodable had the chance to visit its first location to learn about the brand in depth. Although the certified organic fried chicken remains at the core of this fast food concept with the fried chicken sandwich still being the favored menu item, the brand has started to develop six grab-and-go retail products that are currently featured at some Whole Food locations in Northern California.

This fast food joint has grown to 10 locations in just a little over three years. However, Welton believes that when she looks back at the brand’s history one day she’ll say that the “breakout moment” for The Organic Coup came once it opened a concession shop at a major sports venue like Oracle Park (formerly known as the AT&T Park), home of the San Francisco Giants.

We’re at the “San Francisco Giants ballpark and of course that was not part of the business plan, not a part of our original thought process...,” says Welton. “but, the San Francisco Giants, they had so many fan requests... requesting organic, clean, healthy food... food that they can feel good about eating… and some of their executives had been eating in our San Francisco location and so they brought us over.”

This lead The Organic Coup to later open at the Levi’s Stadium, home of the 49ers. In the last game of the season— during the College National Championship Game— the brand ended up closing as the No. 1 concession stand for the stadium making $37,000 in just four hours.

Check out the video above to learn more about what sets this fast food concept apart to get a clue to their success!

Denver’s Coors Field Partners With Andrew Zimmern

Earlier this month when the Colorado Rockies opened their season, some exciting new food options were also unveiled. This year, the food and beverage services company Aramark Corp. announced that they had partnered with celebrity chef and TV host Andrew Zimmern to introduce a number of new specialty food items specifically designed for the ballpark.

Dishes served include a Piedmontese hot dog with house-made grain mustard and cabbage slaw, a cheddar sausage with roasted vegetable mayonnaise, a lamb koefte burrito with green hot sauce and tahini, and a Korean style fried pork belly sandwich.

In addition to Coors Field, Zimmern’s dishes will be offered at baseball stadiums in Boston, Houston, Kansas City, Philadelphia and Pittsburgh. Read More

Petco Park Elevates Ballpark Culinary Options

Petco Park Elevates Ballpark Culinary Options

By Brian Murphy, Foodable Contributor

Baseball season is close with spring training already underway. This translates to a lot for establishments that look forward to more patrons coming in to watch a baseball game or are neighbors with a major league ballpark. The excitement about the start of baseball season is an even larger deal for the many vendors throughout the country that offer their signature items at the games, a business decision that gains restaurateurs and breweries exposure and potentially a new clientele.

Stadium Food Redux

There are baseball purists and longtime fans of the game that romantically stick to a hot dog at the ballpark, with the cliché peanuts and Cracker Jacks thrown into the mix “because it’s in the song.” Something about that feels good and nostalgic, but times have changed at the ballpark.

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